Updated: Feb 22, 2019
Avocado are so nutritious, and filling. A great source of healthy monounsaturated fatty acids (oleic acid). They actually contain more potassium than a banana, and they are a great source of fibre. A high potassium intake is linked to lower blood pressure.
I served this dish with some purple sweet potato and cabbage. The yellow on the plate was an experiment for presentation using a brush of mustard across the plate. However, you could serve this with whatever you like!
I make a lot of bone broth, so I have a constant supply of shredded beef from the bones that I have cooked, and this dish is a good way of incorporating that meat into something. You could use any beef you have though, or you can make it meat free if you prefer.
1 tablespoon coconut oil
2 teaspoons cumin
2 teaspoons coriander
1/2 teaspoon chilli
200g vine tomatoes
1/2 teaspoon malden salt
1/2 teaspoon onion seeds
1 tablespoon chopped fresh oregano
165 grams cooked beef
1/2 teaspoon malden salt (with the meat)
1/2 teaspoon pepper (with the meat)
2 teaspoons umeboshi paste
Dice the onions and sauté in coconut oil.
Roughly grind the cumin and coriander seeds in a pestle and mortar then add to the onions and cook for a minute, along with the black onion seeds
Finely chop the aubergine, and add to the onions and cook for a few minutes.
Chop the tomatoes and add them to the pan.
Add the chilli powder, and half a teaspoon salt.
Cook for 5 minutes.
Season the shredded beef with 1/2 teaspoon salt and 1/2 teaspoon pepper/
Add to the mix and cook through for a few more minutes until heated through thoroughly.
Add a couple of teaspoons umeboshi paste.
Cut open the avocado, scoop out the flesh, chop and mix with a few spoonfuls of the spicy beef and aubergine mix, then put it back into the avocado skin and serve.