Avocado Stack

Made Famous By: Kathi Scott

**SERIOUSLY you will thank me for this one. Let me see if I can even describe this one to you. When you take a bite the flavor of the quinoa mixes with the sweet roasted potatoes and then the avocado smooths out the entire bite with its buttery goodness. Oh my goodness!!!!! It is heaven on earth.

For the Quinoa:
Quinoa on FoodistaQuinoa
1 C Quinoa, cooked in vegetable stock according to the package directions and cooled to room temperature
1/2 Jalapeno, minced
1 TBS minced Fresh Cilantro
1 TBS Extra-Virgin Olive Oil
Juice of 1 lime
Salt and freshly ground black pepper to taste

-Once you have cooked the quinoa add all the other ingredients and mix well.

For the Sweet Potatoes:
1 Sweet Potato, peeled and cut into 1/2 inch dice (If I were you I would make extra because these are super good.)
2 tsp Extra- Virgin Olive Oil
Salt and Freshly Ground Black Pepper

-Combine on a baking sheet and bake at 350 for 15-20 min

For the Dressing:
2 Tomatillos in olive oil, skins removed
3 TBS plus 1 tsp Olive Oil
1 TBS Rice Vinegar
1/4 C chopped Fresh Cilantro
1 tsp Light Agave Nectar
Salt and freshly Ground Black Pepper

-Combine in a blender/food processor/vita mix and blend until well combined.

For the Tortilla Strips:

Canola Oil
2 Corn Tortillas, but into 1/4 inch strips
1 tsp Cajun Seasoning

To Serve:
2 Avocados, diced
Once you have the quinoa, sweet potatoes, avocados, dressing, and tortilla strips ready to go all you have to do now is layer everything. If you don't have a form to mold it in then just spoon it on a plate. It will be just as beautiful and delicious!

This is how we served it for all of those who are NOT vegan... :)

**This is from the cookbook The Conscious Cook by chef Tal Ronnen so it is Vegan approved.


  1. Looks AMAZING! Cant wait to try it.

  2. WOW! I'm in love. Made it tonight. FANTASTIC!!!



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