Grilled Avocado Bowls
These grilled avocado bowls are packed with nutrients and make for the perfect summer plant-based meal.
By Karla Salinari | @thelatinahealthcoach
Grilled avocados are trending this season, and I’m here for it. I’ve created my own take – grilled avocado bowls stuffed with with a fresh and flavorful quinoa salad. These are the perfect side dish or quick lunch for the summer. And, thanks to Loisa Sazón and Adobo, have an extra hint of classic Latin sabor that you will love.
What makes this dish such a good power lunch? Avocados are high in healthy fat, which helps the body absorb important nutrients. When paired with superfoods like quinoa (which has 9 grams of plant protein per cup), and colorful veggies high in fiber and antioxidants, you’ve got a powerhouse of nutrition.
As a Latina Health Coach, I love to give my dishes a Latin twist by adding flavors that connect me to my culture, like Adobo and Sazón. I use Loisa’s spices made with clean, organic ingredients that I can trust.
I hope you enjoy this delicious plant-based meal as much as I do. I promise it'll keep you feeling satisfied and energized for hours!
Grilled Avocado Bowls
3 ripe but firm avocados
1 tbsp olive oil
- 1 cup cooked quinoa
- 1/4 cup red onion, chopped
- 1/4 cup red peppers, seeds removed and chopped
- 1/4 cup yellow peppers, seeds removed and chopped
- 1/4 cup cherry tomatoes, chopped
1/2 tsp Loisa Adobo* (can substitute with Loisa Salt-Free Adobo)
1/4 tbsp Loisa Sazón * (can substitute with Loisa Salt-Free Sazón)
1/2 tsp salt (more if needed)
- 1/4 cup chopped cilantro, more for garnish
Combine the cooked quinoa, lime zest, red onion, red peppers, yellow peppers, cherry tomatoes, Adobo, Sazón, salt, and chopped cilantro in a bowl and mix. Set aside.
Heat a grill to medium-high heat. Once the grill is pre-heated, slice the avocados in half, remove the pits, and drizzle each half with olive oil and lime juice.
Grill the avocado halves cut side down for 3 to 4 minutes or until char marks form.
Remove from the grill, place on a serving dish, and fill each avocado half with the quinoa salad. Serve with more cilantro (optional).
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