Life on the road makes it hard to eat 100% clean, 100% of the time. Our go-to staples are usually quick and easy, like sandwiches, chorizo tacos or chicken and rice. However, we’ve got a fantastic healthy recipe that’s super simple and incredibly delicious: our Avocado Bowls!
We first discovered these at a little organic cafe in Mammoth Lakes a few years back, and have created our own version of the recipe ever since. It’s perfect for a pre- or post-hike meal — full of healthy fats and nutrients.
Here’s How to Make Healthy Avocado Bowls
Ingredients
- One whole avocado
- 2 cups of kale
- 1 cup of water
- 1/4 cup of frozen, shelled edamame
- 1/3 cup of beets
- 1/4 cup of pickled carrots or pickled asparagus
- 2-4 tbsp of olive oil
- 1 tbsp of balsamic glaze
- 1 tbsp of cotija or feta cheese
- 1 tbsp of sunflower or pumpkin seeds for crunch
- Salt or Trader Joe’s Everything But the Bagel seasoning to taste
Directions
Bring water to a boil. Add the frozen edamame, and cook until soft. Drain the water and set the edamame aside in a bowl. In the same pan, add 1-2 tablespoons of olive oil. Add kale and salt for seasoning. Sautée the kale until fully cooked. (I prefer mine somewhat crispy!)
While the kale is cooking, chop up the beets and pickled veggie into bite-size pieces. Remove the skin and seed from the avocado. You can chop up the avocado, or leave it in halves. Crumble the cotija or feta cheese.
Once the kale is cooked, add it to the bowl with the edamame. Then layer on the beets, pickled veggies and avocado. Add 1-2 tablespoons of olive oil, as well as the balsamic glaze. Last but not least, add the crumbled cheese and sunflower seeds, as well as the salt or Everything But the Bagel seasoning. Stir the contents of the bowl up, and enjoy!
Makes one avocado bowl.
What are your favorite healthy camping meals? Share your faves below in the comments!
