Today I have some tasty chicken and avocado burritos for you! They are so easy to make, you simply wrap the chicken, avocado, cheese, salsa verde, sour cream and cilantro up in a tortilla, grill it and enjoy! Just make sure to put the cheese on the top or bottom of the burrito so that is melts and gets all nice and ooey and gooey when it’s grilled. Feel free to serve these burritos with extra salsa and sour cream for dipping! These burritos don’t take long to make, they are nice and portable, filling and most importantly, packed full of flavour!
4 burrito sized tortillas (corn tortillas for gluten-free), warmed
Recently I have been trying to reintroduce Avocado into my repertoire. If you remember, a couple of months ago I said I had overdosed on the stuff and the very sight of the green scrotum resembling fruit made me sick. Okay, I actually just made myself vomit a little in my mouth with that previous sentence. Not a good start.
Spaghetti tossed in Avocado Sun-Dried Tomato Pesto. Creamy, simple, yum.
Author: Crazy Vegan Kitchen
Recipe type: Main
8 oz Spaghetti
Water to cook Pasta
Avocado and Sun-Dried Tomato Pesto:
¼ cup Cashew Nuts
½ an Avocado
½ cup loosely packed Basil
½ cup chopped Sun-Dried Tomatoes (oil packed, but drained)
1 teaspoon minced Garlic
1 teaspoon Red Pepper Flakes
2 tablespoons reserved Oil from Sun-Dried Tomatoes
1 tablespoon Water
1 teaspoon Maple Syrup
Cook Spaghetti according to directions on package.
Whilst the Spaghetti is cooking, prepare pesto.
Combine all ingredients for the pesto in a food processor and process until almost smooth. Little bits of unprocessed Cashew is fine, as it adds texture to the sauce.
Once blended, transfer to large mixing bowl.
Drain pasta when done and reserve cooking water. Combine pasta with pesto and toss till noodles are coated well. Add about ½ a cup of reserved pasta water and toss, to loosen up the pesto.
These avocados are stuffed with a flavorful southwest mixture of tuna, bell pepper, jalapeno, and cilantro. No mayo necessary here!
I was making this recipe two times a week for months before I wrote this post. I came up with it one day based on what I had lying around in the kitchen and immediately fell in love. It was my absolute favorite lunch. You aren’t supposed to eat tuna more than twice a week otherwise I probably would have eaten it every day. Not only is it easy to make, it’s also healthy. But wait a second, why was I not sharing the lunch I was eating two times a week? Is it too simple? I mean, I can’t lie, it’s incredibly simple, but guys, it’s magical. This is just such a tasty lunch! You need this in your life. I have links to more of my favorite tuna stuffed avocados that you can check out below, but this one is the original love of my lunch.
Time to Make It
A healthy tuna and avocado lunch!
Author: Rachel Farnsworth
Yield: 4 to 8 servings
4 avocados, halved and pitted
3 (4.5 oz) cans tuna, drained
1 red bell pepper, diced
1 jalapeno, minced
1 cup cilantro leaves, roughly chopped
1 lime, juiced
salt and pepper
Scoop out some of the avocado from the pitted area to widen the “bowl” area. Place the scooped avocado into a medium-size
mixing bowl. Mash it with a fork.
Add the tuna, bell pepper, jalapeno, and cilantro to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed.
Scoop the tuna into the avocado bowls. Season with salt and pepper.
do not know a single person who doesn’t like sweet potatoes. Okay, I do know one person like that but I’m 100% sure their dislike for sweet potatoes is imagined as they’ve never actually tried one. Imagine that?! There is something so comforting and satisfying about baked sweet potatoes smothered in spices that most people find them completely irresistible. For me it was love at first bite. If you are a fan of these beautiful orange spuds too, you are in for a real treat today.
1 large / about 500 g of orange sweet potatoes
1½ tbsp cornflour (AKA cornstarch)
2 tbsp rapeseed / canola or other vegetable oil (olive oil will make them less crispy)
½ tsp ground cumin
½-¾ tsp ground hot chilli
½ tsp ground smoked paprika
¼ tsp ground cinnamon
about ½ tsp fine sea salt
1 ripe avocado
2 tbsp freshly squeezed lime juice
¼ cup fresh coriander leaves (save stalks for a curry or veg stock)
1 garlic clove, pressed
about ¼ tsp fine sea salt
white or black pepper, to taste
Peel the potato and cut in half lengthwise. Cut it into long ½ cm / 0.2″ wide matchsticks. Try to make them as even as possible so that they cook evenly.
Plunge the matchsticks into a bowl of cold water and let them sit in it while you mix your spices.
Mix all the spices with cornflower, but do not add salt at this stage yet.
Take the potato matchsticks out of the water, rinse them and blot dry with a kitchen towel.
Place dry potato matchsticks in a rectangular dish. Drizzle with 2 tablespoons of oil and use your hands to ensure that all matchsticks have been coated in oil.
Pre-heat the oven to 225° C / 435° F and line a baking tray with a piece of baking paper.
Using a small sieve sprinkle a thin amount of cornflour-spices mixture over the greased matchsticks. Make sure all sides are covered.
Place potato matchsticks on the baking tray in a single layer and make sure fries do not touch each other as otherwise they will end up soggy. The more space they have around them the crispier they will turn out.
Bake for about 30-35 minutes. 20 minutes in, gently turn the fries to the other side. If you have some small fries in between larger ones, they will be done sooner so you may want to take them out a bit earlier. Sprinkle with salt once done – adding salt to the spices and cornflour mixture stops the fries from crisping up.
Combine all dip ingredients in a chopper or small blender and whiz until you get a thick dip. You may need to add a tablespoon or so of water to achieve the right consistency.