buffalo chickpea-bella baked avocado

by Kristina Sloggett

in appetizers,Dinner,Gluten Free,Meatless Monday,recipes,Vegan

buffalo chickpea-bella baked avocado

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!

buffalo chickpea-bella baked avocado

This is the round two of avocado with Meatless Monday A to Z, and while I think as far as the rules go, I am doing it wrong*. But this idea is oh so right - Kait of Chickadee Says did this last week and I took inspiration from the avocado recipe she created.

*Last week we created recipes, this is the week we are supposed to make a recipe.

As soon as I finished my avocado and baby corn salsa last week, I thought of stuffed avocados, wishing I had made those instead. I then hoped someone would create a stuffed avocado so I could make it this week. Kait did! Then I took the inspiration and made my own thing. Again.

ah, well… I’ll get it.

Until then, buffalo chickpea-bella baked avocados:

buffalo-bella baked avocado

buffalo chickpea-bella baked avocado

inspired by pestoed mushroom stuffed baked avocado

dairy, egg, soy, and gluten free, vegan

yields four stuffed avocados

1-2 tablespoons coconut oil
2 small shallots, peeled and minced

5-6 baby portobello mushrooms, quartered/sliced
1 cup chickpeas, rinsed and peeled
1/3 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.

buffalo chickpea-bella baked avocado

Yep. Making this again very soon.

Visit Heather to see what people made with avocado this week:

MMAZ

 

{ 59 comments… read them below or add one }

1 Gabby @ the veggie nook April 8, 2013 at 5:08 am

Wow this is UNREAL! I need to try this!

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2 Kristina Sloggett April 14, 2013 at 10:43 pm

thanks Gabby! :) (I hope you do try – it’s my new favorite thing!)

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3 Heather (Where's the Beach) April 8, 2013 at 5:42 am

I just want the filling please and thank you. Yummy combo!

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4 Kristina Sloggett April 14, 2013 at 10:43 pm

yep – you’d like this filling!

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5 Pixie April 8, 2013 at 6:18 am

Oooh this looks divine! I especially like the sound of the goats cheese! Yum x

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6 Kristina Sloggett April 14, 2013 at 10:42 pm

thanks! the goat cheese pairs well with the spicy buffalo, for sure.

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7 Beth @ Tasty Yummies April 8, 2013 at 7:12 am

This looks amazing. I am obsessed with avocados and never thought to do this with them. In patiently waiting for our avocado tree to start producing then it’s really ON. Thanks for sharing!

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8 Kristina Sloggett April 14, 2013 at 10:41 pm

aaahhh, LUCKY YOU with an avocado tree! I hope you bake a few of them… they are SO good!

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9 Ashley F. April 8, 2013 at 7:50 am

Wow. That is all.

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10 Kristina Sloggett April 14, 2013 at 10:41 pm
11 jobo April 8, 2013 at 9:38 am

I NEED stuffed avocados in my life!! yummmmm looks so good!

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12 Kristina Sloggett April 14, 2013 at 10:40 pm

yes you do!! :)

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13 Laura @ Sprint 2 the Table April 8, 2013 at 9:41 am

I thought the cheese was marshmallow at first glance… which I would also try. LOL! These look amazing. It’s on my list as soon as I eat normally again.

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14 Kristina Sloggett April 14, 2013 at 10:40 pm

I was wondering if someone would think that, it looked like marshmallows to me also!

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15 mbgreenleaf April 8, 2013 at 11:09 am

These are officially on the menu for this weekend!

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16 Kristina Sloggett April 14, 2013 at 10:39 pm

so, did you make them, and did you LOVE them? :)

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17 Eileen April 8, 2013 at 11:53 am

These are really interesting! I’ve never cooked avocado–somehow I have a hard time keeping from just stuffing it into my mouth straight from the skin. So I think the fact that I’d get to eat the scooped-out bits here would work extremely well! :)

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18 Kristina Sloggett April 14, 2013 at 10:39 pm

see? you get the best of both, you can snack on some while you wait for these to bake (and really, not long at all!). baking the avocado makes it so incredibly wonderful, really – I hope you try!

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19 Sarena (The Non-Dairy Queen) April 8, 2013 at 2:23 pm

Oh my gosh, I do that with my leftovers! I dream about them until I have to give in…you know this mostly means kabocha ;), but I do it with other stuff too! I need to get in on MMAZ! I know, next week is blueberries and I LOVE blueberries!

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20 Kristina Sloggett April 14, 2013 at 10:37 pm

DO it, I’d love to see you join us Sarena! is there a day or time I could remind you? ;)

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21 Bianca- Vegan Crunk April 8, 2013 at 2:44 pm

Wow! That is so original and awesome!! I’d never think to do that! And it’s definitely not just you. When I have some awesome leftover for lunch, it’s all I can think about until noon (I make myself wait, so I’m not starving by dinnertime…but it’s hard!!!).

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22 Kristina Sloggett April 14, 2013 at 10:37 pm

good to know I’m not the only one ;)

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23 Jamie | Thrifty Veggie Mama April 8, 2013 at 2:53 pm

Oh my gosh this looks so good! I will be thinking about this one too and must make it soon!

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24 Kristina Sloggett April 14, 2013 at 10:36 pm

oh, I hope you do, Jamie – you will love it!

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25 Wendy April 8, 2013 at 3:37 pm

You continue to inspire me! What’s this buffalo sauce you keep referencing?

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26 Kristina Sloggett April 14, 2013 at 10:35 pm

thanks Wendy! it’s a (mild) hot sauce, tangy flavor… the traditional flavor of chicken wings, but we all know I don’t make those! :)

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27 Heather @ Better With Veggies April 8, 2013 at 4:08 pm

haha – I like your way of not following directions, it looks AMAZING! I actually tried a stuffed avocado last week, but couldn’t make it work. I like how you made room in yours, better than the tiny circle I carved in my version. :)

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28 Kristina Sloggett April 14, 2013 at 10:33 pm

I cannot wait to make these again – one of my favorite MMAZ to date! :)

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29 Lisa @ Greek Vegetarian April 8, 2013 at 5:26 pm

I also made a Greek version of Kait’s baked avocados and they came out great! The cooking of an avocado does amazing things to the flavour doesn’t it? I love your version too, must try that!

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30 Kristina Sloggett April 14, 2013 at 10:33 pm

Lisa your avocados looked simply amazing – I love the flavors you used! yes, I cannot wait to do this again – a baked avocado is a wondeful thing!

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31 Meghan@CleanEatsFastFeets April 8, 2013 at 5:47 pm

It’s not just you. I love recipes where I get so excited; they are always the best. The colors in this dish are beautiful.

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32 Kristina Sloggett April 14, 2013 at 10:28 pm

I LOVE when I’m that excited about my lunch ;)

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33 Jared April 8, 2013 at 6:34 pm

Stuffed, baked avocados? Kristina you’ve really outdone yourself! I’ve actually had a craving for all things buffalo sauce lately and will definitely be making these this week.

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34 Kristina Sloggett April 14, 2013 at 10:27 pm

I hope you enjoy them, Jared – I know I’ll be making them again this week too – and I cannot get enough buffalo…

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35 Sayward April 9, 2013 at 12:15 am

I am sort of obsessed with “buffalo”, and these look AMAZING.

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36 Kristina Sloggett April 14, 2013 at 10:19 pm

hi Sayward! <3 I was *just* thinking about you the other day, and now here you are! I hope you will be coming up to join us at Vida Vegan?

I cannot get enough of the buffalo sauce - huge cravings!

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37 Sayward April 16, 2013 at 3:18 pm

YES! Soooo excited for VVC. See you there! =D

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38 Kristina Sloggett April 18, 2013 at 1:03 pm

SQUEE!

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39 Kait @ ChickadeeSays April 9, 2013 at 7:51 am

This looks divine! I am with you on the “immediately think of several variations” bit! There were so many ways I thought to make my first recipe and I am so glad that you opted for something new! Also, I’m a sucker for goat cheese- can’t wait to try this!

xx Kait

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40 Kristina Sloggett April 14, 2013 at 10:17 pm

right? I cannot wait to make more of these, baked avocado is my new favorite thing! (why did I wait so long??) :) XO have a great week Kait!

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41 Kiersten @ Oh My Veggies April 9, 2013 at 10:06 am

I know this is crazy, but I have never had an avocado. And my husband loves them! I would happily eat the filling out of the middle of these though. :)

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42 Kristina Sloggett April 14, 2013 at 10:15 pm

whaaaaat? that IS crazy! no desire to try one…? :) this filling is good on it’s own, definitely!

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43 Debbie @ Healthy Running Mom April 9, 2013 at 11:47 am

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!

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44 Kristina Sloggett April 14, 2013 at 10:14 pm

oh, I bet the egg is good too! I have never baked an avocado before – this is SO good! enjoy!

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45 Eddie April 9, 2013 at 7:55 pm

What the idea! Seems tasty & healthy.
Thanks for sharing.

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46 Kristina Sloggett April 14, 2013 at 10:10 pm

you are welcome, Eddie – we will enjoy these often!

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47 Lora @cakeduchess April 11, 2013 at 7:29 am

fabulous and what I want for lunch. Early lunch it seems. So maybe brunch?:)

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48 Kristina Sloggett April 14, 2013 at 10:01 pm

lunch, brunch, late night snack – I’ll eat this any time ;)

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49 Hannah @ CleanEatingVeggieGirl April 12, 2013 at 11:11 am

These look fantastic!! I LOVE chickpeas and buffalo sauce, and adding them in with avocado makes for an amazing combination. Thanks for sharing ;).

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50 Kristina Sloggett April 14, 2013 at 9:43 pm

thanks, Hannah – yes, the spicy flavor with the creamy cool avocado (well, warm baked, but still kinda “cool” you know?) is a great pairing.

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51 Linda April 12, 2013 at 1:35 pm

What is buffalo sauce, where do you get it?

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52 Kristina Sloggett April 14, 2013 at 9:42 pm

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!

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53 Linda April 15, 2013 at 6:38 am

Thanks, Kristina!

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54 Kim - Liv Life April 17, 2013 at 11:55 am

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!

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55 Kristina Sloggett April 18, 2013 at 12:47 pm

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!

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56 Mushrooms Canada June 4, 2013 at 1:29 pm

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

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57 Kristina Sloggett June 16, 2013 at 10:17 pm

you are so welcome Shannon – enjoy!

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58 Deborah Davis September 10, 2013 at 3:18 pm

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!

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59 Kristina Sloggett September 11, 2013 at 12:12 pm

it would be great party food – so easy to assemble ahead and then just pop in the oven! enjoy!

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