Broccoli-guacamole with spiced corn and black beans

Broccoli-guacamole with spiced corn and black beans

In this ‘dips for dinner’ dish, I have mashed up guacamole with broccoli. Think of it as a textural, heartier guac, loaded with extra veg.

The broccamole is topped with a flavourful spiced corn and black beans. It’s filling enough to simply eat with corn chips, or stuffed into soft tortillas. I served it to my family with a quick turmeric tofu scramble – see instructions below on how to make this too.

Vegan / Gluten Free

Serves 4

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Ingredients

• extra virgin olive oil
• 1 head (about 350g / 12 ounces) broccoli, finely chopped into small pieces
• sea salt and black pepper
• 2 large ripe avocados
• 1 small onion or shallot (eschalot), finely diced
• 1 teaspoon cumin powder
• 1/2 -1 jalapeño, finely chopped
• Juice of 2 limes

Spiced corn and black beans

• 2 ears of corn, kernels removed (2 cups kernels)
• 1 can (15.5oz/440g) black beans, drained and rinsed
• 1 garlic clove, finely chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• 1/4 teaspoon cayenne or Chili powder

Serving suggestions

• Corn chips
• Corn or flour tortillas
• Flatbread or sourdough
• Vegetable crudite such as cucumber sticks, peppers/capsicums, carrots

1. Heat a large frying pan/skillet on medium high heat. When hot, drizzle with olive oil and add the broccoli. Season with 1/2 teaspoon sea salt and a big pinch of black pepper and cook, stirring occasionally, until just tender, about 3 minutes. Transfer to a large shallow bowl or deep serving dish.

2. Wipe out the pan and place back onto medium high heat. Add another drizzle of oil, along with the corn, black beans and garlic. Toss for 30-60 seconds until fragrant and then add the smoked paprika, cumin powder and cayenne or chile powder and season with 1/2 teaspoon sea salt and black pepper. Remove from the heat and set aside.

3. To the broccoli, add the avocado, onion or shallot (escalot), cumin, jalapeño, 1 teaspoon of sea salt, 1 tablespoon of olive oil, and juice of 1 lime to start with. Use a fork to mash the avocado and bring everything together. Taste and add more lime and salt, as needed.

4. To serve, top the broccamole with the corn and black beans and serve with your choice of accompaniments such as corn chips, corn or flour tortillas or raw dip-able vegetables - see serving suggestions for ideas.

5. Tofu scramble: for more protein or if serving a larger crowd, this meal goes well with a tofu scramble. The simplest version of this would be to stir-fry 1 block of extra firm tofu with 1-2 cloves of chopped garlic, 1-2 teaspoons of sea salt, a good pinch of black pepper and 1 teaspoon of turmeric and 1/2 teaspoon of cumin powder. You can add other spices such as ground coriander, Chile powder, smoked paprika or paprika. Toss until the tofu is golden in some parts. Then it’s ready!