Mexican-Inspired Creamy Veggie Bake

Chef's Pick

Mexican-Inspired Creamy Veggie Bake

  • 30 min.

  • 230 cal.

  • 2 serv.

  • Medium

Ingredients
Instructions

Cook time: 30 minutes

Ensure avocado is ripe; if avocado is firm, ripen in a paper bag, 1-2 days; slice avocado

Preheat oven to 400° + lightly oil a small baking dish; chop cauliflower into 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook cauliflower + salt/pep 4-5 min; add 2 tbsp water, reduce heat, cover + steam 2-3 min til tender; set aside

Wipe mushrooms clean + thinly slice; heat 1 tbsp oil in skillet over high, add mushrooms + cook undisturbed 3 min; sauté 3-4 min til browned + tender, season with salt/pep

Add veggies to baking dish, top with 6 tbsp sauce + ¼ cup sour cream; bake 12-15 until hot; garnish with avocado + chopped cilantro

Nutrition

Servings: 2

Amount per serving

230

Calories

17g

Fat

19g

Carbs

10g

Fiber

9g

Protein

4g

Sugars

Calories per serving

230

Total Fat

17g

22

Saturated Fat

4g

20%

Trans Fat

0g

Cholesterol

0mg

0%

Sodium

140mg

7%

Total Carbohydrates

19g

7%

Dietary Fiber

10g

36%

Total Sugars

4g

Included 0g added sugars

0%

Protein

9g

Vitamin D

0%

Calcium

4%

Iron

8%

Potassium

30%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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