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 them into a complete meal. I’m absolutely smitten with this buttery green fruit (yes fruit!). Avocados are beautiful, nutrient-rich, loaded with healthy fats, and wonderfully versatile. 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 influenced by Mexican cuisine with spicy black beans, taco-inspired toppings, and salsa or hot sauce. Serve this version with tortilla chips for 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)EasyFlavorfulRelatively heat-free (and summer-friendly!)FillingNutrient-richPlant-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!
