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93% would make again

Keto Caprese Avocado Bowls

featured in Have These Keto Snacks Without Guilt

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.

Betsy Carter & Nicholas Torres
Tasty Team
Total Time

27 minutes

27 min

Prep Time

2 minutes

2 min

Cook Time

25 minutes

25 min

Total Time

27 minutes

27 min

Prep Time

2 minutes

2 min

Cook Time

25 minutes

25 min

Ingredients

for 2 servings

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

Estimated values based on one serving size.

Preparation

  1. 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. Make the bowls: Cut the avocados in half and carefully remove the pits. Brush the avocado halves with 1 teaspoon lemon juice.
  3. In a medium bowl, stir together the mozzarella, tomatoes, remaining 2 teaspoons lemon juice, and the olive oil.
  4. 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. Enjoy!

Ingredients

for 2 servings

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

Estimated values based on one serving size.

Preparation

  1. 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. Make the bowls: Cut the avocados in half and carefully remove the pits. Brush the avocado halves with 1 teaspoon lemon juice.
  3. In a medium bowl, stir together the mozzarella, tomatoes, remaining 2 teaspoons lemon juice, and the olive oil.
  4. 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. Enjoy!

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