STEEMIT IRON CHEF #16 ~ 🥑🥑🥑 Avocado Threesome 😋

Thanks to @progressivechef's wonderful idea to create a challenge like the #steemit-ironchef contest, we not only cook our yummy but quick and easy everyday food, but we get to eat something extraordinary at least once a week! 😋 

This evening our dinner was amazing and I am going to show you how I prepared it. The secret ingredient of the week was avocado. I don't know many who don't like avocado! At least I do though I don't eat it too often.

I was very happy to buy four avocados at once! Usually I don't do this. I had no recipe in particular in my mind when I went to the green market today - just some rough pictures. Therefore I cannot give you an exact amount of the ingredients nor a perfect order for the preparation. I switched, replaced and changed my mind a few times during the process.

I prepared an avocado-stuffed and baked sweet potato, a avocado-chickpea-salad and a grilled avocado filled with tomato-amaranth-salsa.

These were more ore less the ingredients I used:

• avocado 
• sweet potatoes
• tomatoes
• celery
• leaf spinach
• chickpeas
• amaranth
• spring onions
• cilantro
• sweet limes
• pine nuts 
• a pepper 
• physalis
• plantbased mayonnaise 
• olive oil
• salt and pepper 

Preparation:

I cut the sweet potatoes in halves, cut into the the surface several time to make them cook faster and set them on a baking sheet in the preheated oven. I also placed a bowl of hot water into the oven to kind of steamcook the sweet potatoes. I wanted them to stay soft on the cutting surface. It took about 40 Minutes until the sweet potatoes were soft enough inside. Then I hollowed the potatoes a bit.

For the filling I fried some spring onions and a piece of a hot yellow pepper. I added the washed spinach leaves and let them collapse.

I added the fruit flesh from the hollowed potato, some of my selfmade "parmigiano" (ground cashews with nutritional yeast and spices), pine nuts, salt and pepper and finally folded pieces of one avocado under the mixture. I filled in and piled up this mixture on the sweet potatoes and drippeld some raw nut cheeze (which I made from soaked cashews, olive oil, water, nutritional yeast, lemon juice, garlic, salt, pepper and a dash of tumeric in a blender.)

I baked the potatoes under the grill for about 10 minutes until the "cheeze" started to turn golden brown.

The grilled avocado was cut into halves and put upside down on the oiled grate into the hot oven for about 10 minutes (together with the stuffed potatoes). The filling is a mixture of cooked amaranth, cut tomatoes (removed the seeds before), chopped yellow hot pepper, spring onions rings, chopped cilantro, lime juice, olive oil and salt and pepper.

For the avocado-chickpea-salad I mixed canned chickpeas with cut celery stalks and leaves (I only took the tender and yellow stalks from inside), cut spring onions, chopped cilantro, halved physalis, vegan mayonnaise, lime juice, salt and pepper and avocado pieces.

I filled the salad in an empty avocado peel and served everything together on a plate ...

I was not such a big lover of anything made of sweet potatoes before but this combination really surprised me. I expected the grilled avocado (which was good!) to be my favorite but I liked the avocado-filled sweet potato a little bit more. The salad was amazing too - fresh and crispy and fruity with the physalis. Yummylicious!

Serving the salad in the empty avocado peel looked pretty on the plate but was impractical to eat - especially with fork and knife ...

Later on I found out that the best tool for my dish was a spoon anyway ... 😋 From this moment I really enjoyed my avocado dinner!

Thank you again @progessivechef for the possibility! It's always fun to create dishes for this competition. On fridays I check at least ten times if the new theme is out yet ... 

Here are the rules for this week's competition: STEEMIT IRON CHEF #16.