Combine nutritional yeast, organic chili powder, cayenne pepper, fresh ground cumin, sea salt. Use hands to mix them all together. Cut the avocado in half and remove pit. Slice the avocado into wedges toss into the breading. Make sure to properly breaded all the avocado wedges. Pop them into the dehydrator for ideally 5-6 hours or bake on low.
For the ketchup, place the sun-dried tomatoes into the blender along with the soak water. Add in the soaked raisins, the Medjool dates, the apple cider vinegar, and water. Set it on a high speed for about 10 to 15 seconds so that it will become nice and thin. Ready to be served.
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|Serving Size: 1 Recipe (774g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 407 (23%)|
|Amt Per Serving||% DV|
|Total Fat 45.2g||60 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 26.6g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 0mg||0 %|
|Sodium 2591.2mg||89 %|
|Potassium 10577.9mg||278 %|
|Total Carbohydrate 294.1g||86 %|
|Dietary Fiber 86.4g||346 %|
|Sugars, other 207.7g|
|Protein 110g||157 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1773
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