Fajita Veggies and Guac

Jan 25, 2021

Veggies and Guac



½ onion, thinly sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 head cauliflower, chopped

1 container cremini mushrooms, chopped

2 tbsp avocado oil

½ tsp fresh garlic cloves, minced 

1 tsp chili powder

1 tsp paprika

½ tsp salt and pepper


1 ripe avocado

½ lime

¼ tsp salt

¼ tsp garlic salt

Fresh cilantro

¼ cup nonfat plain Greek yogurt


  1. Preheat oven to 425 degrees. 
  2. Thinly slice the onion and bell peppers. Chop the cauliflower and mushrooms into bite size pieces. Add the veggies to a large bowl, toss with oil and spices. 
  3. Line 2 baking sheets with parchment paper. Add the veggies in a single layer, roast for 15 minutes, rotate and roast for another 10 minutes until tender.
  4. While roasting, pit the avocados, scoop out the flesh into a bowl. Mash the avocado with a fork. Add all other ingredients to the bowl. 
  5. Add chicken, fish or flank steak for additional protein. Serve with tortillas or over a bed of lettuce. 

Nutritional info per serving: serves 4

Calories: 216

Protein: 7 g

Fat: 13 g

Carbs: 22 g

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