Avocado Boats (2 Ways) (2024)

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Any time you canturnyour fruit into a vehicle fordelicious toppings and call it a “boat,” mealtime instantlybecomes50% more fun.

It’s science.

After making these gorgeous papaya boats, I couldn’t let the fun stop there.

I’ve been an avocado fiend lately – as in I eat half of one almost every day! So I couldn’t resist the urge to turn theminto a complete meal.I’m absolutely smitten with this buttery green fruit (yes fruit!). Avocados arebeautiful, nutrient-rich, loaded with healthy fats, andwonderfullyversatile.

Let’s not only make them into guacamole or smash them on toast, friends! Let’s dream bigger.

This recipe has two options! The first is inspired by both Indian and Mediterranean cuisines with crispy, masala-spiced chickpeas and a maple-lemon tahini sauce.

The second is influencedby Mexican cuisine with spicy black beans, taco-inspired toppings, and salsa or hot sauce. Serve this version with tortilla chipsfor a hearty meal or side dish.

I think you guys are going to LOVE these boats, no matter which style you choose. They’re:

Quick (30 minutes)
Easy
Flavorful
Relatively heat-free (and summer-friendly!)
Filling
Nutrient-rich
Plant-based
& Absolutely delicious

If you give this recipe a try, let us know what you think! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers!

Avocado Boats (2 Ways)

Easy Avocado Boats two ways! Fill with seasoned black beans and taco-inspired toppings, or crispy chickpeas and tahini sauce! A simple, flavorful plant-based meal.

Author Minimalist Baker

Print SAVE

5 from 9 votes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 (as a side, half as an entrée)

Course Entrée

Cuisine Gluten-Free, Mediterranean, Mexican, Vegan

Ingredients

US Customary – Metric

4 ripe avocados (halved // pits removed)

CHICKPEA TOPPING

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)

OR

BLACK BEAN TOPPING

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)

Instructions

FOR CHICKPEAS: Heat a large skillet over medium heat. While it heats, add drained/dried chickpeas to a mixing bowl and toss with sea salt and masala spice blend.
Once skillet is hot, add oil and chickpeas to pan and sauté, stirring frequently, until slightly crispy and browned – about 8-10 minutes. If browning too quickly, turn down heat.
Once the chickpeas are browned and fragrant, remove from heat and set aside to cool. Taste and adjust seasonings as needed, adding more salt or masala spice as desired.
Prepare desired sauce at this time (see recipes / instructions by following the links above).
To serve, halve avocados and remove pits. You can either scoop out the avocado or leave it in the skin (removing it from the skin is a little more messy, but it does make it easier to eat).
Top avocados with a generous squeeze of lemon juice, chickpeas, parsley, tomatoes, onion and desired sauce. Serve immediately – best when fresh.
FOR BLACK BEANS: Add slightly drained black beans to a small saucepan and season with cumin, garlic powder and chili powder. If unsalted, add 1/4 tsp sea salt (amount as original recipe is written // if altering batch size, use 1/4 tsp per can of beans). Stir to combine.
Cook over medium heat for 10 minutes, or until bubbly and warm.
While beans are cooking, prepare any desired toppings.
To serve, halve avocados and remove pits. You can either scoop out the avocado or leave it in the skin (removing it from the skin is a little more messy, but it does make it easier to eat).
Top avocados with a generous squeeze of lime juice, black beans, cilantro, onion, and desired sauce (I went with salsa and hot sauce). Serve immediately as is or with tortilla chips – best when fresh.
NOTE: Both styles of avocado boats are delicious on their own, but they would also go well atop a green salad.

Notes

*I bought my Tandoori Masala blend at Whole Foods and it was spot on and delicious! If you can’t find it, make this DIY Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
*Chickpea method and tahini sauce adapted from my Sweet Potato Chickpea Buddha Bowl.
*Nutrition information is a rough estimate calculated with beans and vegetables andwithout any sauce.

Nutrition (1 of 8 servings)

Serving: 1 (side servings) Calories: 267 Carbohydrates: 21.1 g Protein: 5 g Fat: 20 g Saturated Fat: 4.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 485 mg Fiber: 10.4 g Sugar: 3.4 g

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Reader Interactions

Leave a Comment & Rating!

All commentsI made thisQuestions

Carolina says
April 2, 2020 at 12:05 pm
We love both ways to make them! My son with cp love the Mediterranean taste!
Thanks
Reply
- Dana @ Minimalist Baker says
  April 2, 2020 at 12:54 pm
  Wonderful! Thanks for sharing, Carolina!
  Reply
Yolande Willink says
April 8, 2019 at 9:02 am
HI is there any way I can archive the recipies I like and wanna make, on this site? Would be a great option. Best Yolande
Reply
- Support @ Minimalist Baker says
  April 9, 2019 at 11:56 am
  Hi Yolande, pinning photos on our site with pinterest is a good option for that! Hope that helps!
  Reply
Sumitra Nanjundan says
March 29, 2019 at 2:30 pm
I don’t even know how many times I’ve made this! Love it!
Sorry for not rating/reviewing sooner! Love it and have been preparing chickpeas in the same way for so many other dishes (or just eating them like that! YUM!)
Reply
Flit says
August 11, 2017 at 5:24 am
I love avocado boats and these look like a couple of yummy options! I usually grill the avocado halves cut side down with lemon and salt, then stuff them. Then I put them back on the grill to warm the other ingredients. So delicious!
Reply
Luke says
February 14, 2017 at 1:00 pm
I love your site Dana! I am just learning in the kitchen but you make things so easy. Thanks a lot for doing this.
Reply
Alejandra Burdiles says
August 13, 2016 at 8:13 pm
Well definitely skin must be removed if not is not well presented and for that purpose avocados must be just Ripe not too much and once you scoop out do a little cut to make it flat. Sprinkle lime juice to avoid darkness as well, you called them boats but the common name either in Peru or Chile is stuffed avocado or to say it right “Palta rellena” ( we called PALTA to the avocado in Peru and Chile only) is an staple in our gastronomy in Peru and could be stuffed either with tuna salad, chicken salad or cooked mixed veggies with mayo. As a chef
I use avocado a lot and it’s the best fruit you can ever enjoy. Thanks for your recipe because I love chickpeas or tomatoes as well
Alejandra Burdiles
Chef and Restaurateur
Reply
Berlyn Dinosaur says
April 10, 2016 at 2:33 pm
I had a mashed up avocado with no idea what to do with it, when I suddenly remembered how I’ve been wanting to try this recipe. I went the black bean route and added green and red peppers for more of a avocado scramble and it was delicious! Thanks for the simple yet always tasty recipes!
Reply
Sarah says
November 7, 2015 at 5:30 am
I made the black bean avocado boats, but I also added some diced mango and it was absolutely amazing!
Reply
Kathy says
October 23, 2015 at 1:19 pm
I think I’ll try the Mexican inspired recipe…only with chickpeas toasted with the Mexican spices instead of black beans. Yum!
Reply
Sarah says
September 7, 2015 at 2:56 pm
OMG!!! I have to make these, especially the black bean ones! My mouth is watering just looking at the pictures. Time to go to the store to get some avocados!
Reply
William says
September 4, 2015 at 8:13 am
Greetings from Geneva, Switzerland! We’ve prepared your Mediterranean Sweet Potato recipe twice in that last two weeks. Love it! Bravo!
Reply
Lisa says
See Also
Stuffed Pizza Casserole
August 14, 2015 at 4:30 pm
Absolutely delicious.
Reply
Lisa @ Healthy Nibbles & Bits says
August 7, 2015 at 9:41 pm
I still haven’t tried avocado boats yet, but oh man, these look SO tasty!! Need to action this over the weekend!
Reply
Bella B says
July 31, 2015 at 3:56 pm
Yum! The avocado with the chickpeas looks delicious!
Reply
Sarah @ Sarah Cooks the Books says
July 31, 2015 at 11:08 am
LOVE avocados (I’ve got a avocado recipe on my own blog today!)
I tried to roast chickpeas once, and they just turned into gross little singed nuggets, so maybe I’ll give them another shot for these.
Reply
Ale says
July 31, 2015 at 9:34 am
OMG!!! They look amazing!!!
Reply
Kristina says
July 31, 2015 at 7:59 am
This looks like a fun avocado party :) I absolutely love avocados and the idea of avo boats is fantastic–these look delicious!!
Reply
Dawn @ Florida Coastal Cooking & Wellness says
July 31, 2015 at 2:42 am
You’re so right. Boats definitely do = more fun! I’m so inspired now! What else can I turn into a boat? Cantaloupe? Cucumber? Zucchini? The options are endless! Love how super simple these are. I might try a za’atar version too!
Reply
Michele @ Two Raspberries says
July 30, 2015 at 8:48 pm
O-M-G I’ll eat avocado anythinggg! these look SO amazing definitely going to try these black bean ones soon! ;-)
Reply
Susan Pantle says
July 30, 2015 at 4:05 pm
I went right out and bought some avacados!! This looks so good!! Going for the black bean recipe!!
Reply
Cassie Tran says
July 30, 2015 at 4:02 pm
What a great idea! I’ve also heard of baking an egg inside an avocado. That looks good too!
Reply
Jillian at Yoga Pants Kitchen says
July 30, 2015 at 3:51 pm
So simple yet so fancy!! I don’t usually eat chickpeas but I may start with this recipe! :)
Jillian
Reply
Jen and Emily @ Layers of Happiness says
July 30, 2015 at 12:06 pm
Woah! These are beautiful and totally my new favorite way to make avocados.. I love it when you do two in one recipes because then that means both we too good to just choose one! Love! Pinned!
Reply
Gluten Free Babe says
July 30, 2015 at 11:23 am
I love this recipe. I’m actually hungry and I have avocados and a can of chickpeas and tikka masala spice blend. I’m going to make them now and post a photo for you! I don’t have tomatoes – but I do have cilantro and hot sauce :) I love this idea. It’s awesome!!!! Photos are amazing – as always :)
Reply
Eliza | Pen + Pan says
July 30, 2015 at 10:45 am
These avocado boats have set my imagination adrift.
Reply
Cristina @ I Say Nomato says
July 30, 2015 at 10:44 am
Sooo I’m going to have to try both! I’m also on an avocado kick lately, I somehow manage to put them into everything (even chocolate stuff!)
Reply
Cady | Wild Heart of Life says
July 30, 2015 at 9:47 am
I always scoop a dollop of smashed ago and another of hummus on my salads to make them creamy and wonderful. This spice blend is upping the game! I’ll be sure to give this a try.
Reply
Kathryn says
July 30, 2015 at 8:50 am
Lady, these are gorgeous! My guy is wild about avocados–he eats at least one a day. These little boats look just perfect for us! Can’t wait to set sail. ;)
Reply
Samantha says
July 30, 2015 at 8:49 am
Great idea with using the avocados as boats…I’ll definitely have to try that next time!
Reply
Sydney | Modern Granola says
July 30, 2015 at 8:38 am
Both versions sound so good, I have a hard time choosing which one I’ll try first! I’ve never actually eaten an avocado boat before, so I have a fun project now:) Thanks for the cool and refreshing recipes!
xx Sydney
Reply
Mary says
July 30, 2015 at 8:37 am
It looks so delicious !!
Reply
Lane | Modern Granola says
July 30, 2015 at 8:35 am
You are so right about boats! I totally flipped over your papaya boats, and this is really no different. What a fun, gorgeous, easy summer eatable! I’ve been eating so many avocados (probably because of their media hype, but I’ve also always loved them, especially in the summer), so this recipe sounds so good to me. Beautiful pics!
xx Lane
Reply
Hannah @ CleanEatingVeggieGirl says
July 30, 2015 at 8:18 am
Avocado boats are SO good!! I love putting tuna salad in mine!
Reply
Ana | Espresso My Kitchen says
July 30, 2015 at 7:26 am
This looks fantastic Dana! Love the combo of flavors you used in this. Can’t wait to try them out :)
Reply
Sarah | Well and Full says
July 30, 2015 at 7:24 am
From one avocado fiend to another, these avo boats look fantastic, Dana! The timing of this post is funny to me because just last night my boyfriend and I were eating plain avocados with a spoon, and commenting about how weird we are in general for doing so. However, after seeing this recipe, we will definitely be upping our avo game next time ;)
Reply
Ali @ Whisk and Repeat says
July 30, 2015 at 6:50 am
What a simple, yet brilliant recipe! I can’t wait to try the Mexican version.
Reply
Katrina @ Warm Vanilla Sugar says
July 30, 2015 at 6:39 am
I can’t decide which is better! I love both!
Reply
Therese says
July 30, 2015 at 6:33 am
This looks amazing! So happy I popped by :) Great job.
Reply
Synnøve says
July 30, 2015 at 6:00 am
I’m giving the chickpea one a go!
Reply
Tom ~ RYG says
July 30, 2015 at 5:48 am
Can I get a toot toot? I love these boats and my doctor is going to love these boats for me. Cholesterol STILL too high. But I know that avocados are super good for high cholesterol. My wife doesn’t want me to go on any drugs from the dr. Ok, I think she’s probably right. And I can’t be the only guy out there who eats dinner and feels like I’m starving 20 minutes later. Like how this is filling……honk, I see another boat going by.
Reply