Guacamole Goodness Bowl

Use up those leftover grains by topping them with crisp guacamole veggies. Makes a healthy, super flavorful lunch!

So, our National Carb Holiday is in the rear view mirror. Next up, Christmas. And between now and then, there are more parties, more dinners, and cookies galore. Crikey {holds tummy}. After a weekend of many helpings of starchy carb sides (the best, amiright?) — and the knowledge of all the sugary treats to come — it’s time to get a few veggies under our belts.

One of my go-to fresh salad vegetable combinations is, basically, deconstructed guacamole: avocado, tomatoes, onions, peppers (sometimes hot, sometimes sweet … sometimes both 🙂 ), cucumbers, and cilantro. Served over cooked grains or seeds, it becomes a full and satisfying meal, while being naturally vegetarian, vegan, dairy-free, and gluten-free (choose a gluten-free option, like quinoa, rice, or buckwheat groats).

One of my favorite winter meal tips: When cooking up grains, like brown rice and barley and quinoa, make extra and stash it in the freezer, for fast soups and stews and other foods in bowls. When pulling together this healthy lunch, it’s so easy to do a quick vegetable chop, grab the frozen barley or rice out of the freezer, zap it in the microwave, toss together, and drizzle with a light vinaigrette. Veggie power FTW!

Karen xo

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Guacamole Goodness Bowl

Prep Time10 minutes mins

Total Time10 minutes mins

Servings: 2 servings

Author: Karen Gibson

Ingredients

• 1 avocado
• 1 fresh lime
• kosher salt
• 1 small cucumber
• 1 small red onion
• 1 jalapeño or small red bell pepper
• a dozen or so cherry tomatoes
• 3 cups leftover cooked grains or seeds room temperature (rice, barley, millet, quinoa, buckwheat groats)
• your favorite vinaigrette
• cilantro minced

Instructions

• Cube the avocado and toss with a big squeeze of lime juice and a pinch of salt. Smash with a fork, if you'd like, until it's the consistency you prefer. (I left mine unsmashed.)
• Slice the cucumber, and chop the red onion and cherry tomatoes.
• Toss the grains with a splash of vinaigrette.
• Divide the grains and vegetables between two serving bowls, and top with another drizzle of vinaigrette and a sprinkling of minced cilantro.

Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Serving Suggestions

For extra guacamole goodness, make a quick homemade avocado cilantro vinaigrette: smash a tablespoon of cubed avocado in a small mixing bowl. Add a big glug of extra virgin olive oil, a splash of white wine vinegar, a squeeze of lime or lemon, and a big pinch of salt. Mix well. Add about a 1/2 teaspoon minced cilantro and stir. If you like your dressings a touch on the sweet side, add a quick drizzle of honey or maple syrup and whisk well.