Stuffed Avocados
Submitted by stormin
Vegan stuffed avocados loaded with crunchy cucumber, radishes, scallions, and soy sauce, topped with sesame meal, nutritional yeast, and sprouts. A fresh, no-cook lunch in 15 minutes.
YIELD
4 servingsPREP
15 minCOOK
0 minREADY
15 minThese stuffed avocados are a plant-powered lunch that comes together with zero cooking and maximum crunch. The avocado flesh gets scooped out, mashed with fresh garden veggies and soy sauce, then spooned right back into the shells.
Cucumber chunks and diced radishes bring a peppery, crisp bite. Scallions add a mild onion edge. And the finishing trio of sesame meal, nutritional yeast, and alfalfa sprouts on top gives you nutty, savory, earthy flavor in every forkful.
It’s the kind of clean, whole-food eating that actually tastes exciting.
Variations
- Spicy kick: Add a few dashes of hot sauce or a pinch of cayenne to the mashed avocado mixture.
- Extra protein: Top with hemp seeds or a handful of chickpeas for more staying power.
- Asian-inspired: Drizzle with a little toasted sesame oil and rice vinegar instead of soy sauce for a different flavor profile.
Ingredients
Directions
Cut the avocados in half; remove the pits and gently scoop out the insides, leaving the shell intact.
Mash the avocados; add the scallions, cucumber, radishes, and seasonings, and mix welll.
Fill the avocado shells withthe mixture.
Top with sesame meal, nutritional yeast, and sprouts.
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