SERVES 4
PREP TIME: 10 minutes (not including time to make biscuits or chimichurri)
COOK TIME: 3 minutes
It’s not a bad idea to make a bunch of mug biscuits, cut them in half, and store them in the freezer for this recipe precisely!
If you’re making this meal for your lunch kit, keep the mashed avocado from browning by sprinkling it with lemon juice and tightly covering it with plastic wrap. Storing the avocado with the pit helps, too.
2 Mug Biscuits (here)
1 large Hass avocado, peeled, pitted, and mashed (about 6 oz/170 g of flesh)
1 tablespoon avocado oil
2 cups (140 g) fresh spinach
½ cup (105 g) Chimichurri (here)
- Cut the biscuits in half and set each half on a separate plate. Top each half with an equal portion of the mashed avocado.
- Place the oil in a medium-sized frying pan over medium heat. Add the spinach and sauté until lightly wilted, about 3 minutes.
- Place the wilted spinach on top of the avocado, then drizzle each serving with 2 tablespoons of chimichurri. Enjoy immediately.
make it DAIRY-FREE:
Use the dairy-free modifications for the Mug Biscuits on here.
make it LOW-FODMAP:
Use the low-FODMAP modifications for the Chimichurri on here.
Per serving:
calories: 358 | calories from fat: 299 | total fat: 33.8 g | saturated fat: 9.7 g | cholesterol: 82 mg
sodium: 348 mg | carbs: 6.5 g | dietary fiber: 3.3 g | net carbs: 3.2 g | sugars: 1.1 g | protein: 7.1 g
FAT : 85%
CARBS : 7%
PROTEIN : 8%
