Veggie Fajita Noodles

I can eat these Veggie Fajita Noodles for breakfast, lunch, & dinner! They're especially satisfying with a side of guacamole - gluten free, paleo, & vegan!


2 pounds zucchini washed and ends cut off
3 Tablespoons avocado oil
1 – 8 ounce red bell pepper stemmed, seeded, and cut in half
1 – 1 pound sweet onion ends cut off, peeled, and cut in half
8 ounces of mushrooms, cleaned

Spice Mixture:
1 Teaspoon cumin
1 Teaspoon chipotle powder
1 Teaspoon chili powder
2 Teaspoons sea salt, or to taste

For Serving:
1 Recipe of The Best Guacamole
1 lime cut into quarters for squeezing over the top of the finished dish


  1. Start by spiralizing your zucchini or using a julienne peeler to make veggie noodles, set them aside while you prepare the remaining ingredients.
  2. Cut the bell pepper halves into 1/4″ strips. Lay the onion halves flat side down on the cutting board, and slice across the rounded tops into 1/4″ half moons.
  3. Slice the mushrooms into 1/4″ slices
  4. Mix together all the spices in a small container and set aside.
  5. Make a batch of guacamole and cut the lime into quarters, and set aside until you’re ready to serve the meal.
  6. Preheat a large skillet, 15″ wide x 3″ deep over medium high heat.
  7. When the pan is hot, add the avocado oil along with the sliced onions and bell pepper. Sauté until the veggies have softened, then add the sliced mushrooms and the spice mixture.
  8. .....
  9. Please visit Veggie Fajita Noodles @ getinspiredeveryday.com for full instructions

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