If you’re looking for a simple way to upgrade your salads and grain bowls, this grilled avocado is a game-changer.
Grilled Avocado: The Ultimate Vegan Ingredient You Need to Try
If you’ve never tried grilled avocado, you’re missing out on one of the simplest ways to elevate a healthy meal. Lightly charred on the outside and creamy inside, grilled avocado adds a smoky depth of flavour that works perfectly in Buddha bowls, salads, and grain dishes. Once grilled, avocado also becomes warm and creamy.
This grilled avocado Buddha bowl is a complete, balanced vegan meal packed with plant protein, fibre, healthy fats and fresh seasonal vegetables.
I only discovered grilled avocadoes a few months ago. Crispy on the outside and soft on the inside, they are simply delightful.
Creamy avocadoes are a perfect match for wild rice, fennel, tomatoes, and cannellini beans. A drizzle of lemon vinaigrette and some chopped almonds on top add a scrumptious finishing touch.
For this recipe, I grilled the avocado in a grill-pan but you can also fire up the BBQ. The quantities of this recipe double up easily to transform these avocado buddha bowls into a big salad to serve at a barbecue.
Buddha bowls are quick and easy lunch or dinner option. For a balanced meal, I like to mix grains, pulses, or beans with seasonal vegetables.
Why You’ll Love This Grilled Avocado Recipe
- Smoky, creamy grilled avocado flavour
- Fully vegan and gluten-free
- High in fibre and plant-based protein
- Quick and easy – ready in around 35 minutes
- Perfect for meal prep or healthy lunches
What is Grilled Avocado?
Grilled avocado is simply ripe avocado halves cooked on a hot grill pan or barbecue until lightly charred. The heat enhances its natural creaminess while adding a subtle smoky flavour and firmer texture.
It works especially well when paired with:
- Citrus dressings
- Whole grains like rice or quinoa
- Beans and legumes
- Fresh crunchy vegetables
Ingredients for Grilled Avocado Buddha Bowl
For the bowl:
- wild and brown rice mix
- cannellini beans
- mixed salad leaves
- fennel bulb
- cherry tomatoes
- avocado
- almonds
Lemon vinaigrette:
- Dijon mustard
- lemon juice
- extra virgin olive oil
- maple syrup
- garlic clove
- fresh parsley
- Salt and black pepper
How to Grill Avocado (Step-by-Step)
- Cut the avocado in half and remove the stone.
- Lightly brush the flesh with olive oil and season with salt and pepper.
- Heat a grill pan or BBQ to medium-high heat.
- Place the avocado halves cut-side down.
- Grill for 3–5 minutes until char marks appear.
- Remove and set aside.
TOP TIP: Don’t overcook the avocado – you want grill marks, not mush.
How to Make a Grilled Avocado Buddha Bowl
- Cook the rice according to packet instructions, then drain and set aside.
- Mix all vinaigrette ingredients in a bowl and adjust seasoning to taste.
- Prepare the vegetables: slice fennel, halve tomatoes, chop almonds.
- Rinse and drain cannellini beans.
- Assemble your Buddha bowls:
- Start with a base of rice and salad leaves
- Add beans, fennel, tomatoes
- Place grilled avocado halves on top
- Drizzle with lemon vinaigrette.
- Finish with chopped almonds and parsley.
Health Benefits of Grilled Avocado
Avocado is already nutrient-dense, but grilling enhances its versatility without reducing its benefits.
- Rich in healthy monounsaturated fats
- High in fibre for digestion
- Contains potassium and vitamin E
- Supports heart health
- Keeps you full for longer
Top Tips for Perfect Grilled Avocado
- Use ripe but firm avocados (not over-soft)
- Always brush with oil to prevent sticking
- Grill cut-side only for best texture
- Serve immediately for best flavour
I hope you enjoy this grilled avocado buddha bowl recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Grilled Avocado Buddha Bowl [vegan] [gluten free] © Annabelle Randles - The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2018/06/Grilled-Avocado-Buddha-Bowl-vegan-gluten-free-%C2%A9-Annabelle-Randles-The-Flexitarian-v8-300x300.jpg)
Grilled Avocado Buddha Bowl
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 100 g wild & brown rice
- 400 g can cannellini beans
- 2 handfuls of salad leaves
- 1 small fennel
- 1 handful of cherry tomatoes
- 1 ripe avocado
- 1 handful of almonds
LEMON VINAIGRETTE:
- 1 tsp Dijon mustard
- 2 Tbsp lemon juice
- 3-4 Tbsp extra virgin olive oil
- 2 tsp of maple syrup or sugar
- 1 garlic clove crushed
- 1 Tbsp chopped parsley leaves + extra for topping
- salt & pepper
Instructions
- Heat some water in a saucepan. When boiling, add rice and cook according to packet instructions for around 20mins. When done, drain, rinse and set aside.100 g wild & brown rice
- While the rice is cooking, make the vinaigrette by whisking together all the dressing ingredients. Check the seasoning and addmore maple syrup, salt and pepper as needed.1 tsp Dijon mustard, 2 Tbsp lemon juice, 3-4 Tbsp extra virgin olive oil, 2 tsp of maple syrup or sugar, 1 garlic clove
- Rinse and drain the cannellini beans. Set aside.400 g can cannellini beans
- Cut fennel bulb into thin slices. Cut tomatoes in half. Roughly chop the almonds.1 small fennel, 1 handful of cherry tomatoes, 1 handful of almonds
- Cut avocado in half. Remove pit and brush each avocado half with some olive oil. Season with salt and pepper.1 ripe avocado, salt & pepper
- Heat up BBQ or grill-pan to medium-high heat. Brush with oil. Place avocado halves face down for about 3-5 minutes (time will vary in function of heat) until grill marks appear.
- Sharing evenly, arrange salad leaves, cannellini beans, rice, fennel, tomatoes in two serving bowl. Add one avocado to each bowl.2 handfuls of salad leaves
- Top with some freshly chopped parsley and chopped almonds. Serve straight away with the dressing on the side.1 Tbsp chopped parsley leaves + extra for topping
Nutritional Information
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/grilled-avocado-buddha-bowl-vegan/
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