Whole30 Vegetable Fajitas
Transform your weeknight dinner routine with these flavorful and vibrant Whole30 Vegetable Fajitas, a healthy twist on a Tex-Mex classic! Packed with colorful bell peppers, zucchini, mushrooms, and red onions, this recipe is perfectly seasoned with a blend of garlic powder, cumin, chili powder, and paprika for a smoky, slightly spicy kick. Sizzling in avocado oil and finished with a fresh squeeze of lime, these fajitas are both nutrient-rich and Whole30-compliant. Serve them in crunchy romaine lettuce wraps for a fun, low-carb option or enjoy them straight from the skillet garnished with creamy avocado slices and fresh cilantro. Quick and easy to make in just 30 minutes, this dish is a guilt-free, crowd-pleasing favorite perfect for clean eating enthusiasts or anyone who loves a wholesome yet indulgent meal!
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Recipe Information
Ingredients
- 3 medium Bell peppers (any color, sliced into strips)
- 1 large Red onion (sliced into thin wedges)
- 2 small Zucchini (sliced into half-moons)
- 1.5 cups Mushrooms (sliced)
- 2 tablespoons Avocado oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Lime (juiced)
- 6 large Romaine lettuce leaves (for serving, optional)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 medium Avocado (sliced, for garnish)
Instructions
Wash and prep all the vegetables: slice the bell peppers, red onion, zucchini, and mushrooms as instructed.
In a small bowl, mix together the garlic powder, ground cumin, paprika, chili powder, salt, and black pepper.
In a large mixing bowl, add the sliced vegetables. Drizzle with avocado oil and sprinkle the seasoning mixture over the vegetables. Toss until everything is evenly coated.
Heat a large skillet or griddle over medium-high heat. Once hot, add the seasoned vegetables to the pan in a single layer. Cook for 10-12 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
Squeeze the juice of one lime over the cooked vegetables and give them a final toss.
For serving, scoop the vegetables into romaine lettuce leaves to create 'lettuce wraps', or serve them as-is with a garnish of fresh cilantro and avocado slices.
Enjoy immediately as a light and satisfying Whole30-compliant meal.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 25.6 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 273 mg | 21% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3738 mg | 80% | |
*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.
