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Avocado & Bean Dip with grilled Potatoes

Name: Avocado & Bean Dip with grilled Potatoes
Yield: 4
Cuisine: European
Ingredients: 1 kg potatoes; 3 tbsp rapeseed oil; 8 tbsp Kikkoman naturally produced soy sauce; 3 avocados; 100 g white beans, cooked; 180 g yoghurt (10% fat); 1 lime (juice); 2 tbsp olive oil; 2 thyme sprigs; 100 g whole almonds, with shell; 50 g pumpkin seeds; 2 tsp honey

by KACHEN Magazine 04/07/2022

written by KACHEN Magazine 04/07/2022

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Avocado & Bean Dip with grilled Potatoes

Serves: 4 Prep Time: 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 kg potatoes
3 tbsp rapeseed oil
8 tbsp Kikkoman naturally produced soy sauce
3 avocados
100 g white beans, cooked
180 g yoghurt (10% fat)
1 lime (juice)
2 tbsp olive oil
2 thyme sprigs
100 g whole almonds, with shell
50 g pumpkin seeds
2 tsp honey

Instructions

Wash the potatoes and boil them with their skins in a pot with water and salt until soft. Then drain and leave to cool briefly. Halve or quarter the potatoes lengthwise, marinate with rapeseed oil and 2 tbsp. soy sauce and grill.
In the meantime, halve the avocado, remove the pit and remove the flesh with a spoon. Squeeze the lime. Finely blend both with the beans, 4 tbsp soy sauce, yoghurt and olive oil.
Wash, dry and pluck the thyme. Roast the almonds and pumpkin seeds in a pan and glaze with 2 tbsp soy sauce and honey.
Pour the avocado bean dip into a bowl. Garnish with toasted almonds, pumpkin seeds and thyme and serve with the grilled potatoes.

Recipe & photo: Kikkoman

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