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
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)
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:
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