Keto Caprese Avocado Bowls

Keto Caprese Avocado Bowls

4.7(210)

Avocados will be your new favorite edible bowls in this quick and easy keto lunch. Stuffed with creamy mozzarella pearls, sweet cherry tomatoes, and fresh basil, this refreshing flavor combo comes together in under 30 minutes. These gluten-free and vegetarian bowls are so easy to make, you’ll have this recipe memorized in no time.

Cook Time
25 minutes
Total Time
27 minutes
Yield
2 servings

Ingredients

Balsamic Reduction

  • 1 cup balsamic vinegar (240 mL)

Caprese Bowls

  • 2 large avocados
  • 3 teaspoons lemon juice, divided
  • ½ cup small mozzarella pearls (50 g)
  • ½ cup cherry tomato (100 g), halved
  • 2 tablespoons olive oil
  • ½ teaspoon flaky sea salt
  • 3 tablespoons fresh basil, thinly sliced

Nutrition Info

  • Calories 610
  • Fat 45g
  • Carbs 36g
  • Fiber 11g
  • Sugar 20g
  • Protein 13g

How to Make It

1. Step
Make the balsamic reduction: In a small pan, bring the balsamic vinegar to a boil over high heat. Reduce the heat to low and cook for 15–20 minutes, until the vinegar reduces and turns syrupy. Remove the pan from the heat and let the reduction cool completely. The reduction will keep in an airtight container in the refrigerator for up to 2 weeks.
2. Step
Make the bowls: Cut the avocados in half and carefully remove the pits. Brush the avocado halves with 1 teaspoon lemon juice.
3. Step
In a medium bowl, stir together the mozzarella, tomatoes, remaining 2 teaspoons lemon juice, and the olive oil.
4. Step
Fill each avocado half with the tomato and mozzarella filling. Top with the flaky salt and the basil and drizzle with the balsamic reduction.
5. Step
Enjoy!

Tags

VegetarianUnder 1 HourUnder 45 MinutesUnder 30 MinutesHigh-FiberHealthySidesLunchCutting BoardChef's KnifeMixing BowlSpatulaStove Top

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