Recipes
Avocado Bowl

Avocado Bowl | Recipe

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Avocado Bowl | Recipe

Name: Avocado Bowl
Cook time: 30 min
Yield: 2 Personen
Ingredients: 200 g rice; 225 g kidney beans; 2 cos lettuces; 250 g cherry tomatoes; 1 avocado; 2 tbsp olive oil; 250 g sour cream; 1 tbsp tomato puree; 1 red chilli; 1 lemon; 3 pinches JS Fine Rock Salt 500g; 6 pinches JS Avocado Topping

Nils – Head Chef

Rating:

0 % of 100

(0) Rate the recipe

Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

6 pinches

Avocado Topping
Gives avocados a delicious crunch! £0.00 £66.50/kg incl. 0% tax, excl. shipping
Discover more products
3 pinches

Fine Rock Salt 500g
Rock salt without separating agents £1.99 £3.98/kg incl. 0% tax, excl. shipping
Discover more products
200 g

rice
225 g

kidney beans
2

cos lettuces
250 g

cherry tomatoes
1

avocado
2 tbsp

olive oil
250 g

sour cream
1 tbsp

tomato puree
1

red chilli
1

lemon

Method

Bring a pan of water to the boil and cook the rice according to the instructions on the packet.

While the rice is cooking, wash and halve the cherry tomatoes. Also wash the lettuce, halve them and slice them finely.

Pour the kidney beans through a sieve and rinse with cold water.

Halve the avocado, remove the stone, peel and slice thinly.

Drain the finished rice, rinse in cold water, mix with the olive oil and set aside.

For the sauce, halve the chilli, discard seeds, dice finely and put into a bowl with the sour cream and tomato puree and mix well. Season with the juice of the lemon and salt.

Divide the sauce between 2 bowls and arrange the remaining ingredients artfully. Garnish with the Avocado Topping.

Nutritional information: (Per person)

Calories
889 kcal

Carbohydrates
58 g

Protein
20 g

Fat
63 g

Method

Bring a pan of water to the boil and cook the rice according to the instructions on the packet.

While the rice is cooking, wash and halve the cherry tomatoes. Also wash the lettuce, halve them and slice them finely.

Pour the kidney beans through a sieve and rinse with cold water.

Halve the avocado, remove the stone, peel and slice thinly.

Drain the finished rice, rinse in cold water, mix with the olive oil and set aside.

For the sauce, halve the chilli, discard seeds, dice finely and put into a bowl with the sour cream and tomato puree and mix well. Season with the juice of the lemon and salt.

Divide the sauce between 2 bowls and arrange the remaining ingredients artfully. Garnish with the Avocado Topping.

Nutritional information: (Per person)

Calories
889 kcal

Carbohydrates
58 g

Protein
20 g

Fat
63 g

Avocado bowl

Ready for a quick and delicious recipe for a salad bowl with avocado? We’re big avocado fans, whether it’s smashed avocado on toast, in an avocado and tomato salad or in a bowl like this one. And the best topping for all things avocado is our popular Avocado Topping.

More bowl recipes

Discover even more colourful bowl recipes in our bowl recipe collection. For fish fans, we have a salmon rice bowl. If you are vegan, our vegan tofu bowl or vegan chilli bowl are perfect.

For more colourful recipes like this one, head over to our colourful recipe collection!

Ingredients

Persons

6 pinches

Avocado Topping
Gives avocados a delicious crunch! £0.00 £66.50/kg incl. 0% tax, excl. shipping
Discover more products
3 pinches

Fine Rock Salt 500g
Rock salt without separating agents £1.99 £3.98/kg incl. 0% tax, excl. shipping
Discover more products
200 g

rice
225 g

kidney beans
2

cos lettuces
250 g

cherry tomatoes
1

avocado
2 tbsp

olive oil
250 g

sour cream
1 tbsp

tomato puree
1

red chilli
1

lemon

Recipe

Avocado Bowl | Recipe

Ingredients

Method

Avocado bowl

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