I’m sure you’ve had or have at least seen Zucchini boat recipes all over the internet. Have you ever tried them? I actually love eating Zucchini stuffed in what’s known as a “boat.” When you use vegetables as a “boat” there is a unlimited number of recipe ideas you can create. Are you in the mood for Mexican boats? Try stuffing it with black beans, sweet corn and vegan Cheddar cheese with a taco sauce. How about Mediterranean boats? Stuff the zucchini with some fresh Tomatoes, Cucumbers, vegan Feta with some Olive Oil and Dried Oregano. It makes the recipe. That’s what cooking is all about, being creative, right?
How about the popular fruit that’s not really recognized as a fruit but gives us that amazing mashed green goodness? Avocados to make Avocado boats! Yes! They’re amazing, raw and so quick to make. Another go to meal for me lately since I’ve been following a raw vegan regimen. Try stuffing those bad boys with anything you want. My favorite is either a Pico mixture or my Parsley Tabbouleh and some Sriracha for an extra kick.
To Make the Pico
Chop and dice the Tomatoes, Cucumber and Red Onions.
Then, add the chopped vegetables to a medium sized bowl and add in the freshly squeezed Lime juice and fold in the Fresh Cilantro. Season with Sea Salt and Black Pepper to taste.
To Make the Parsley Tabbouleh
Prepare or use my Raw Vegan Fresh Parsley & Cashew Tabbouleh recipe that has been already prepared.
Assembling the Avocado Boats
Peel and slice 2 Avocados in half and remove the pits.
Assemble your 4 Avocado halves face up in a serving dish on top of your choice of fresh greens {Spinach or Arugula}.
Drizzle some Olive Oil over the sliced Avocados. Then season the Avocados by sprinkling the Ground Cumin, Sea Salt and Ground Black Pepper on top.
Next, top the Avocados with either your choice of Pico or Parsley Tabbouleh. Then drizzle the tops with Sriracha to finish it off. Serve and Enjoy.
| Prep Time | 15 minutes |
| Servings |
|
- ½ cup Fresh Spinach {or Arugula}
- 2 small Avocados peeled, pitted and halved
- 1 tablespoon Extra Virgin Olive Oil
- ⅛ teaspoon Ground Cumin
- Sea Salt to taste
- Ground Black Pepper to taste
- Sriracha
- 4 Plum Tomatoes diced
- 1 Cucumber diced
- ½ cup Red Onion diced
- 1 Lime freshly juiced
- 2 tablespoons Fresh Cilantro
- 1 Recipe Parsley Tabbouleh
Ingredients
For the Avocados
For the Pico
For the Parsley Tabbouleh
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|
- Chop and dice the tomatoes, cucumber and red onions.
- Then add the chopped vegetables to a medium sized bowl and add in the freshly squeezed lime juice and fold in the fresh cilantro. Season with sea salt and black pepper to taste.
- Prepare or use my Raw Vegan Fresh Parsley & Cashew Tabbouleh recipe that has been already prepared.
- Peel and slice 2 avocados in half and remove the pits.
- Assemble your 4 avocado halves face up in a serving dish on top of your choice of fresh greens {Spinach or Arugula}.
- Drizzle some olive oil over the sliced avocados. Then season the avocados by sprinkling the ground cumin, sea salt and ground black pepper on top.
- Top the avocados with either your choice of either the Pico or Parsley Tabbouleh. Then drizzle the tops with Sriracha to finish it off. Serve and Enjoy.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
