⏰ Tortilla chips • Prep 20 minutes - Guacamole • Prep 5 minutes
👶🏻 Suitable from 6 months
🌱 Vegan
❄️ Tortilla chips • Can be freeze for up to 3 months - Guacamole • squeeze some lemon over the top, cover and keep in the fridge for one day. Not suitable for freezing.
This Broccoli & Avocado Guacamole is a delicious twist on classic guacamole! Yesterday I served it with some homemade and kids friendly sweet potato tortilla “chips” for a fun finger food...and we all really enjoyed it! I love to keep this guacamole simple to use the left over spread on toast for breakfast!
Ingredients
for the tortilla “chips”
200g sweet potato, cooked
175 self raising flour*
*NOTE: If you don’t have self raising flour at home you can easily make a batch your own mixing together 4 cups of plain flour, 2 tablespoons baking powder and 2 teaspoons of salt! (Of this batch use only 350g and keep the rest for another recipe)
Method
Smash the cooked sweet potato in a large bowl. Add flour and stir until combined.
Move to a lightly floured surface and knead into a smooth ball. If the dough is too sticky add a bit of extra flour.
Separate the sweet potato dough into 8 equal smallest balls.
On a floured working surface roll out each balls with a rolling pin forming 8 wraps approximately 1/2 cm thick.
Cut each wrap into 8 triangle shaped wedges. (I've used a pizza wheel, see photos below for more details,)
Heat a skillet on medium heat and cook the wedges for 1-2 minute on each side.
Remove from the heat.
Enjoy!
Ingredients
for the guacamole
2 avocado, ripe
100g cooked broccoli florets
Juice of half lemon
Pinch of salt (optional)
Method
Place all the ingredients bowl, mix and mash until desired consistency.
Or, for easier prep: pulse all ingredients in the food processor until desired consistency is reached.
Taste and season if desired.
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