Watercress guacamole with homemade vegetable crisps recipe
In partnership with British Heart Foundation
With its strong peppery flavour, watercress really adds a punch to this creamy guacamole. Rather than picking out the leaves for a salad, this recipe makes the most of the veg by blitzing it all into a delicious dip for homemade root vegetable crisps - no need to peel anything, just slice and bake for a colourful, healthy snack. This recipe is also vegan, dairy-free and gluten-free.
See method- Serves 4
- 15 mins to prepare and 20-25 mins to cook
- 229 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 125g frozen peas
- 1 tbsp sunflower or vegetable oil, plus extra for greasing
- 2 beetroot, very finely sliced
- 1 sweet potato, very finely sliced
- 1 parsnip, very finely sliced
- 1 ripe avocado
- ½ x 85g bag of watercress
- 1 spring onion, roughly chopped
- 1 lemon, juiced
- 1 tbsp pumpkin seeds
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Shop ingredientsEach serving contains
- Energy
- 955kJ 229.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 22.3gProtein 5.2gFibre 5.0g
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Method
- Blanch the peas in a pan of boiling water for 3-4 mins, until cooked. Set aside until cool.
- Heat the oven to gas 6, 200°C, fan 180°C and brush 1-2 baking trays with a little oil. Toss the finely sliced veg with 1 tbsp oil. Spread out on the oiled trays and bake for 10 mins. Turn the vegetables and bake for 5-10 mins, until crisp. Cool on wire racks.
- For the guacamole, put the avocado, watercress, spring onion, most of the lemon juice and some seasoning in a food processor. Blitz until smooth.
- Drain the peas, then add to the food processor and pulse to roughly chop. Taste and add a splash more lemon juice if needed, then transfer to a bowl. Garnish with the pumpkin seeds. Serve with the crisps.
- See more Healthy snack recipes
