9 Healthy Avocado Recipes for Breakfast, Lunch, Dinner, and Even Dessert!

Preheat oven to 350 degrees F and line two mini muffin tins with paper baking liners.

In a food processor, add avocado and bananas and process until smooth, about 1 minute.  Add brown sugar, egg, and vanilla extract, blend for another 30 seconds.

In a large bowl, whisk together flour, oats, cocoa powder, baking powder, soda, and salt. Add wet ingredients to dry and mix until just combined. Fold in chocolate chunks.

Spoon one tablespoon of batter into each prepared muffin cup (should fill about ¾ the way full).

Bake for 8-9 minutes, until toothpick comes out clean.

Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

In a food processor, add avocado and process until smooth, about 1 minute. Add sugar, egg, egg yolk, and vanilla extract and blend until mixed, about 30 seconds.

In a separate bowl, whisk together all-purpose flour, whole-wheat flour, baking soda and salt. Fold wet ingredients into dry ones until just mixed. Fold in sunflower seeds, if using.

Scoop out 9 cookies using a ¼-cup cookie dough scooper and place on prepared baking sheet. Bake for 10-12 minutes until golden brown.

In a small bowl, whisk together lemon juice, rice vinegar, avocado oil, mirin, soy sauce, and chili garlic sauce. Add avocados and marinate for at least 15 minutes, to allow them to absorb flavors or for up to 1 day covered in the fridge.

Heat a gas grill or broiler to high or prepare a charcoal grill. Remove avocados from marinade and place flesh-side down on the grill. Cook for 3-4 minutes, until avocados look charred. Garnish with flaxseeds, if desired.

Boil dry sushi rice in 2 cups of water for 12-15 minutes, until water disappears. Stir in rice vinegar and cool to room temperature.

On a bamboo sushi mat (or plastic wrap), lay one sheet of nori. Scoop 1/2 cup cooled rice and spread it into a thin layer. (Pro tip: use wet hands to prevent your hands from sticking to the rice as you press it down.)

Carefully flip the nori sheet so the rice layer is facing down on the plastic wrap.

In an even line, lay 2 leaves of lettuce, 2 slices of avocado and 4-5 slices of cucumber. Gently roll the mat (or plastic wrap) and compress with your hands until an even sushi roll is formed.

With a sharp chef’s knife, cut each roll into 8 even rounds. Sprinkle with sesame seeds and wasabi, if using. Repeat steps 2-5 to make the 3 remaining rolls.

In a food processor, place avocados, garlic cloves, lemon juice, pesto, baby spinach, salt, and black pepper. Process until smooth, about 1 to 2 minutes.

Add prepared sauce to cooked pasta and serve immediately.

Place the avocado halves on a serving plate.

In a mixing bowl, combine the remaining ingredients and stir until well combined. Carefully scoop the mixture into the avocado halves and enjoy!

Blend all of the ingredients in a blender or food processor until smooth, about 1 minute. Scrape down the sides as needed. Add additional soy milk to reach your desired texture. Chill until served.

Slice each egg in half lengthwise. Discard yolks or reserve for another purpose.

Blend remaining ingredients in a food processor until smooth, or in a medium bowl, mash together with a fork.

Spoon avocado filling into holes in each egg white and refrigerate until serving time.

Preheat the oven or toaster oven to 425 degrees F. Thoroughly wash the sweet potato and pierce the skin all over with a fork. Bake in the preheated oven until a knife can be easily inserted into the center, about 30 to 35 minutes. Allow to cool until it is safe to handle, then slice it in half and cube the flesh. Divide it evenly between two serving dishes.

Divide avocado, black beans, onion, and pepitas evenly between the two dishes.

In a small bowl, combine avocado oil, lemon juice, cilantro, cumin, paprika, garlic powder, and salt. Whisk together until combined and drizzle over each salad.