Sesame Chicken Stuffed Avocados

Happy National Avocado Day! What better way to celebrate then with some Sesame Chicken Stuffed Avocados?! These are perfect for hot summer days, they don’t require a lot of cooking (just the chicken), and are so refreshing and delicious. Plus they’re incredibly easy to make!

Here’s what you’ll need to make them-

Dressing / Sauce

  • 2 cups plain unsweetened cashew milk yogurt (I used the forager brand)
  • 4-6 tbsp sriracha to taste
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 ½ tbsp agave nectar
  • Salt / white pepper to taste
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic

Other

  • 1 package vegan chicken (not breaded)
  • 3 tbsp olive oil
  • 3-4 stalks celery
  • 2 tbsp minced ginger
  • 1 tbsp minced garlic
  • ¼ cup green onion finely chopped
  • 3 tbsp chopped fresh cilantro
  • 1 medium shallot finely chopped
  • Salt / white pepper to taste
  • Half a lime juiced
  • 4 avocados
  • Black sesame seeds

And here’s how to make them!

  1. For the dressing / sauce, mix all of the ingredients together until well combined, then cover and place in the fridge.
  2. In a skillet over medium heat, add your olive oil and brown your chicken according to package instructions. Chop it up into small pieces, then transfer to a bowl and allow to cool just a bit.
  3. Chop up your celery, ginger, garlic, green onion, cilantro, and shallot- then add them to the bowl with your slightly cooled vegan chicken. Mix together and add just enough of your dressing for it to stick together and be creamy (you can adjust this to your liking). Add in your lime juice and mix again. Cover and place back in the fridge for about 10 minutes.
  4. Half your avocados and remove the seed. Scoop out a bit bigger of a hole then the one left from the seed so you can fill them with the chicken.
  5. Scoop in your chicken, sprinkle over some black sesame seeds and fresh cilantro leaves and serve with extra dressing on the side.

I told y’all it was super easy. I really hope y’all enjoy this recipe, it’s truly perfect for national avocado day… or really any day in general, let’s be honest. If you make this, make sure to tag me #plvntfood or @plvntfood on instagram so I can see & share! And as always, I love y’all from the bottom of my cold little heart.

Sesame Chicken Stuffed Avocados

These VEGAN Sesame Chicken Stuffed Avocados are the perfect easy summer meal!

Author PLVNTFOOD by Chef Brianna Gallo

Ingredients

Dressing / Sauce

  • 2 cups plain unsweetened cashew milk yogurt I used the forager brand
  • 4-6 tbsp sriracha to taste
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 ½ tbsp agave nectar
  • Salt / white pepper to taste
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic

Other

  • 1 package vegan chicken not breaded
  • 3 tbsp olive oil
  • 3-4 stalks celery
  • 2 tbsp minced ginger
  • 1 tbsp minced garlic
  • ¼ cup green onion finely chopped
  • 3 tbsp chopped fresh cilantro
  • 1 medium shallot finely chopped
  • Salt / white pepper to taste
  • Half a lime juiced
  • 4 avocados
  • Black sesame seeds

Instructions

  1. For the dressing / sauce, mix all of the ingredients together until well combined, then cover and place in the fridge.

  2. In a skillet over medium heat, add your olive oil and brown your chicken according to package instructions. Chop it up into small pieces, then transfer to a bowl and allow to cool just a bit.

  3. Chop up your celery, ginger, garlic, green onion, cilantro, and shallot- then add them to the bowl with your slightly cooled vegan chicken. Mix together and add just enough of your dressing for it to stick together and be creamy (you can adjust this to your liking). Add in your lime juice and mix again. Cover and place back in the fridge for about 10 minutes.

  4. Half your avocados and remove the seed. Scoop out a bit bigger of a hole then the one left from the seed so you can fill them with the chicken.

  5. Scoop in your chicken, sprinkle over some black sesame seeds and fresh cilantro leaves and serve with extra dressing on the side.

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