Paleo Sizzling Fajita Veggies
Get ready to elevate your side dish game with Paleo Sizzling Fajita Veggies—a vibrant and healthy twist on classic fajita flavors! Bursting with colorful bell peppers, zucchini, mushrooms, and red onion, this veggie-centric recipe is seasoned to perfection with a smoky and slightly spicy blend of garlic powder, cumin, smoked paprika, and chili powder, and brightened with a zing of fresh lime juice. Quick to prepare, this dish comes together in just 30 minutes, making it an ideal choice for busy weeknights. Perfectly tender-crisp and paleo-friendly, these sizzling veggies can be served on their own, as a delicious side, or atop a bed of lettuce for a hearty fajita-inspired salad. Whether you’re following a paleo diet or simply love flavorful, nourishing meals, this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1 large, sliced red bell pepper
- 1 large, sliced yellow bell pepper
- 1 large, sliced green bell pepper
- 1 sliced large red onion
- 1 medium, sliced into half moons zucchini
- 1 cup, sliced mushrooms
- 3 tablespoons olive oil
- 1 small, juiced lime
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup, chopped (optional) fresh cilantro
Instructions
Prepare all the vegetables by washing them thoroughly. Slice the red, yellow, and green bell peppers into thin strips. Peel and slice the red onion. Slice the zucchini into half moons and the mushrooms into slices.
In a small bowl, combine the lime juice, garlic powder, ground cumin, smoked paprika, chili powder, sea salt, and black pepper. Stir to combine, forming a spice mixture.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the sliced onions and peppers to the skillet. Sauté for about 5 minutes, stirring frequently, until they begin to soften.
Add the zucchini and mushrooms to the skillet. Continue to cook for another 5-7 minutes, stirring occasionally, until all vegetables are tender-crisp.
Sprinkle the spice mixture over the vegetables evenly. Stir well to coat all the vegetables with the spices.
Continue cooking for another 2-3 minutes, allowing the spices to infuse the vegetables.
Remove the skillet from the heat and, if desired, sprinkle with freshly chopped cilantro for added freshness and flavor.
Serve immediately as a side dish or over lettuce for a Paleo-friendly fajita salad.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3313 mg | 144% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 28.8 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
