serves 2
Ingredients
- 650 g (roughly 3 heads) broccoli, cut into small florets
- 6 leaves kale
- 2 tbsp cold pressed coconut oil
Guacamole ingredients
- 2 ripe avocados, halved, stones removed, peeled
- juice of 1/2 lemon, plus extra to serve
- 2 garlic cloves, minced
- 1 small onion (red/brown), finely chopped
- 2 ripe tomatoes, finely chopped
- 1/2 small red chilli, deseeded, finely chopped
- 1/2 tsp salt (sea/Himalayan/rock)
- black pepper, ground, to taste
Trim centre stems from kale, tear into small bite-size pieces.
Steam broccoli over a pan of boiling water for around 10 minutes, until it starts to soften, but is still a vivid green.
Transfer broccoli to an oven dish, cover with coconut oil and bake for approximately 30 minutes in 175 C. Then lightly stir broccoli to ensure even baking. Add kale to the dish and bake for another 10-15 minutes or until leaves are crispy and very slightly golden brown. Watch closely as it can burn easily.
Place avocado flesh, lemon juice, garlic in a medium bowl and use a fork to mash until almost smooth.
Add onion, tomato and chilli and season with salt and pepper. Mix it well.
Serve broccoli with avocado guacamole and kale chips and a squeeze of extra lemon juice.
You can also serve it with buckwheat, quinoa, brown rice etc.
If you’re not vegan/vegetarian serve with an egg, fish or meat.
Enjoy!