Vegetarian Stuffed Avocados…delicious!

The avocado is a true superfood, and if not, read all about its properties. It is a very good idea to include it often in our diet, since it provides a good dose of healthy fats with many benefits for the heart, skin, hair and nailsabundant fiber and almost 20 vitamins and minerals, including potassium, magnesium, folic acid and vitamins B6, E and C. In the kitchen, its advantages are no less: it is prepared quickly, It has a very creamy texture and allows you to prepare very varied recipes..

Here we will focus on the Stuffed avocado, a type of recipe for which avocados are ideal because of its shape and shell, but it is also delicious in salads, on classic avocado toasts and in endless original recipes.

How to make stuffed avocado recipes

The avocado is easy to fill, you just have to cut it in half, remove the bone and extract a good part of the pulp, which can be done comfortably with a spoon. Normally I recommend removing 3/4 parts of the pulp and leaving the rest.

Then it is filled again with the mixture that we have prepared. Many fillings are made with tuna, shrimp or salmon, but we have many others exquisite options of vegetarian fillings.

Stuffed avocados are a ideal recipe to prepare a quick meal or a light dinner. Here are four recipes the whole family will love.

4 vegetarian-friendly stuffed avocado recipes

These avocado recipes do not include tuna or shrimp, nor eggs, but they are especially nutritious and very original.

1. Avocados stuffed with quinoa and black bean salad

Preparation: 15 minutes – Cooking: 25 minutes

In this recipe for stuffed avocados, I suggest you grill the avocado. So it has a completely different texture, which is worth trying. We can serve half of each avocado as a starter or a whole avocado as a complete main dish.

Ingredients (4-8 people):

4 small ripe but firm avocados half a lemon half a tablespoon olive oil salt

For the filling:

half a cup (90 g) of quinoa 1 cup of water 300 g of plum cherry tomatoes 400 g of cooked black beans 200 g of canned corn 4 canned red peppers 1 spring onion 1 bunch of fresh cilantro

For the vinaigrette:

6 tablespoons extra virgin olive oil 3 tablespoons lemon juice 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon saluna pinch cayenne 1/2 drops stevia or 1/2 teaspoon maple syrup

Preparation:

Prepare the quinoa. In a pot, combine half a cup of quinoa with 1 cup of water and a pinch of salt. Bring to a boil, cover, reduce heat, and cook until the water evaporates, about 15 minutes. Let it cool.Cut cherry tomatoes in half. He chops the spring onion and cilantro. Drain the beans and corn. Cut the pepper into strips.In a bowl, Mix the cooked quinoa with the tomatoes, beans, corn, spring onion and cilantro.in another small bowlMix all the vinaigrette ingredients. Combine with the salad and mix well.cut the avocados in half and remove the bone but leave the skin. Spread the avocados with the lemon juice, the oil and sprinkle with a little salt.Heat a grill pan and cook the avocados about 3 minutes, until they have the barbecue marks.stuff the avocados with the salad and serve.

2. Avocados stuffed with creamy chickpea salad

Preparation: 10 minutes

A simple recipe, ready in 10 minutes, ideal for moments of rush.

Ingredients (4 people):

2 large avocados4 hearts400 g chickpeashalf a spring onion1 clove of garlic juice from half a lemon1 teaspoon of salt1 teaspoon of Dijon mustard1 tablespoon of nutritional yeast2 tablespoons of capers

Preparation:

wash the buds and cut them into strips.Drain the chickpeas well. Peel and chop the garlic and spring onion. She puts the chickpeas in a bowl and mashes with the help of a fork. Add the salt, black pepper, mustard, garlic, spring onion, lemon juice and mix well.Cut the avocados in half and remove the bone. With the help of a tablespoon, remove 3/4 of the avocado pulp and leave the rest. Add the avocado pulp to the bowl along with the chickpeas. Add nutritional yeast and mash well with a fork until you get a salad. Add the capers and mix well. Try the taste.fill the avocados with the salad. Divide the hearts among 4 plates, put the stuffed avocado on top and serve.

3. Avocados stuffed with tempeh, mango and tahini sauce

Preparation: 15 minutes – Cooking: 10 minutes

An exotically inspired stuffed avocado recipe, perfect for a special dinner.

Ingredients (4 people):

4 small avocados half a teaspoon of lemon juice salt

For the filling:

250 g of tempeh 1 tablespoon of extra virgin olive oil 1 clove of garlic 1 teaspoon of cumin 2 tablespoons of soy sauce 1 tablespoon of rice vinegar 1 tablespoon of water 1 mango 1/4 of red cabbage 4 tablespoons of fresh cilantro the green part of two spring onions

For the tahini sauce:

4 tablespoons of tahini 2 tablespoons of lemon juice 2 tablespoons of soy sauce 2 teaspoons of maple syrup or a couple of drops of stevia 1 clove of garlic 1 cm of ginger a pinch of cayenne 4 tablespoons of water

Preparation:

To make the tempeh, start by grating the tempeh on a grater on the largest part or cut into small 0.5 cm dice with the help of a knife. Peel and mince the garlic. Heat the oil in a skillet, add the garlic and cook for a couple of seconds. Add the tempeh and cook until golden brown, about 5 minutes. Add the spices and cook for another 5 minutes. If necessary, add a tablespoon of water so that it does not stick. Guard.Prepare the vegetable. Cut the red cabbage in juliana. Dice the mango. Remove the stem from the coriander and save a couple of leaves for presentation. Chop the green part of the spring onion. In a bowl mix all the vegetables.Prepare the sauce. Peel the garlic and ginger. Blend all the ingredients until you get a smooth sauce. Add more water according to the consistency needed.Add the tempeh to the vegetables and mix.cut the avocados in half, sprinkle with salt and brush with a little lemon juice. Fill with the vegetables and tempeh and serve with the tahini sauce on top and a couple of coriander leaves.

4. Avocado Bruschetta

Preparation: 10 minutes

Bruschetta is a typical Italian starter, made with crunchy toasts with a tomato salad. try this low carb version, which uses avocados instead of bread. It is ideal for a light summer dinner.

Ingredients (4 people):

2 ripe avocados2 very ripe tomatoeshalf a red onion1 clove of garlic1 handful of basil2 tablespoons of olive oil2 tablespoons of Modena vinegarblack peppersalt2 tablespoons of Parmesan (can be vegan)

Preparation:

Cut the diced tomatoes.Peel the onion. Peel and chop the garlic. Save 4 basil leaves and chop the rest.In a bowl, Combine the tomatoes with the onion, garlic, basil. Season with salt and pepper, add the oil and vinegar and mix well.cut the avocados in half and remove the bone.fill with the salad, decorate with the basil and Parmesan and serve.