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Avocado NewsWest Pak Avocado Recipes

Three Super Avo Bowls for The Big Game

By January 26, 2022October 21st, 2022No Comments

This month, we’re featuring a trifecta of delicious game day recipes to consider for lunch or at half-time. Each paired with avocados, the recipes include a mediterranean-inspired, chipotle-style or sushi-grade poke bowl. We promise, they are healthier than the usual pizza and burgers while being just as simple and stress-free! Take a look, below:

The Ultimate Mediterranean Bowl

Featuring eggplant, roasted chickpeas, fresh basil, hummus and avocado! Offer your guests the option to top with feta cheese or top with a savory meat like ground beef for a heartier flavor.

Serving Size: 2

Grilled Eggplant Ingredients

  • 1 medium to large eggplant
  • ½ tsp garlic powder 
  • 2 Tbsp olive oil

 

Grilled Eggplant Instructions

  1. Cut the eggplant into ¾-inch thick slices. 
  2. Place in a single layer on a flat surface and sprinkle with salt. 
  3. Allow to sweat for half an hour, then pat dry.
  4. Flip slices over and repeat the process. 
  5. Cut slices into cubes, coat lightly with olive oil, and sprinkle with garlic powder. 
  6. Grill or roast until desired tenderness is achieved.

 

Roasted Chickpea Ingredients

  • 1 15 oz can garbanzo beans (chickpeas)
  • 1 Tbsp olive oil
  • 1 tsp red wine vinegar
  • 1 tsp lemon juice
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

 

Roasted Chickpea Instructions

  1. Preheat the oven to 425 degrees.
  2. Drain, rinse, and dry garbanzo beans. 
  3. Place in a single layer on a greased baking sheet.
  4. Roast for 10 minutes, turn beans with a spatula, and roast for another 10 minutes.
  5. Add the remaining chickpea ingredients to a bowl and whisk together. 
  6. Add the garbanzo beans while hot and toss to coat.
  7. Place beans back onto the baking sheet and roast for 10 more minutes. 
  8. Set aside.

 

Savory Meat Ingredients

  • 1/2 pound ground beef 
  • 1 Tbsp olive oil
  • 1 red bell pepper, diced
  • 2 tomatoes, chopped
  • 1 8 oz can tomato sauce
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • salt and pepper, to taste

 

Savory Meat Instructions

  1. Heat the oil in a medium pan, then saute the bell pepper, tomatoes, and garlic for 5 minutes. Set aside.
  2. Add the meat, oregano, salt, and pepper to a saute pan.
  3. Brown meat and then drain off the fat.
  4. Add the vegetables back to the pan plus the tomato sauce, and stir everything together. 
  5. Simmer for 5 minutes on low heat.

 

Ingredients

  • 1 avocado, sliced
  • 1 1.2 cups roasted chickpeas
  • 1/2 cup feta cheese, crumbled
  • ¼ cup fresh basil leaves, chopped
  • ½ cup hummus 

Instructions

  1. Add grilled eggplant, roasted chickpeas, and the meat mixture to shallow serving bowls.
  2. Top with avocado, hummus, feta, and basil leaves.
  3. Serve immediately.

Looking for a Keto-friendly version? Drop the chickpeas and hummus.

 

Chipotle Bowl

Serves 2

Chipotle Sauce Ingredients

  • ½ cup mayonnaise or sour cream
  • 1 Tbsp olive oil
  • 1.5 tsp lime juice 
  • ½ tsp chili powder
  • ¾ tsp smoked paprika
  • 1 canned chipotle pepper 
  • salt, to taste

Chipotle Sauce Instructions

  1. In a blender, place sauce ingredients and blend until smooth. 
  2. Taste to check seasoning and adjust accordingly.
  3. Set aside.

Ingredients

  • 1 boneless, skinless chicken breast
  • ½ cup cooked white or brown rice 
  • ½ cup cooked corn  
  • 1 cup kidney beans
  • 2 tomatoes, chopped
  • 2 avocados, chopped
  • ½ red onion, chopped

Instructions

  1. Using half of the chipotle sauce, coat chicken and grill until cooked through (165˚ internal temperature). 
  2. Add rice, corn, tomatoes, kidney beans, avocado, and onions to shallow serving bowls.
  3. Cut chicken into strips and add to the bowl.
  4. Drizzle with remaining chipotle sauce and serve immediately.

Looking for a Keto-friendly version? Drop the rice, corn, and beans but double up on everything else.

 

Poke Bowl

Serves 2

Ingredients

  • 1 large avocado, cubed
  • ½ lb sushi-grade salmon, cubed
  • ½ cucumber, thinly sliced
  • ⅔ cup seaweed salad
  • 3 cups cooked white or brown rice
  • 1/4 cup olive oil
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp sesame seeds
  • salt and pepper, to taste

Instructions

  1. Whisk the olive oil and rice wine vinegar together and set aside.
  2. Add cooked rice to the bottom of shallow serving bowls. 
  3. Top the rice with salmon, cucumber, avocado, and seaweed salad.
  4. Drizzle with dressing and sprinkle with sesame seeds.
  5. Serve immediately.

Looking for a Keto-friendly version? Drop the rice and double up on salmon.