4 Perfect Super Bowl Recipes Featuring Avocados

It’s imperative that the food is good or better than the game.
4 Perfect Super Bowl Recipes Featuring Avocados

Super Bowl weekend is here! Whether you are heading over to a friends house or hosting your own Super Bowl party, it’s imperative that the food is good or better than the game. One of the most popular foods consumed around Super Bowl is the avocado, and we’ve compiled a list of must-try Super Bowl recipes featuring avocados.

Asian-Style Avocado Croquettes

Recipe : Laurent Godbout, chef at Chez l’Épicier


1 ripe Avocado from Mexico, cubed
1 tablespoon olive oil
1 teaspoon sesame seeds
1 tablespoon crushed cashews
¼ garlic clove, grated
1 tablespoon teriyaki sauce
1 pinch chili powder
1 teaspoon marinated ginger
½ cup flour
2 eggs beaten in ¼ cup of water
½ cup breadcrumbs
Sufficient amount of cooking oil

Lime & Soy Sauce Mayonnaise

¼ cup mayonnaise
1 teaspoon soy sauce
1 tablespoon lime juice
½ teaspoon lime zest
¼ teaspoon smoked paprika


1. In a mixing bowl, blend the avocado with the oil, sesame seeds, cashews, garlic, chili powder, ginger and teriyaki sauce. Shape the mixture into balls and place in the freezer for 30 minutes.

2. After 30 minutes, roll the avocado balls in the flour, then in the beaten eggs and finally in the breadcrumbs. Return to the freezer for 30 minutes or until ready to serve.

3. Preheat the oven to 300?F.

4. Remove the croquettes from the freezer. Heat the oil to 350?F and deep fry the avocado croquettes for 3 minutes. Place in the oven at 300?F for 5 minutes. Season with salt and serve with the lime & soy sauce mayonnaise.

5. Lime & Soy Sauce Mayonnaise: Blend all of the ingredients and spoon into a small serving dish.

CHEF’S TIP: These avocado croquettes can be prepared and cooked days ahead and frozen. Simply reheat them in a 300?F oven for 5 minutes before serving.

Avocado, Roasted Squash and Black Bean Tacos

Serves 4


1 butternut squash, approx. 1.3 kg/2.9 lb
2 tbsp olive oil
¼ tsp salt
Fresh ground pepper
2 tsp sumac (or paprika)
½ tbsp olive oil
1 garlic clove, finely minced
1 can (540 ml) black beans, rinsed and drained
1 tsp ground cumin
½ tsp chili powder
8 to 10 corn tortillas
1 avocado from Mexico, diced
½ cup feta cheese, crumbled
Fresh cilantro, hot sauce and lime quarters, to serve


1. Preheat the oven to 425°F. Peel the squash and cut it in two. Remove the seeds and stringy fibres, and dice the squash.

2. Arrange the squash pieces on a baking sheet lined with parchment paper. Drizzle with olive oil, add salt and pepper, and sprinkle with sumac or paprika. Roast for 25 minutes.

3. In a small saucepan, sauté ½ tbsp olive oil and the minced garlic over low to medium heat. Add the black beans, ground cumin, chili powder, salt and ¼ cup of water. Bring to a boil. Cover and reduce heat to low. Simmer for approximately 5 minutes or until the beans are well heated and soft (but not dry).

4. In a hot pan, heat the tortillas for a few minutes, or microwave them for 20 seconds. Cover with a clean cloth to prevent them from drying out.

5. Top the tortillas with roasted squash, black beans, avocado and feta. Serve with fresh cilantro, hot sauce and lime quarters. 

Individual 7-Layer Dip


1 can refried beans
1/2 cup taco seasoning
3 cups medium ripe
Avocados from Mexico
2 cups fresh lime or lemon juice
1 tsp salt and ground pepper
1 cup non-fat plain Greek yogurt
1 cup chunky salsa
1 can of corn, drained
1/2 cup diced tomatoes
1 cup finely shredded cheddar cheese
1/2 cup green onions chopped
1/4 cup fresh cilantro
1 bag tortilla chips


1. Combine refried beans with taco seasoning and mix well. Add 1-2 tbs of water, as desired to combine bean mixture until smooth.

2. Remove avocados from the skin and mash with lime juice to reach desired texture.

3. To assemble: Add 2-3 tbs of the bean mixture to the bottom of each cup. Spread into an even layer using the back of a spoon. Add a spoonful of the corn, then avocado. Follow with a layer of a spoonful of Greek yogurt (or sour cream), then a spoonful of salsa. Sprinkle with a layer of cheese, then finish by layering tomatoes, olives, cilantro and green onions. Store in refrigerator and serve with tortilla chips.

Roasted Cauliflower with Avocado Sauce

Serves 4


1 large cauliflower, cut into florets
2 tbsp olive oil
¼ tsp salt
Fresh ground pepper
½ tsp crushed hot pepper flakes
1 garlic clove
1 small ripe Avocado from Mexico
1 roasted garlic clove
¼ cup plain yogurt
½ cup parsley leaves
½ tsp ground cumin
3 tbsp olive oil
Juice from ½ lemon (or from 1 lime)
½ tsp salt
Fresh ground pepper


1. Preheat the oven to 425 F

2. Arrange the cauliflower florets on a baking sheet lined with parchment paper. Drizzle with olive oil, add salt and pepper, and sprinkle with the hot pepper flakes. Roast for 20 minutes, then remove the baking sheet from oven and add the garlic clove to roast it until it melts. Return the baking sheet to the oven for 10 minutes or until the cauliflower is tender and begins to grill. Remove from the oven, and set aside the garlic clove to use in the sauce.

3. Place the avocado in a bowl. Press the garlic clove, remove the flesh and add it to the bowl. Add the rest of the ingredients. Using an electric or hand mixer, reduce the mixture to a smooth sauce. Adjust the consistency as needed by adding water or more lemon juice.

4. Arrange the cauliflower on a large serving plate accompanied by the avocado sauce.