Avocado Super Bowl Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Pat the rinsed chickpeas very dry with paper towels, removing any loose skins for extra crispiness.

In a bowl, toss chickpeas with 2 tbs olive oil, smoked paprika, ground cumin, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Spread chickpeas in a single layer on the prepared baking sheet. Roast 25–30 minutes, shaking the pan or stirring every 8–10 minutes, until golden brown and crisp. Remove from oven and let cool slightly; they will crisp further as they cool.

In a small nonstick skillet over medium heat, add 1/2 tsp butter (or oil) and the pumpkin seeds. Toast, stirring frequently, 1–2 minutes until they begin to scent.

Add 1 tsp maple syrup and 1 tsp brown sugar, stirring constantly to coat seeds. Continue cooking 1–2 minutes until syrup bubbles and seeds are glossy and starting to caramelize.

Transfer seeds to a small piece of parchment to cool and separate. Sprinkle a pinch (1/8 tsp) salt while warm. Let cool completely; they will harden slightly.

If using fresh cauliflower, pulse florets in a food processor until rice-like. If using frozen, ensure thawed and well drained.

Heat a large nonstick skillet over medium heat with 1 tsp olive oil. Add cauliflower rice and sauté 4–6 minutes, stirring, until just tender and any excess moisture has evaporated. Season with a pinch of salt and a grind of black pepper. Remove from heat and let cool slightly.

In a small bowl or jar combine 3 tbs olive oil, 2 tbs fresh lime juice, 1 tsp apple cider vinegar, 1/2 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk or shake until emulsified. Taste and adjust seasoning or acidity (add a little more honey if too tart or more lime if you prefer brighter).

Divide the mixed baby greens (4 cups) between two large bowls (2 bowls for 2–3 servings) or four bowls for smaller portions.

Add cauliflower rice: portion about 1.5 cups of sautéed cauliflower rice into the center or a segment of each bowl.

Halve the avocados, remove pits, and score the flesh in a crosshatch pattern without piercing the skin. Scoop or press the avocado halves out of the skin into wedges or keep in shells for presentation. Arrange avocado on each bowl.

Top each bowl with a generous handful (about 1 cup total divided) of roasted crispy chickpeas.

Scatter candied pumpkin seeds over the bowls for crunch and a touch of sweetness.

Drizzle the lime vinaigrette evenly over each bowl (about half to three quarters of the vinaigrette; reserve any extra in the fridge up to 3 days).

Garnish with chopped cilantro, a pinch of crushed red pepper flakes if using, and a lime wedge on the side. Serve immediately so avocado stays fresh and chickpeas remain crispy.