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.
Kate @ Veggie Desserts says
AMAZING! These sounds sooooooo good!
Arman @ thebigmansworld says
Someone needs to put you on a portobello mushroom ban. Well, at least until the price of them drop in Australia.
Love stuffing it in an avocado!
Deborah Davis says
I love avocados, but this is a new take on them for me. I can't wait to try your recipe. They will be a great party food as well. So cute!
Kristina Sloggett says
it would be great party food - so easy to assemble ahead and then just pop in the oven! enjoy!
Mushrooms Canada says
Mmm what an amazing recipe idea this is! I love each of these flavours and the idea of bringing them together excites me. Thanks for sharing!
-Shannon
Kristina Sloggett says
you are so welcome Shannon - enjoy!
Kim - Liv Life says
I love the flavors you have going on here!! Somehow I can see this on my Super Bowl table next year. But not before I have it for lunch, probably this week. Excellent!
Kristina Sloggett says
oh Kim, I wish I could have you over for lunch, I would make these for you! I hope you do have them, and YES - I think Super Bowl is a great time for these - so fun!
Linda says
What is buffalo sauce, where do you get it?
Kristina Sloggett says
hi Linda, buffalo sauce is a mildly spicy tangy sauce, traditionally the flavor of chicken wings? I find it in the condiment aisle of any major grocery store - it's very tasty!
Linda says
Thanks, Kristina!
Hannah @ CleanEatingVeggieGirl says
These look fantastic!! I LOVE chickpeas and buffalo sauce, and adding them in with avocado makes for an amazing combination. Thanks for sharing ;).
Kristina Sloggett says
thanks, Hannah - yes, the spicy flavor with the creamy cool avocado (well, warm baked, but still kinda "cool" you know?) is a great pairing.
Lora @cakeduchess says
fabulous and what I want for lunch. Early lunch it seems. So maybe brunch?:)
Kristina Sloggett says
lunch, brunch, late night snack - I'll eat this any time 😉
Eddie says
What the idea! Seems tasty & healthy.
Thanks for sharing.
Kristina Sloggett says
you are welcome, Eddie - we will enjoy these often!
Debbie @ Healthy Running Mom says
OMG- This looks awesome! What a brilliant idea.
Thank you.
I like to put an egg in my avacados, but this is so much better!
Kristina Sloggett says
oh, I bet the egg is good too! I have never baked an avocado before - this is SO good! enjoy!