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Grilled Avocado Bowl

Today I'm sharing how to grill an avocado! We're adding that grilled avocado to an incredible veggie bowl with an irresistible creamy cilantro sauce.
Course Dinner, Main Course, Vegetarian
Cuisine American
Keyword grilled avocado
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings (with extra sauce)
Calories 371kcal
Author Chelsea

Ingredients

Bowls

  • 2 (10 ounces EACH) riced cauliflower (Note 1) frozen or homemade
  • 1 large avocado sliced in half and pit removed
  • 1-2 tablespoons fresh lemon juice
  • olive oil
  • 3/4ths of 1 pint petite medley cherry tomatoes (I like the mix of red, orange, & yellow; about 12 tomatoes)
  • 2 ears fresh corn
  • Optional: fresh chopped cilantro
  • Fine sea salt and freshly cracked pepper

Cilantro/Jalapeno Sauce -- Note 2

  • 1/2 cup regular full-fat mayo
  • 1/2 cup sour cream (I use fat-free)
  • 1/2 cup fresh cilantro leaves including stems, firmly packed
  • 1 jalapeno coarsely chopped (remove seeds and ribs - Note 1)
  • 1 and 1/2 teaspoons minced garlic (reduce if sensitive to garlic)
  • 1 large and juicy lime (3 tablespoons juice + 1/2 teaspoon zest)
  • 3/4 teaspoon ground cumin

Instructions

  • SAUCE: Add the mayo, sour cream, firmly packed cilantro, coarsely chopped jalapeno (add 1/2 for less spicy/less flavor and the full jalapeno for more spice/more flavor), minced garlic, lime juice and zest, and cumin to the bowl of a food processor. Pulse until combined and smooth. Season to taste with salt and pepper (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper). Cover and refrigerate until everything else is ready. Sauce lasts a week in an airtight container in the fridge.
  • CAULIFLOWER RICE: Frozen - Drizzle a tablespoon of olive oil in a large nonstick skillet and add in the frozen (unthawed) cauliflower rice. Cook for a total of 5-8 minutes, stirring occasionally, or until crisp-tender. Season to taste with salt and pepper.
    Fresh - Wash and thoroughly dry cauliflower; remove all greens and core. If using a box grater, cut the cauliflower into large chunks and grate into "rice." For a food processor, cut cauliflower into small pieces and use the grater attachment to grate into "rice." Spread the riced cauliflower evenly on a large sheet pan. Sprinkle with 1/2 teaspoon salt (or to taste) and drizzle with 1 tablespoon olive oil. Add 1/2 teaspoon garlic powder if desired. Stir to combine. Bake in a 425 degree F oven for 10 minutes, stir and bake for 10-15 minutes or until toasted and crisp-tender.
  • GRILLED AVOCADO and CORN: Preheat the grill to medium-high heat, about 400 degrees F. Cut avocado in half brush on 1 tablespoon lemon juice. Rub sides together and let stand for 1 minute. Meanwhile, shuck and remove silk from corn. Rub oil all over the sides of the corn (about 1/2 teaspoons per ear) and lightly sprinkle with sea salt.
    Back to avocado: Drain any leftover lemon juice and add about 1/2 teaspoon oil per half. Place flesh side down on a prepared grill for 3-5 minutes with the grill closed. (Check at 3 mins for dark grill marks and tender flesh.) Place corn next to the avocado and with the grill closed, turn every 3-5 minutes (check at 3 mins) (flipping 4 times total) until corn is nicely charred and crisp-tender. Remove avocado and corn from grill. Allow to slightly cool.
  • ASSEMBLE: Place an even amount of cauliflower rice on two bowls/plates. Cut the corn off the cob and divide the corn between the two bowls. Halve (or quarter if large) cherry tomatoes and place next to the corn in even amounts per bowl. Add one half of grilled avocado to each bowl. Drizzle sauce generously over bowls. Enjoy immediately.

Notes

Note 1: If not using frozen cauliflower, use 20 ounces fresh cauliflower.
Note 2: the sauce makes more than you'll want for these bowls, but I like having lots to top meals/salads throughout the rest of the week. If you don't want extra, it halves well. For more recipes to use this sauce on, see the post.

Nutrition

Calories: 371kcal | Carbohydrates: 15g | Protein: 4g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 213mg | Potassium: 416mg | Fiber: 4g | Sugar: 5g | Vitamin A: 528IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg