How do you prepare your avocados? Normally, I mash my avocados and then I top my whole wheat bread with them for breakfast. Sometimes I also prepare cashew-avocado pesto or I just add the plain avocado pieces to my salad. Hence, avocados belong to my absolute superfoods and I want to introduce you to a new great way of preparing them.

Just a few days ago I stumbled over one of my favorite food bloggers Heavenlynn Healthy‘ recipes’: Baked avocados with rice and chickpea Za’atar filling. Honestly, I have never thought of baking avocados. However, Lynn seemed so enthusiastic and the photos looked so mouthwatering, I had to try the avocados myself. Since I missed the ingredients for the avocado filling, I just created my own filling: Sweet potato quinoa with tomatoes and rocket salad.

I am sure you will also love this recipe because the baked avocados can be filled with everything you like. Just think about all the awesome veggie variations! Next time I want to fill them with peas and carrots. Maybe marinated tomatoes and feta cheese is also a great idea 😉

Baked avocado with quinoa

Baked avocado with quinoa and sweet potatoes

Baked avocados with rocket salad and veggies



Print Recipe
Serves: 2 Cooking Time: 30 minutes


  • Baked avocados:
  • 2 avocados
  • 1 sweet potato
  • 100g quinoa
  • A handful of cherry tomatoes
  • A handful of rocket salad
  • 2 tablespoons pine nuts
  • Salt
  • Pepper

  • White bean hummus:
  • 250g white beans (canned)
  • 1 scallion
  • 2 tablespoons olive oil
  • 1 tablespoons tahini
  • 1/2 juice of a lemon
  • Salt
  • Pepper



For the baked potatoes you first have to cook the quinoa as well as the sweet potato. It’s best to cut the sweet potato into small chunks, so it does not need to cook that long until it’s soft.


In the meantime you wash the tomatoes and the rocket salad. Cut the tomatoes into quarters. As soon as the quinoa and the sweet potato are cooked, you mix everything together with the tomatoes and the rocket salad in a big bowl. You cut the avocados in half and remove the stone. Personally, I prefer to have a lot of veggie filling, so I also removed some of the avocado flesh and mashed it together with the quinoa-veggie mix.


Finally, you season the quinoa salad with salt and pepper and fill it into the avocado halves. For the finishing touches, you can also top the quinoa salad with some pine nuts. Now you place the avocado halves on a baking tray and let them bake in the oven at 200°C for about 8-10 minutes.


Similar to the classic hummus recipe, you drain the canned white beans and add them to a blender along with all the other ingredients. Let it blend on medium or highest speed until it’s a creamy mixture. Now it’s perfect to be served on top or on the side of the warm avocado halves.

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