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Plate of our Mediterranean-inspired Avocado Boats for a healthy vegan dinner recipe
5 from 8 votes

Avocado Boats (2 Ways)

Easy Avocado Boats 2 ways! Fill with seasoned black beans and taco-inspired toppings, or crispy chickpeas and tahini sauce! A simple, flavorful plant-based meal.
Author: Minimalist Baker
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 (as a side, half as an entrée)
Category: Entree
Cuisine: Gluten-Free, Mediterranean, Mexican, Vegan

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

  1. 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.
  2. 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.
  3. 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.
  4. Prepare desired sauce at this time (see recipes / instructions by following the links above).
  5. 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).
  6. Top avocados with a generous squeeze of lemon juice, chickpeas, parsley, tomatoes, onion and desired sauce. Serve immediately - best when fresh.
  7. 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.
  8. Cook over medium heat for 10 minutes, or until bubbly and warm.
  9. While beans are cooking, prepare any desired toppings.
  10. 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).
  11. 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.
  12. 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.

Nutrition Per Serving (1 of 8 (side servings))