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Grilled Avocado Stuffed With Chickpeas and Tahini
Ingredients
1 can chickpeas (13 ounces), drained and rinsed
Pompeian grapeseed oil spray
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 large avocados
1/2 cup cucumber, diced
1/2 cup cherry tomatoes, cut into quarters
1-1/2 tablespoon fresh lemon juice, plus additional for serving
2 teaspoons tahini
Cilantro, for garnish
Directions Preheat your grill to medium/high heat. Place the rinsed chickpeas onto a paper towel and dry. Transfer to a small bowl. Spray the chickpeas generously with cooking oil spray and then toss with the smoked paprika and a few generous twists of salt and pepper. Place the chickpeas into the bottom of the grill basket into an even, flat layer. Place onto the grill and cook for 10 minutes. Then, spray the chickpeas again and stir. Cook for another 10 to 12 minutes until the chickpeas are lightly charred and crispy. Remove from heat and let cool.
Cut the avocados in half, removing the pit. Scoop out the center of the avocado so you have a large, deep hole. Spray the avocados with cooking spray, and sprinkle with salt and pepper. Place the avocados flesh-side down onto the grill for about 5 minutes until grill marks form.
While the avocados cook, mix the cucumber, tomatoes and lemon juice in a small bowl. Season with salt and pepper. Divide the cucumber mixture between each avocado half, making sure to really stuff it into the center. Top each half with a tablespoon of chickpeas and drizzle with half a tablespoon of tahini. Garnish with cilantro.
foodfaithfitness.com
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Grilled Little Gem Salads
Ingredients
2 tablespoons finely chopped shallot
1 tablespoon balsamic vinegar
1 tablespoon Spanish sherry vinegar
6 tablespoons olive oil, plus some for brushing the lettuce
6 little gem lettuce heads, sliced in half from stem to stern
3 ounces crumbled feta cheese
1/4 teaspoon crushed red pepper flakes
Directions In a small bowl combine the shallot and vinegars. Whisk in olive oil and season with salt and pepper to taste. Heat grill to medium, and lightly oil the grate. Brush the lettuce with a little olive oil and grill for one to two minutes on either side until lettuce is lightly charred. Plate lettuce cut-side up, drizzle with dressing, top with feta cheese and sprinkle with crushed red pepper flakes.
Image and recipe via somethingnewfordinner.com
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Grilled Chipotle Lime Cauliflower Steaks
Ingredients
2 large heads cauliflower
1/4 cup olive oil
2 limes, zested and juice
2 cloves garlic, finely grated
1 teaspoon honey or agave syrup
2 tablespoons paprika
1 tablespoon chipotle powder
1 teaspoon salt
1/4 cup finely chopped cilantro leaves
Lime wedges, to serve
Directions Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, and then cut the cauliflower into 3 to 4-inch thick "steaks." Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey or agave syrup. In a separate bowl, mix the lime zest, paprika, chipotle and salt.
Heat a gas or charcoal grill to high. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.
Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional five minutes or until done to your desired texture. Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.
Image and recipe via thekitchn.com
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Grilled Cilantro-Lime Sweet Potatoes
Ingredients
3 sweet potatoes
Kosher salt to taste
Freshly ground pepper to taste
2 teaspoons finely grated lime zest
Pinch of cayenne pepper
1/4 cup canola oil
1/4 cup chopped cilantro
Directions Place the potatoes in a large pot of boiling water and cook until fork tender. Let them cool, and then slice each potato into eighths lengthwise. Preheat the grill to medium heat. Mix salt, lime zest and cayenne pepper in a bowl. Brush the potatoes with oil and season with salt and pepper. Place the potatoes on the grill and cook on all sides until golden brown and cooked-through (about three to four minutes on each side). Transfer to a plate or platter and sprinkle with lime-salt mixture and chopped cilantro.
Image and recipe via boysahoy.com
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Grilled Three-Cheese Pimento Sweet Pepper Poppers
Ingredients
8 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 jar (4 ounces) pimentos, drained
1 tablespoon minced fresh basil
Salt and pepper to taste
10 mini sweet peppers, cored, seeded and sliced in half lengthwise
Directions Place cheeses, garlic, pimentos and basil in a large bowl. With an electric handheld mixer, beat on medium speed until smooth and creamy. Season with salt and pepper to taste. Fill halved sweet peppers with the filling. Grill poppers over medium-high heat on tin foil until peppers start to char and the filling is warm and melted, about five minutes.
Image and recipe via wholeandheavenlyoven.com
