Baked Avocado Stuffed with Feta and Seeds
Halved avocados filled with a savory mixture of feta cheese, oregano, and mixed seeds, then baked alongside cherry tomatoes and tenderstem broccoli. The avocados become tender while maintaining their shape, and the feta mixture develops a golden top. Perfect as a light lunch or dinner that's both satisfying and nutritious. The combination of creamy avocado, tangy feta, and crunchy seeds creates varied textures, while the roasted vegetables add natural sweetness to complement the rich stuffed avocados.
Ingredients
- 2 each avocado, halved, stones removed
- 1 clove garlic, minced
- 1 tsp oregano, dried
- 1 tbsp sunflower seeds, raw, whole pieces
- ¼ oz pumpkin seeds, organic
- 1 tsp lemon zest
- 7 oz tenderstem broccoliregular broccoli florets1:1none
cut into small pieces
- 5 oz cherry tomatoes
- 4 tbsp olive oil
- 2 tbsp parsley, fresh, chopped
- 1 tsp zaatar Lebanese blenddried thyme1:1none
simpler herb flavor
- 3 oz feta cheese
Instructions
- 1
Preheat oven to 350°F/356F
- 2
Halve avocados and remove stones
- 3
Scoop out some flesh to create larger cavities, reserving flesh
- 4
Mix reserved avocado flesh with minced garlic, mixed seeds, oregano, and feta cheese
- 5
Season mixture with salt and pepper
- 6
Arrange broccoli tips on baking tray and drizzle with 2 tablespoons olive oil and salt
- 7
Place avocado halves on tray and scatter cherry tomatoes around
- 8
Fill avocado cavities equally with feta mixture
- 9
Drizzle everything with remaining olive oil
- 10
Bake for 20-25 minutes until tomato skins split and release juices
- 11
Sprinkle with chopped parsley and squeeze of lemon juice before serving
Tips
Use a spoon or ice cream scoop to create even cavities in the avocado halves for better presentation and filling distribution.
Check that tomato skins have split and released juices as your visual cue for doneness rather than relying solely on timing.
This dish can be served hot or cold, making it versatile for different occasions and weather.
Good to Know
Refrigerate for up to 2 days. The avocado may brown slightly but remains safe to eat.
Can prepare the feta mixture up to 1 day ahead. Assemble and bake just before serving.
Serve immediately while warm, or allow to cool and serve at room temperature.
Common Mistakes
Don't over-scoop the avocado flesh or the shells may collapse during baking.
Avoid overbaking as the avocado can become mushy and lose its shape.
Substitutions
cut into small pieces
FAQ
Can I make this without the broccoli and tomatoes?
Yes, you can bake just the stuffed avocados. Reduce baking time to 15-20 minutes and check for doneness when the feta mixture is lightly golden.
What if my avocados are too ripe?
Very ripe avocados may become too soft when baked. Choose avocados that are ripe but still firm to touch for best results.
How long will the leftovers keep?
Store covered in the refrigerator for up to 2 days. The avocado may darken slightly but is still safe and delicious to eat cold or reheated.