Avocado Boats (2 Ways)
Easy Avocado Boats two ways! Fill with seasoned black beans and taco-inspired toppings, or crispy chickpeas and tahini sauce! A simple, flavorful plant-based meal.
Servings 8 (as a side, half as an entrée)
Ingredients
- 4 ripe avocados (halved // pits removed)
CHICKPEA TOPPING
- 1 15-ounce can chickpeas (rinsed, drained and patted dry)
- 3 Tbsp tandoori masala spice blend*
- 1/4 tsp sea salt
- 1 Tbsp avocado oil
- 1 batch tahini sauce (or green chutney)
- Lemon juice
- Fresh parsley (chopped)
- 6 baby tomatoes (diced)
- 1/4 medium red onion (diced)
OR
BLACK BEAN TOPPING
- 1 15-ounce can black beans (slightly drained // if unsalted, add 1/4 tsp sea salt per 1 can)
- 1/2 tsp each cumin, garlic powder and chili powder
- Lime juice
- Fresh cilantro (chopped)
- 1/4 medium red onion (chopped)
- 3-4 Tbsp salsa (or sub hot sauce)
- Tortilla chips (optional)
Instructions
- FOR CHICKPEAS: Heat a large skillet over medium heat. While it heats, add drained/dried chickpeas to a mixing bowl and toss with sea salt and masala spice blend.
- Once skillet is hot, add oil and chickpeas to pan and sauté, stirring frequently, until slightly crispy and browned - about 8-10 minutes. If browning too quickly, turn down heat.
- Once the chickpeas are browned and fragrant, remove from heat and set aside to cool. Taste and adjust seasonings as needed, adding more salt or masala spice as desired.
- Prepare desired sauce at this time (see recipes / instructions by following the links above).
- To serve, halve avocados and remove pits. You can either scoop out the avocado or leave it in the skin (removing it from the skin is a little more messy, but it does make it easier to eat).
- Top avocados with a generous squeeze of lemon juice, chickpeas, parsley, tomatoes, onion and desired sauce. Serve immediately - best when fresh.
- FOR BLACK BEANS: Add slightly drained black beans to a small saucepan and season with cumin, garlic powder and chili powder. If unsalted, add 1/4 tsp sea salt (amount as original recipe is written // if altering batch size, use 1/4 tsp per can of beans). Stir to combine.
- Cook over medium heat for 10 minutes, or until bubbly and warm.
- While beans are cooking, prepare any desired toppings.
- To serve, halve avocados and remove pits. You can either scoop out the avocado or leave it in the skin (removing it from the skin is a little more messy, but it does make it easier to eat).
- Top avocados with a generous squeeze of lime juice, black beans, cilantro, onion, and desired sauce (I went with salsa and hot sauce). Serve immediately as is or with tortilla chips - best when fresh.
- NOTE: Both styles of avocado boats are delicious on their own, but they would also go well atop a green salad.
Notes
*I bought my Tandoori Masala blend at Whole Foods and it was spot on and delicious! If you can't find it, make this DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
*Chickpea method and tahini sauce adapted from my Sweet Potato Chickpea Buddha Bowl.
*Nutrition information is a rough estimate calculated with beans and vegetables and without any sauce.
*Chickpea method and tahini sauce adapted from my Sweet Potato Chickpea Buddha Bowl.
*Nutrition information is a rough estimate calculated with beans and vegetables and without any sauce.
Nutrition (1 of 8 servings)
Serving: 1 (side servings) Calories: 267 Carbohydrates: 21.1 g Protein: 5 g Fat: 20 g Saturated Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 485 mg Fiber: 10.4 g Sugar: 3.4 g