My most creative and favorite meals often come at the most unexpected times. Last night's dinner was a testament to this. It all started with an overripe avocado that had to be used. This then turned into an avocado nugget craving which led my to this beauty of a vegetable bowl. Mangiamo!
Avocado Vegetable Bowl
Yields: 1 serving
Ingredients:
1 ripe Avocado, sliced
1/2 cup seasoned bread crumbs
2 Eggs
1/4 cup Sweet Potato Noddles/Ribbons, sautéed
1/4 cup Quinoa, cooked
1/4 cup Red & Green Cabbage
1 oz Cashews
Directions:
Preheat oven to 375 degrees F.
Peel the avocado and removed the seed. Slice into bite size pieces.
In a small bowl, crack the two eggs and scramble them with a whisk or fork.
In another small bowl place the seasoned bread crumbs.
Place each avocado bite into the egg wash bowl and cover completely.
Once covered in egg wash, move the bite to the bread crumb bowl and cover completely.
Once, covered place on a baking sheet/
Repeat steps 5-7 until all of the bites are covered and on the baking sheet.
Bake in the oven for 15 minutes.
Remove bites from the oven and set to the side.
In a bowl combine sweet potato ribbons ( I used the pre cut ones from Trader Joe's), quinoa (cook according to package instructions), red & green cabbage cashews and avocado nuggets.
Optional: top with your favorite spicy sauce for an asian flare.
*For the sweet potato ribbons, I sautéed them in a skillet with a little olive oil.