My sister posted a picture of her food the other day on the family Whatsapp group. She does this every so often just to make me jealous. According to her, it is payback for all the food pictures I post on Instagram. I think this is a fair trade-off. So anyway, she posts her plate of plantain, brisket, and a small green salad. I was really jealous. The plantain looked like Boli, a type of roasted or grilled plantain we eat in Nigeria. Boli is made on a charcoal grill. It is what many would call street food. The grilling process creates lovely charring and gives it a smoky flavor.
I really wished I was in Lagos hanging out with my family and eating Boli. So while I am lamenting the grilled plantain, she points out that it isn’t actually grilled. The plantain was made in an air-fryer. “Really!” I said to her. So she proceeds to tell me all about the air fryer. One thing led to another, we talked about plantain and air fryers. Then, I committed to buying one. After a day or so of research, I bought my air fryer. The thing arrived today and I made roasted sweet potatoes in it tonight. While the sweet potatoes roasted, I whipped up a batch of my super green Avocado Lime Cilantro sauce.
Avocado Lime Cilantro Sauce
Before my sister and I had that conversation about air fryers, I had seen them all over Instagram. I just thought it was another kitchen equipment that would cluster my kitchen. The thing is I have lots of kitchen stuff already. It comes with the territory of being a food blogger. I have resisted buying pressure cookers and slow cookers because I just don’t feel like I need them. Recently, I caved and bought a rice cooker. That has served me well because I can cook rice and quinoa in there. I have also used it to make fig butter/jam recently. So for me, the rice cooker is a multipurpose tool.
I decided to try the air fryer because my sister rarely ever raves about the kitchen stuff. She is not a kitchen person. My sister loves to eat and will cook so that she can eat a good meal. On the other hand, I love to eat but I love to cook more. The kitchen is my happy place because I am intrigued by food preparation. I made the jump because my sister’s vocal endorsement convinced me. I settled on an Insignia Air Fryer from Best Buy because it offered the best value for money. It helped that it was on sale when I bought it in September.
Let’s just say I am a convert. A convert to air-fryers that is.
I was supposed to start roasting cauliflower in the oven in the time it took the sweet potatoes to cook in the air fryer. In the midst of that, I opened the air fryer to flip the sweet potatoes. One look later, I turned off the oven and decided to make my cauliflower in the Insignia air fryer too. The sweet potatoes took about 12 minutes in the air fryer to get crispy outside and soft inside. The cauliflower was cooked in about 10 minutes. I didn’t have to preheat the air fryer. Just had to load it up with my veggies and set the time. If you are looking for an easy peasy meal, an air fryer is a good starting point.
Anyway, now that I have my airfryer, I feel like making roasted vegetables just got super easy for me. Most times, I buy my vegetable whole. Every so often, I like to buy them pre-chopped from Trader Joes. With the air-fryer, I can literally have the veggies prepped and cooking in 2 minutes or less. When I am eating lots of roasted veggies, I like to have a dressing or a sauce to make it feel luxurious. The Avocado Lime Cilantro sauce is one that I reach for over and over again. Tonight was a perfect night to make another batch because could use the leftover cilantro leaves from making Honey Garlic Cilantro Chicken.
The Avocado Lime Cilantro sauce is perfect because it has the creaminess that I love from avocado.
There is that moment of sourness when the lime comes through. Of course, the cilantro does an amazing job bringing in the herbiness. The addition of garlic, honey, and a touch of white pepper makes this a well-rounded sauce. It is perfect not just for roasted veggies but also for salads and dipping crudites. It really helps that the Avocado Lime Cilantro sauce does really well in the fridge for about a week if stored in an air-tight container.
The process of making the Avocado Lime Cilantro sauce is really one of the most stress free ones ever. I literally just place all the ingredients in a blender cup and pulse until it is smooth. Every so often, the sauce comes out thicker than I like so I add in a tablespoon or two of water to loosen it up. I like my sauce to be pouring consistency most times so that I can dress my vegetables easily. When I am using it as a dip, I might just keep the sauce on the thicker side.
It was the best feeling ever to get out of the kitchen in less than 30 minutes to eat my dinner. In that time, I roasted to sets of vegetables and made the avocado lime cilantro sauce. Anyway, now that I am enamored with my air fryer, I am going to find ways to make roasted veggies and other foods way more interesting. Don’t say I didn’t warn you when you start getting a glut of air fryer posts. A girl has to eat and live so spending less time making food is a win-win.
Avocado Lime Cilantro Sauce
- 1 Medium Avocado Flesh
- 1/3 cup Olive Oil
- 1 bunch Cilantro Leaves
- 1 clove garlic
- 1/3 tsp salt
- 1/4 tsp white pepper
- 1 Lime Juiced
- 1 tbsp Honey
- Add all the ingredients into a blender and blend until smooth. If the sauce is a bit too thick, add in a tbsp of water at a time and blend until it is your desired consistency.
- This will keep in the fridge in an airtight container for about 5 days. Add in the pit of the avocado to help slow down oxidation.