Buffalo Chickpea Bella Baked Avocado - chickpeas and portobello mushrooms get a spicy kick to pair with the tangy goat cheese and creamy baked avocado - this will be your new favorite!
You know when you make something you like so much, you cannot wait to make it again? You immediately think of several variations of ingredients that you cannot wait to try? You bring the leftovers for lunch, and spend the morning thinking about it, until you just break down and eat lunch at 10:45 am?
No? Just me?
Mmm. Well, I am still thinking about this one.
Smooth and creamy avocado with a hearty spicy filling and a contrast of tangy goat cheese dotted throughout. Divine. Jason loved these too!
As soon as I finished my avocado and baby corn salsa last week, I thought of stuffed avocados, wishing I had made those instead.
Since making these, I have been thinking about stuffing avocados with all the things. Soon I will share these with you.
Until then, buffalo chickpea-bella baked avocados:
Buffalo Chickpea Bella Baked Avocado
dairy, egg, soy, and gluten free, vegan
yield: four stuffed avocado halves
INGREDIENTS:
1-2 tablespoons coconut oil
2 small shallots, peeled and minced
5-6 baby portobello mushrooms, quartered/sliced
1 cup chickpeas, rinsed and peeled
⅓ cup buffalo sauce
2 large avocados
sea salt and pepper
3-4 tablespoons goat cheese (vegan goat cheese recipe)
INSTRUCTIONS:
In sauté pan over medium heat, combine shallots and mushrooms with coconut oil, sauté until softened. Add chickpeas and buffalo sauce, combine completely. Cook several minutes, stirring frequently until chickpeas are warmed through.
Slice avocados lengthwise and remove pit. Salt and pepper the avocado halves. To create a larger space for filling, spoon out the avocado around the space left by the pit, enjoy as a snack as you prep and fill the avocados. Spoon the buffalo chickpea filling into the avocados, filling them full. Place on baking sheet, spoon small pieces of goat cheese around top of filling.
Bake at 350 for 12-15 minutes. Serve immediately.
Yep. Making this again very soon.
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days - sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.
printable Buffalo Chickpea Bella Baked Avocado recipe:
dairy, egg, soy, and gluten free, vegan
[b]Buffalo Chickpea Bella Baked Avocado[/b]
Ingredients
Instructions
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Sarena (The Non-Dairy Queen) says
Oh my gosh, I do that with my leftovers! I dream about them until I have to give in...you know this mostly means kabocha ;), but I do it with other stuff too! I need to get in on MMAZ! I know, next week is blueberries and I LOVE blueberries!
Kristina Sloggett says
DO it, I'd love to see you join us Sarena! is there a day or time I could remind you? 😉
Eileen says
These are really interesting! I've never cooked avocado--somehow I have a hard time keeping from just stuffing it into my mouth straight from the skin. So I think the fact that I'd get to eat the scooped-out bits here would work extremely well! 🙂
Kristina Sloggett says
see? you get the best of both, you can snack on some while you wait for these to bake (and really, not long at all!). baking the avocado makes it so incredibly wonderful, really - I hope you try!
mbgreenleaf says
These are officially on the menu for this weekend!
Kristina Sloggett says
so, did you make them, and did you LOVE them? 🙂
Laura @ Sprint 2 the Table says
I thought the cheese was marshmallow at first glance... which I would also try. LOL! These look amazing. It's on my list as soon as I eat normally again.
Kristina Sloggett says
I was wondering if someone would think that, it looked like marshmallows to me also!
jobo says
I NEED stuffed avocados in my life!! yummmmm looks so good!
Kristina Sloggett says
yes you do!! 🙂
Ashley F. says
Wow. That is all.
Kristina Sloggett says
😀
Beth @ Tasty Yummies says
This looks amazing. I am obsessed with avocados and never thought to do this with them. In patiently waiting for our avocado tree to start producing then it's really ON. Thanks for sharing!
Kristina Sloggett says
aaahhh, LUCKY YOU with an avocado tree! I hope you bake a few of them... they are SO good!
Pixie says
Oooh this looks divine! I especially like the sound of the goats cheese! Yum x
Kristina Sloggett says
thanks! the goat cheese pairs well with the spicy buffalo, for sure.
Heather (Where's the Beach) says
I just want the filling please and thank you. Yummy combo!
Kristina Sloggett says
yep - you'd like this filling!
Gabby @ the veggie nook says
Wow this is UNREAL! I need to try this!
Kristina Sloggett says
thanks Gabby! 🙂 (I hope you do try - it's my new favorite thing!)