Vegan Stuffed Avocado with Quinoa and Black Beans
Elevate your plant-based dining with this vibrant Vegan Stuffed Avocado with Quinoa and Black Beans recipe, a healthy and delicious fusion of textures and flavors that's perfect for quick lunches or elegant appetizers. Creamy avocados serve as edible bowls, filled to the brim with a nutrient-packed medley of fluffy quinoa, hearty black beans, and juicy cherry tomatoes, all seasoned with zesty lime juice, aromatic cumin, smoky paprika, and fresh cilantro. This easy-to-make dish comes together in just 30 minutes, offering a naturally gluten-free, protein-rich option that's as visually stunning as it is satisfying. Customize with a hint of jalapeño for a spicy kick and enjoy this wholesome delight as a refreshing summer meal or as a party-worthy vegan appetizer!
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Recipe Information
Ingredients
- 2 whole ripe avocados
- 1 cup quinoa
- 2 cups water
- 1 cup cooked black beans
- 1 cup cherry tomatoes
- 2 tablespoons fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.5 whole jalapeño (optional)
Instructions
Rinse the quinoa under cold water in a fine mesh sieve. Add the quinoa and 2 cups of water to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool slightly.
While the quinoa is cooking, prepare the filling ingredients. Halve the cherry tomatoes and finely chop the cilantro and jalapeño (if using).
In a large mixing bowl, combine the cooked quinoa, black beans, cherry tomatoes, cilantro, lime juice, olive oil, ground cumin, smoked paprika, sea salt, and black pepper. Mix gently to combine. Taste and adjust seasoning if needed.
Cut the avocados in half lengthwise and remove the pits. Scoop out a small amount of the flesh to create a slightly larger cavity for the filling. Set the scooped avocado flesh aside (you can dice it and mix it into the quinoa filling if desired).
Fill each avocado half with the quinoa and black bean mixture, pressing gently to pack the filling in.
Serve immediately as a light meal or appetizer. For extra garnish, sprinkle with additional cilantro or a squeeze of lime juice.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 6.8 g | ||
| Protein | 47.1 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2692 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
