Description
Creamy avocado dressing coats hearty brown rice, roasted potatoes, and summer squash. A vibrant, healthy side dish.
Ingredients
Units
Scale
- 0.5 cups (118 ml) avocado
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- juice of half a lemon
- 0.5 inch knob of ginger
- 0.75 cups (178 ml) water
- 1 handful cilantro
- 0.5 tbsp tahini
- 0.5 tsp salt
- 1 cups (237 ml) brown rice
- 1.5 cups (355 ml) water
- 2 tbsp olive oil
- 1 tsp kosher salt
- 2 cups (473 ml) baby potatoes
- 1 zucchini
- 1 large handful cilantro
- 0.5 cups (118 ml) Dreamy Avocado Crema
Instructions
- Place all ingredients in a blender. Puree at high speed until creamy and smooth. Taste for seasoning and adjust as needed. Transfer to an airtight container and refrigerate until ready to use.
- Aromatic Green Avocado Rice with Potatoes and Squash
- Place 1 cup of rice in a large bowl with 4-5 cups of water. Soak for three hours. Drain and rinse the rice under cold water.
- Place the rice in a large pot with 1 1/2 cups of water and a substantial pinch of salt. Bring the water to a boil, then reduce heat to medium. Simmer until most of the water has been absorbed. Cover and cook at low heat for 20 minutes. The rice will be ready when fluffy and soft, with a bite. Set aside.
- While the rice cooks, prepare the potatoes and zucchini. Place a cast iron skillet over high heat. Add 1 tablespoon of olive oil and heat until it starts to smoke.
- Add washed and halved potatoes. Cook at high heat for 5-7 minutes, until the potatoes start to blister. Add zucchini that has been sliced into 1-inch pieces. Reduce heat to low and cover using foil paper. Cook for another 10 minutes, until both potatoes and zucchini are tender and fully cooked.
- To assemble the salad, place the rice, 1/2 cup of avocado crema, cilantro, and 1 tablespoon of olive oil in a large bowl. Stir until evenly distributed. Add potatoes and zucchini. Taste for seasoning and adjust. Stir until just incorporated. Serve immediately.
Notes
- For a richer flavor, roast the potatoes and zucchini with a sprig of rosemary or thyme.
- If you don’t have tahini, you can substitute with an extra tablespoon of olive oil and a pinch of sesame seeds.
- Leftovers can be stored in the refrigerator for up to 3 days; the flavors will meld beautifully overnight.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 8
- Protein: 8
- Cholesterol: 20