These avocados do not look inviting but this meal is packed full of nutrients and so simple to make!
To make okra (left of plate) see here
To make callaloo quinoa (right of plate) you need:
Bell peppers - Salt - Cooked Quinoa - Callaloo or Swiss chard or kale as a substitute - Oil
Onions - Scotch bonnet peppers
Preparation:
Add oil onto pan
Fry chopped onions and Bells peppers
Add Scotch bonnet pepper and Callaloo
Stir and let it cook for 3mins on medium heat.
Add already cooked quinoa
Stir and let it cook for another 3mins on high heat.
It’s ready to serve
To make squash (Bottom of plate): cut, boil and grill on high heat in oven to achieve crunchy texture.
Slice your avocado and add to the side
To make the aubergine dip (middle of the plate), you need:
Aubergine - tahini paste - lime - salt and scotch bonnet peppers
Preparation:
Grill aubergine and place in blender or grind with mortar and pestle.
Add tahini paste, lime, salt and scotch bonnet peppers
Blend and place in the middle of plate.
Ready to serve
Enjoy.
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