Holy Moly Guacamole!

Ok folks, you know I take my avocado and anything to do with such, very seriously,right? Well recently I was sent an amazing guacamole brand to try out which ticked all of my boxes. The Holy Moly Guacamole range is the best thing I’ve tasted without me preparing that morning. It’s fresh, tasty and very yummy!

The task was to make a recipe which would let me use the two dips, )original and my fave of the two- spicy due to the jalapeño) with ingredients I was able to get via my local Sainsbury’s and to blog about it. I love a challenge as much as I love avocado and guacamole and with the two samples sent through, I set myself up to try out lots of different things for myself and the kids.

Off we went and as there were so many ideas in my head about what we could try, I thought we would buy extra portions because I knew it would get used. Also, I’m starting a new job next week and this would be very useful for lunches without the mess and hassle. I also bought some rice crackers to spread it on for us to sample with lunch and also some falafel which myself and the kids love.

This went down a treat, was a way of getting back on track with the healthy eating and really was incredibly filling but without having that “afternoon nap slump” that you sometimes get after eating a full lunch.

I digress!

Our plan was to make lentil and/ or beetroot vegan burgers. I love that the dip itself is vegan and gluten free,and that unlike other brands which are highly processed, these use at least 2 HAAS avocados in each tub.. which is probably one of the reasons why I don’t feel so darn bloated after having it. This is a bonus within itself due to my many issues with gluten but since steering more towards a vegan diet, I feel less so. Also, with it being all natural ingredients, it’s not just my stomach that is feeling the benefits but the kids most importantly.

I wanted to make a recipe that was easy and wasn’t difficult and saved time. I can freeze these and take them to work or the kids can have them as snack after school. This is what I did..

  • 100 g green lentils
  • 200 g sweet potato, chopped into chunks
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 small red onion (about 100g), peeled and diced
  • 1 large clove garlic, peeled and crushed
  • 1 tbsp tahini
  1. Preheat your oven to 200C/180Fan

  2. Rinse your lentils and then put them in a saucepan with plenty of water, bring to the boil and then simmer for about 35 minutes or until tender. Drain and rinse under the cold tap. 

  3. Meanwhile place your sweet potatoes in a baking tray with the oil, cumin seeds and paprika and roast in a hot oven at 200C for 20 – 30 minutes until soft. Allow to cool.

  4. Mix together all the ingredients in a large bowl. Form into burger shapes and place on a lightly greased baking tray.

  5. Bake for 25 minutes in your preheated oven (200C/180Fan), flip and bake for a further 8 – 10 minutes until browned.

I added beetroot to the recipe because I had some that I needed to use and I know the health benefits. As I’m trying really hard to get all of my nutrients in, I also added some cheese to the bottom for even more healthy fats.

The dips are so versatile and as well as topping my burgers, I used it for breakfast and it went very well with eggs and tomatoes which generally I have every day.

I would highly recommend these amazing dips, they are tasty, healthy and the first to be approved by the Vegan Society. At only £2.75 per 150g tub, it’s a no brainier! You can put it on oatcakes, crackers, boiled eggs, on chicken.. the list is endless. I know that 2019 will have me healthier when adding this to my diet, check it out!

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