Did you know that you could stuff instead of mash an avocado with equally delicious results? Let me show you how in this recipe for Chickpea & Cauliflower Stuffed Avocados, featuring a batch of our Roasted Fiesta Chickpeas & Cauliflower.
(Written recipe below)
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Chickpea & Cauliflower Stuffed Avocados
Prep time: 15 minutes | Cook time: 5 minutes
Serves 4
Ingredients:
2 avocados, sliced in half and pitted
pinch of sea salt, plus more to taste
pinch freshly ground pepper, plus more to taste
1 ½ cups Roasted Fiesta Cauliflower & Chickpeas (see recipe below)
1 Tbsp tahini
juice of ½ lemon (or more, to taste)
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro
¼ cup chopped red onion
Directions:
1. Heat and season a grill or grill pan.
2. Brush the flesh of each avocado half with avocado oil and a pinch of salt and pepper.
3. Place the avocado halves on the grill, flesh side down. Cook for about 5 minutes, until grill marks are visible at the edges.
4. Meanwhile, in a mixing bowl, combine the Roasted Fiesta Cauliflower and Chickpeas, tahini, lemon juice, parsley, mint, cilantro and onion. Toss well to combine and season with salt and pepper to taste.
5. Spoon the cauliflower and chickpea mixture into the grilled avocado halves.
Roasted Fiesta Cauliflower & Chickpeas
Prep time: 10 minutes | Cook time: 30 minutes
Makes about 4 cups
Ingredients:
3 limes, juiced
1 Tbsp garlic powder
1 tsp salt
1 ½ tsp chili powder
2 tsp cumin
2 tsp smoked paprika
½ tsp oregano
1 Tbsp olive oil
1 15-oz can chickpeas, drained and rinsed
1 head cauliflower, broken into florets
Directions:
1. Preheat the oven to 350°F.
2. Combine the lime juice through the olive oil in a large mixing bowl. Stir well.
3. Add in the chickpeas and cauliflower, Stir well to coat everything evenly.
4. Place on a baking sheet lined with a silpat mat or parchment paper. Roast for 30 minutes, tossing everything halfway through the cooking time.
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