Vegan Grilled and Stuffed Avocado!

Finally we have been granted with sunny skies and warm weather!  A perfect Memorial Day Weekend here in Chicago!

When it comes to cooking and in the warm spring/summer months, everyone thinks grill time!  Now when it comes to being vegan, I bet many people think that we are limited.  But slow your roll....there are many more things to just throw on some skewers!  Remember last year we made grilled pizza and grilled seitan bulgogi sandwiches,

This spring/summer, we are going to start off our vegan grilling with grilled stuffed avocados!  I love this because it is so flipping easy and a perfect, light meal on a hot day!  I filled it with a vegan creamy "texas caviar", but feel free to be creative if you wish!

Vegan Grilled and Stuffed Avocado

 

Ingredients (yields 3-4 servings)

3 avocados 

2 limes, cut in half

for the Creamy-Chipotle Texas Caviar:

1 c black beans, drained and rinsed

1 c corn, drained and rinced

1 large tomatoes, diced

1 handful cilantro, chopped

1/4 c red onion chopped 

1/2 jalapeno seeded and chopped

1 tbsp vegan sour cream

2 tsp chilis in adobo sauce

Heat grill (or your Breville/George Foreman).  Cut avocados lengthwise in half and carefully remove seed with spoon.  Set aside until grill is heated.

In a meantime, combine all the texas caviar ingredients, aside from the vegan sour cream and chilis in adobo.  In a separate bowl, combine the sour cream and chili sauce.  Mix until combined.  Add in seasonings if desired.  If you need more dressing, I actually added in a splash of apple cider vinegar and a splash of original almond milk.  Toss over the salad and place in refrigerator until avocados are completed.

Place the avocados and limes face down on grill and grill until there are nice char marks on them.  Once grilled, drizzle the charred lime on the avocado and fill each avocado with your tex mex caviar.  Enjoy!