1/2 cup textured vegetable protein
1/2 cup hot water
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1 tablespoon coconut oil
1/2 red onion (chopped)
2 roma tomatoes (chopped)
1 jalapeno chilies (chopped)
1/2 cup coriander (chopped)
3 lime (two juiced, one sliced into wedges)
1 teaspoon minced garlic
1/2 cup Almond Creamery almond milk
Coriander Lime Dressing
Peel two of the avocados and remove pits. Cut them into chunks.
Put the chunks into a blender along with 2 tablespoons of lime juice, 1 teaspoon minced garlic, 1 tablespoon chopped coriander, and ½ cup almond milk. Blend until dressing is creamy and smooth. Add more almond milk to desired thickness. Set aside.
Prepare the TVP by placing it in a medium-sized mixing bowl along with hot water, chili powder, cumin, paprika, garlic powder, and sea salt. Mix the ingredients together and let sit so the TVP can soak in the water and spice flavors.
Slice the remaining four avocados in half and remove the pit. Leave the skin on. Cover exposed avocado with part of the lime juice to prevent browning.
In a separate mixing bowl, mix together the chopped tomatoes, jalapeno, remaining coriander, coconut oil, and remaining lime juice.
Once the TVP is ready, fluff it up with a fork and combine with the tomato mixture. Mix together.
Place TVP mixture inside the hollow of each avocado. Make sure to heap it so it is a liberal serving for each avocado.
Drizzle with the coriander lime dressing and garnish with a wedge of lime, halved cherry tomatoes or chopped Roma tomatoes, and a bit of coriander.