Avocado Stack


For the Quinoa
1 cup Quinoa, cooked in vegetable stock according to the package directions and cooled
1/2 Jalapeno, minced
1 tablespoon minced Fresh Cilantro
1 tablespoon Extra-Virgin Olive Oil
Juice of 1 lime
Salt and freshly ground black pepper to taste
For the Sweet Potatoes
1 inch Sweet Potato, peeled and cut into ½ dice (If I were you I would make extra because these are super good
2 teaspoons Extra- Virgin Olive Oil
Salt and Freshly Ground Black Pepper
For the Dressing
2 inches Tomatillos olive oil, skins removed
3 tablespoons plus 1 tsp Olive Oil
1 tablespoon Rice Vinegar
1/4 cup chopped Fresh Cilantro
1 teaspoon Light Agave Nectar
Salt and freshly Ground Black Pepper
For the Tortilla Strips
Canola Oil
2 inches Corn Tortillas, but into ¼ strips
1 teaspoon Cajun Seasoning
2 Avocados


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