| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 3g | 35g |
| sugars | fibre | protein | salt |
| 10g | 12g | 5g | 0.55g |
Why I Love New Zealand Gluten-Free Vegan Kiwi Guacamole with Sweet Potato Chips
Whenever I step into the kitchen, aromatic nostalgia takes over as I remember the delicious Italian-American favorites that my grandparents used to make. But today, I’m taking a departure from that norm and transporting you all the way to New Zealand with a unique and delicious dish on the menu – the Gluten-Free Vegan Kiwi Guacamole with Sweet Potato Chips. This recipe, brimming with fresh, wholesome ingredients and beautiful colors, is a delightful fusion of vibrant flavors that will surely invigorate your palate.
Now, you must be wondering why this New Jersey boy, who grew up on meatballs and spaghetti, is so passionate about this seemingly unconventional combo. Well, let me tell you a story…
A Culinary Adventure
During one of my hiking trips in New Zealand, I had a chance to taste this local delicacy at a charming roadside café [external link: New Zealand’s Culinary Scene]. This was nothing like the hearty Italian dishes I was used to, but I could appreciate the unique combination of flavors that spoke volumes about the creativity and versatility of Kiwi cuisine. It was love at first bite and I was inspired to bring this flavor home, and add a touch of Luca Bianchi to it.
The Gluten-Free Vegan Kiwi Guacamole with Sweet Potato Chips makes me reminisce about my childhood when I would help Nonna in her blooming vegetable garden, and how we’d use those fresh ingredients in our cooking – a practice I happily continue. This recipe is a testament to the beauty of using fresh produce – ripe green kiwi fruits and avocados, flavor-packed onions, and the robust heat from the jalapeño peppers. Not to mention the sweet potatoes, earthy cumin, and lively lime – a tribute to balance and flavor harmony.
More Than Just a Guacamole
While similar in some ways to the classic Mexican guacamole, our Kiwi Guacamole has a distinct freshness from the addition of green kiwi fruits, which lend an unexpected but delightful tangy-sweet flavor. The sweet potato chips are a healthier alternative to traditional corn chips, adding a delightful crunch and an enticing color contrast.
Famous vegan chef Ava Parnell [external link: Chef Ava Parnell] has been a major inspiration for creating this recipe. Her commitment to flavor-forward vegan cuisine is something I deeply admire, and it pushes me to experiment with more plant-based dishes.
This Kiwi Guacamole could be paired nicely with a grilled tofu steak or a hearty grain-based salad to make a complete, nutrition-packed vegan meal.
I hope this recipe of Gluten-Free Vegan Kiwi Guacamole with Sweet Potato Chips inspires you to step out of your comfort zone and indulge in the wondrous diversity that world of cuisine has to offer.
What You’ll Need
- 5 ripe avocados
- 4 green kiwi fruits, peeled and chopped
- 1/4 cup fresh lime juice
- 2 tablespoons finely chopped red onion
- 1/4 cup finely chopped fresh cilantro
- 1 teaspoon salt
- 1 small jalapeño pepper, seeded and minced (optional)
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Sea salt, to taste
Method
Step One
Start off by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Then, peel the sweet potatoes and cut them into thin slices. Place them on a baking tray lined with parchment paper.
Step Two
In a small bowl, mix together 2 tablespoons of olive oil with 1/2 teaspoon of paprika and 1/2 teaspoon of ground cumin. Add sea salt to taste. Brush this mixture onto both sides of the sweet potato slices.
Step Three
Place the baking tray in the oven and bake the sweet potato chips for about 25 minutes, turning them over half way through. This will ensure that they are crispy and cooked evenly on both sides.
Step Four
While the sweet potato is baking, begin to prepare the guacamole. Cut the avocados in half, remove the pits, then scoop out the flesh into a large bowl.
Step Five
Add the peeled and chopped kiwi, 1/4 cup of fresh lime juice, 2 tablespoons of finely chopped red onion and 1/4 cup of finely chopped fresh cilantro to the bowl with the avocado. You may also add 1 small minced jalapeño for some heat if desired.
Step Six
Mash the mixture together using a fork or a potato masher until it reaches your desired consistency. Add 1 teaspoon of salt, or adjust to your personal preference. Stir everything together well.
Step Seven
Once the sweet potato chips are baked, remove them from the oven and let them cool for a few minutes. You may add additional sea salt to taste.
Step Eight
Serve your homemade kiwi guacamole with warm sweet potato chips and enjoy this gluten-free and vegan delight!
