It was one of those mornings where burrito-ing in bed was more appealing than everything and anything. After hitting the snooze button a few too many times, I was short on time to make my lunch. I quickly surveyed what we had and began to prep what I call “when you don’t have time to make lunch in the morning and are too busy to leave for lunch but you still want to be a bit fancy at work lunch.”
- 1 avocado
- 2-3 artichoke hearts – fresh or canned
- 1/2 – 1/4 heirloom tomato – or any kind of tomato if heirloom is not in season
- micro greens for topping
- rice cakes – I recommend using the thin rice cakes
- lemon juice
- sea salt & pepper
Cut open the avocado, carefully remove the pit and scoop out the contents into a bowl or lunch container in my case. Begin to smash up the avocado until reached desired texture. Squeeze some lemon then add some salt and pepper for taste.
Slice, dice or cut the tomato and artichoke hearts to your preference. I went for a chunkier dice for the tomato and sliced the artichoke hearts. Be sure to rinse and squeeze the excess water out of the artichoke heart before cutting.
Grab enough micro greens to top.
I packed up the smashed avocado container, a container holding the tomato and artichoke hearts, sprinkled some salt on top and a container for the micro greens and I was off to work about 10 minutes after I figured out my lunch. When it was time to eat my lunch, I began the assembly – spread the smashed avocado on top of the rice cakes, sprinkled the heart artichoke hearts and diced tomato and topped it off with the micro greens.
Makes enough for six thin rice cakes or four regular rice cakes.