Smoky Vegetable Guacamole

Vegetarian
Gluten Free
Very Healthy
Health score
63%
Smoky Vegetable Guacamole
45 min.
4
499kcal

Suggestions


Are you ready to elevate your guacamole game with an irresistible twist? Our Smoky Vegetable Guacamole is the perfect fusion of creamy avocado goodness and robust, grilled vegetables that will tantalize your taste buds. Packed with fresh ingredients, this recipe is not only vegetarian and gluten-free but also boasts a health score of 63, making it a guilt-free indulgence ideal for any occasion.

In just 45 minutes, you can whip up this vibrant dish, perfect for serving at parties, as a tasty snack, or even as a starter to impress your guests. With the smoky flavors of grilled jalapeños, sweet bell peppers, and caramelized shallots, each bite bursts with a medley of tastes that take the classic dip to a whole new level. The addition of zesty lime juice and tangy balsamic vinegar enhances the richness of the avocados, while a hint of light sour cream adds a delightful creaminess that ties it all together.

Whether you’re lounging at home or hosting a gathering, this Smoky Vegetable Guacamole is the ideal appetizer to pair with crispy tortilla chips. It's a nutritious, flavorful option that’s sure to please vegetarians and meat-lovers alike. So, gather your ingredients and fire up that grill—it's time to create a masterpiece that will keep everyone coming back for more!

Ingredients

  • small avocados peeled seeded
  • tablespoons balsamic vinegar 
  •  jalapeño peppers 
  • tablespoons juice of lime fresh
  • tablespoons olive oil 
  • large bell pepper red seeded quartered
  • 0.5 teaspoon salt 
  • large shallots peeled
  • 0.5 cup cup heavy whipping cream light sour
  • large onion sweet cut into 3/4-inch-thick slices

Equipment

  • bowl
  • grill

Directions

  1. Mash avocados and lime juice together in a medium bowl. Stir in sour cream, vinegar, and salt. Chill.
  2. Brush vegetables with oil, and place in a grill basket, if desired.
  3. Grill vegetables, without grill lid, over medium-high heat (350 to 40
  4. minutes on each side.
  5. Remove vegetables; cool.
  6. Remove seeds from jalapeo peppers. Chop vegetables; stir into avocado mixture. Cover and chill, if desired.
  7. Serve with tortilla chips.

Nutrition Facts

Calories499kcal
Protein5.37%
Fat67.01%
Carbs27.62%

Properties

Glycemic Index
46
Glycemic Load
4.28
Inflammation Score
-9
Nutrition Score
28.25826081504%

Flavonoids

Cyanidin
0.66mg
Epicatechin
0.74mg
Epigallocatechin 3-gallate
0.37mg
Eriodictyol
0.25mg
Hesperetin
1.01mg
Naringenin
0.04mg
Apigenin
0.01mg
Luteolin
0.36mg
Kaempferol
0.95mg
Myricetin
0.94mg
Quercetin
12.52mg

Nutrients percent of daily need

Calories:498.6kcal
24.93%
Fat:39.85g
61.32%
Saturated Fat:7.18g
44.89%
Carbohydrates:36.97g
12.32%
Net Carbohydrates:20.46g
7.44%
Sugar:11.89g
13.21%
Cholesterol:10.06mg
3.35%
Sodium:343.79mg
14.95%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.18g
14.36%
Vitamin C:91.49mg
110.89%
Fiber:16.51g
66.06%
Folate:219.63µg
54.91%
Vitamin K:50.49µg
48.08%
Vitamin B6:0.91mg
45.61%
Vitamin E:6.21mg
41.4%
Potassium:1385.65mg
39.59%
Vitamin A:1754.88IU
35.1%
Vitamin B5:3.15mg
31.48%
Manganese:0.52mg
26.19%
Copper:0.48mg
24.07%
Vitamin B2:0.36mg
21.25%
Magnesium:84.32mg
21.08%
Vitamin B3:4.21mg
21.05%
Phosphorus:185.35mg
18.53%
Vitamin B1:0.23mg
15.36%
Zinc:1.82mg
12.11%
Iron:2.09mg
11.63%
Calcium:102.78mg
10.28%
Selenium:2.64µg
3.77%
Vitamin B12:0.12µg
2.01%
Source:My Recipes