Creamy Veggie-Stuffed Avocado Boats with Smoky Paprika Drizzle

Allergens

Nuts (potential cross-contamination with seed oils)

Ingredients

• 2 large ripe avocados, halved and pitted
• 1 cup cooked chickpeas, mashed
• 1/2 cup corn kernels, fresh or frozen
• 1 small tomato, finely diced
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste
• 2 tbsp extra
• virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder

Instructions

1. In a medium bowl, mix together mashed chickpeas, corn kernels, diced tomato, chopped red onion, and chopped cilantro. Season with salt and pepper to taste.
2. Scoop the chickpea mixture into each avocado half, filling them generously.
3. In a small bowl, whisk together lime juice, extra virgin olive oil, smoked paprika, ground cumin, and garlic powder until well combined. Season with salt and pepper to taste.
4. Drizzle the smoky paprika sauce over each avocado half, ensuring an even distribution of flavor.
5. Serve immediately and enjoy!

Chef’s Insight

To maximize the freshness of the avocado, prepare only as many boats as needed and store any leftover halves separately.

Notes

Feel free to add other veggies, such as bell peppers or cucumber, for extra texture and flavor.