Avocado Veggie Bake
No chips missing here in this new take on a snack favorite. A great way to enjoy extra veggies!
Nutrition Facts (per serving)
Values are per serving · Serving Size: 3/4 cup
197
Calories
10g
Protein
19g
Carbs
10g
Fat
7g
Fiber
4g
Sugar
286mg
Sodium
Saturated Fat 3 g · Cholesterol 11 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
olive oil
2 tablespoons
chili powder
1 tablespoon
garlic powder
1/2 teaspoon
ground cumin
1 teaspoon
salt
1/4 teaspoon
head of cauliflower, cut into 1/2-inch thick slices, then cut into 2-inch pieces, 8 oz. total
1/2 medium
zucchini, sliced into 1/2-inch thick rounds
1 medium
reduced fat shredded Mexican or taco seasoned cheese
1 cup
low-sodium black beans, drained and rinsed
1 can · ~15 oz
canned corn kernels, drained
1 cup
cherry tomatoes, halved lengthwise
1 cup
ripe, fresh avocado, halved, pitted, peeled and diced
1
scallions, sliced on diagonal (about 1/2 cup)
2
jalapeño, seeded and sliced
1
cilantro leaves
2 tablespoons
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat oven to 425F.
- 3
Combine olive oil, chili powder, cumin, garlic powder and salt.
- 4
Brush half of oil mixture on bottom of a 15-inch x 10-inch baking sheet with shallow sides.
- 5
Arrange cauliflower and zucchini on baking sheet in single layer and brush with remaining oil mixture.
- 6
Roast 20 minutes or until fork tender. Top with black beans, corn and cheese and roast an additional 5 minutes or until heated through and cheese is melted.
- 7
Top with tomatoes, avocado, scallions, jalapeño and cilantro.
Source: USDA MyPlate Kitchen · Created by Fresh Avocados Love One Today, a member of the MyPlate National Strategic Partnership Program
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