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
â…“ 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.Â
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:Â
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.
Kiersten @ Oh My Veggies says
I know this is crazy, but I have never had an avocado. And my husband loves them! I would happily eat the filling out of the middle of these though. 🙂
Kristina Sloggett says
whaaaaat? that IS crazy! no desire to try one...? 🙂 this filling is good on it's own, definitely!
Kait @ ChickadeeSays says
This looks divine! I am with you on the "immediately think of several variations" bit! There were so many ways I thought to make my first recipe and I am so glad that you opted for something new! Also, I'm a sucker for goat cheese- can't wait to try this!
xx Kait
Kristina Sloggett says
right? I cannot wait to make more of these, baked avocado is my new favorite thing! (why did I wait so long??) 🙂 XO have a great week Kait!
Sayward says
I am sort of obsessed with "buffalo", and these look AMAZING.
Kristina Sloggett says
hi Sayward! <3 I was *just* thinking about you the other day, and now here you are! I hope you will be coming up to join us at Vida Vegan?
I cannot get enough of the buffalo sauce - huge cravings!
Sayward says
YES! Soooo excited for VVC. See you there! =D
Kristina Sloggett says
SQUEE!
Jared says
Stuffed, baked avocados? Kristina you've really outdone yourself! I've actually had a craving for all things buffalo sauce lately and will definitely be making these this week.
Kristina Sloggett says
I hope you enjoy them, Jared - I know I'll be making them again this week too - and I cannot get enough buffalo...
Meghan@CleanEatsFastFeets says
It's not just you. I love recipes where I get so excited; they are always the best. The colors in this dish are beautiful.
Kristina Sloggett says
I LOVE when I'm that excited about my lunch 😉
Lisa @ Greek Vegetarian says
I also made a Greek version of Kait's baked avocados and they came out great! The cooking of an avocado does amazing things to the flavour doesn't it? I love your version too, must try that!
Kristina Sloggett says
Lisa your avocados looked simply amazing - I love the flavors you used! yes, I cannot wait to do this again - a baked avocado is a wondeful thing!
Heather @ Better With Veggies says
haha - I like your way of not following directions, it looks AMAZING! I actually tried a stuffed avocado last week, but couldn't make it work. I like how you made room in yours, better than the tiny circle I carved in my version. 🙂
Kristina Sloggett says
I cannot wait to make these again - one of my favorite MMAZ to date! 🙂
Wendy says
You continue to inspire me! What's this buffalo sauce you keep referencing?
Kristina Sloggett says
thanks Wendy! it's a (mild) hot sauce, tangy flavor... the traditional flavor of chicken wings, but we all know I don't make those! 🙂
Jamie | Thrifty Veggie Mama says
Oh my gosh this looks so good! I will be thinking about this one too and must make it soon!
Kristina Sloggett says
oh, I hope you do, Jamie - you will love it!
Bianca- Vegan Crunk says
Wow! That is so original and awesome!! I'd never think to do that! And it's definitely not just you. When I have some awesome leftover for lunch, it's all I can think about until noon (I make myself wait, so I'm not starving by dinnertime...but it's hard!!!).
Kristina Sloggett says
good to know I'm not the only one 😉