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Vegetarian Avocado Bowl

  • Prep
    10 min
  • Total
    20 min
  • Servings

Recipe developed by Valerie Janssen

Vegetarian Avocado Bowl
Serving Size:


Calories: 360  
Total Fat: 20 gram  
Cholesterol: 5 mg
Sodium: 840 mg
Total Carb.: 27 gram  
Dietary Fiber: 10 gram  
Sugars: 7 gram  
Protein: 18 gram  

Nutritional summary is based on use of Friendship Dairies® 1% low fat cottage cheese

The foods listed above and the information provided in this site are not a substitute for medical or professional care, and you should not use the information in place of care or advice from your physician or other healthcare provider.

Registered Dietitian Jackie Topol, MS, RD, CDN

Ingredients

  • 1/2 cup Friendship Dairies® cottage cheese
  • 1/3 cup canned pinto beans
  • 1 tbsp. cilantro, chopped
  • 1 tbsp. fresh mint, chopped
  • 1/8 tsp. chili powder
  • 1/8 tsp. cumin powder
  • 1/2 avocado, chopped
  • 1 tbsp. tortilla strips, or crushed tortilla chips for garnish
  • 1/2 cup mango, finely diced

 

For the salsa, mix together:

  • 1 tbsp. red onion, finely diced
  • 1/4 cup tomato, chopped and seeded
  • 2 tbsp. cilantro, finely chopped
  • 2 tbsp. olive oil
  • Juice of half a lime
  • Jalapeño, chopped, to taste
  • Salt and pepper to taste

Directions

  1. Rinse pinto beans and drain well. Add the beans to a nonstick medium frying pan and roast on medium heat shaking the pan often. The bean will start to roast and pop. Once the beans are slightly crispy transfer to a bowl to cool.
  2. Mix the spices and herbs into the cottage cheese. Layer with the avocado and beans. Top with 2 tbsp. of salsa and a few tortilla strips for crunch.

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