By posting this recipe, I am entering a recipe contest sponsored by Love One Today’s “Take Heart Avocado to Heart Recipe Contest” which is in support of the American Heart Association’s “Healthy for Good Movement” who’s goal is to motivate, inspire and educated Americans to live healthier lives. I am eligible to win prizes associated with the contest but I was not compensated for my time.

When we think about avocados, we often think about eating guacamole and Mexican food. I love eating these but I also want to share with you a new different way to try them so you can add more healthy recipes to your diet using avocados!

I encourage people to eat avocados because they are so good for our health! They are rich in mono unsaturated fat which is one of the fats that protect our hearts. They are also a good source of potassium, magnesium, vitamin C, vitamin B and fiber. They are a good source of healthy plant chemicals that promote eye health which include lutein and zeaxanthin. They also contain protein, calcium and iron.

Avocado Tahini with Cauliflower, Sweet Potato Kale Cakes

Avocado Tahini Sauce with Roasted Cauliflower, Sweet Potato and Kale Cakes

What a great way to Love an Avocado and do something great for your heart! This is a different twist on tahini but it still has some favorite flavors from the more familiar guacamole.

Avocado Tahini Sauce

This tasty condiment is lower in salt than mayonnaise and salad dressing which are often made with cheaper, less healthy oils when compared to this heart healthy sauce. It can also be thinned and used as a salad dressing.

Makes around 1 1/2 cup Avocado Tahini sauce depending on the size of the avocado.

1 avocado

1/4 cup tahini

1 teaspoon ground Cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground cayenne

1/2 jalapeno seeded and chopped

1/4-1/2 cup water, depending on the consistency

1/4 cup chopped cilantro

Salt and pepper to taste

Peel and chop avocado and add to food processor. Add tahini, cumin, coriander, cayenne, jalapeno and about 1/4 cup then blend ingredients to together. Depending on the consistency, you may want to add another 1/4 cup of water, maybe even a little more! Add a small amount of salt and pepper to taste. Carefully add the avocado tahini in a serving bowl. Add more water if it still seems a little too think. Stir in the cilantro.Add a little on top to garnish if desired.

Roasted Cauliflower, Sweet Potato and Kale Cakes

Makes 4 servings (2 pancakes each)

What a great way to get your veggies! Not quite a burger, not quite a pancake but just right. These cakes are full of nutrition, color and texture! They make the perfect food to top with the Avocado Tahini!

2 cups chopped cauliflower

2 cups sweet potato

1/2 cup cooked kale (which is approximately 2 1/2 cups uncooked)

1/3 cup garbanzo flour

1/2 cup grated onion

1 teaspoon ground cumin

1 teaspoon coriander

1 teaspoon finely chopped garlic

Salt and pepper to taste

1 large egg, beaten

2 tablespoon plus 1 teaspoon olive oil

1/4 cup chopped grape tomatoes

1 carrot, peeled and cut into thin little sticks

1/4 cup sprigs of cilantro

Preheat oven to 425 degrees. Heat a medium skillet and add 1 tablespoon olive oil. Saute’ chopped cauliflower and onions until they become soft and start to brown.Take cauliflower out of skillet and put in a large bowl. Keep skillet hot and add a teaspoon of olive oil and add kale. Cook on low covered until it begins to soften and becomes compact. Add the cooked kale to the large bowl. Shred the sweet potatoes and add to the bowl also. In the large bowl also add garbanzo flour, cumin, coriander, garlic, salt and pepper and large beaten egg. Mix the ingredients.  Grease a cookie sheet with the additional olive oil. Divide the veggie cake ingredients and make them into thin, rounded patties. Bake in oven for about 10 minutes when lightly browned on the bottom and carefully turn over and cook an additional 5 plus minutes. Until lightly browned on the bottom. Place two cakes on a plate and add Avocado Tahini before serving if desired or let each person add their own. I garnished my cakes with chopped tomato, shredded carrots and cilantro for even more color.

I hope that you enjoy this new way to add avocados to your menu! As a registered dietitian nutritionist, in Asheville, NC, I love to help my readers and clients delicious and easy ways to eat a healthy diet and after reading my post, I hope that you feel inspired getting more avocado in your diet. If you are new to my blog, welcome and if you have been by here before, thank you for checking in again and please share some of my recipes with a friend!

Avocado Tahini with Cauliflower, Sweet Potato, Kale Cakes

 

 

 

 

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