From Minimalist Baker
Avocado Boats (2 Ways)
- Time
- 30 min
- Makes
- 8
- Ingredients
- 17
14 things you may not have.
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Ingredients
- 4 ripe avocados ((halved // pits removed))
- 1 15-ounce can chickpeas ((rinsed, drained and patted dry))
- 3 Tbsp tandoori masala spice blend*
- 1/4 tsp sea salt
- 1 Tbsp avocado oil
- 1 batch tahini sauce (or green chutney)
- Lemon juice
- Fresh parsley ((chopped))
- 6 baby tomatoes ((diced))
- 1/4 medium red onion ((diced))
- 1 15-ounce can black beans ((slightly drained // if unsalted, add 1/4 tsp sea salt per 1 can))
- 1/2 tsp each cumin, garlic powder and chili powder
- Lime juice
- Fresh cilantro ((chopped))
- 1/4 medium red onion ((chopped))
- 3-4 Tbsp salsa ((or sub hot sauce))
- Tortilla chips ((optional))
Nutrition · per serving
1 (side servings) per serving
- Calories
- 267 kcal
- Fat
- 20 g
- Fiber
- 10.4 g
- Sugar
- 3.4 g
- Sodium
- 485 mg
- Protein
- 5 g
- Carbohydrate
- 21.1 g
- Saturated fat
- 4.2 g
As published by Minimalist Baker.
The method
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