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.
Foto: Minimalist Baker — Minimalist Baker
Bahan-bahan
- 4 ripe avocados ((halved // pits removed))
- 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))
- 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))
Langkah-langkah
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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.
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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.
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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.
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Prepare desired sauce at this time (see recipes / instructions by following the links above).
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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).
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Top avocados with a generous squeeze of lemon juice, chickpeas, parsley, tomatoes, onion and desired sauce. Serve immediately - best when fresh.
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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.
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Cook over medium heat for 10 minutes, or until bubbly and warm.
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While beans are cooking, prepare any desired toppings.
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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).
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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.
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NOTE: Both styles of avocado boats are delicious on their own, but they would also go well atop a green salad.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (29% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| ripe avocados | 4 | - | - |
| -ounce can chickpeas | 1 | Rp 12.000/kg | Rp 1.200 |
| tandoori masala spice blend* | 3 tbsp | Rp 40.000/kg | Rp 1.800 |
| sea salt | 0.25 tsp | - | - |
| avocado oil | 1 tbsp | - | - |
| batch tahini sauce | 1 | - | - |
| Lemon juice | - | - | - |
| Fresh parsley | - | - | - |
| baby tomatoes | 6 | Rp 12.000/kg | Rp 7.200 |
| red onion | 0.25 medium | - | - |
| -ounce can black beans | 1 | Rp 12.000/kg | Rp 1.200 |
| each cumin | 0.5 tsp | Rp 70.000/kg | Rp 175 |
| Lime juice | - | - | - |
| Fresh cilantro | - | - | - |
| red onion | 0.25 medium | - | - |
| -4 Tbsp salsa | 3 | - | - |
| Tortilla chips | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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