Paleo Sizzling Fajita Veggies

Bring the vibrant flavors of Tex-Mex cuisine to your table with these Paleo Sizzling Fajita Veggies, a quick and healthy side dish that's brimming with color and flavor! This easy 30-minute recipe combines a medley of fresh bell peppers, red onion, zucchini, and mushrooms, perfectly seasoned with zesty lime juice and a bold blend of smoked paprika, cumin, chili powder, and garlic. Sautéed to tender-crisp perfection in olive oil, these vegetables are infused with deep, smoky spices for that classic fajita sizzle. Naturally gluten-free, dairy-free, and Paleo-friendly, this dish is a versatile option that pairs beautifully with grilled proteins, works as a filling for lettuce wraps, or can even be served as a vibrant, low-carb salad topping. Bursting with nutrients and flavor, these sizzling veggies are the perfect addition to any meal!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Heat a large skillet over medium-high heat and add the olive oil.

Step 4

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.

Step 5

Add the zucchini and mushrooms to the skillet. Continue to cook for another 5-7 minutes, stirring occasionally, until all vegetables are tender-crisp.

Step 6

Sprinkle the spice mixture over the vegetables evenly. Stir well to coat all the vegetables with the spices.

Step 7

Continue cooking for another 2-3 minutes, allowing the spices to infuse the vegetables.

Step 8

Remove the skillet from the heat and, if desired, sprinkle with freshly chopped cilantro for added freshness and flavor.

Step 9

Serve immediately as a side dish or over lettuce for a Paleo-friendly fajita salad.

Nutrition Facts

Serving size	(1035.2g)

Amount per serving	% Daily Value*
Calories	759.9

Total Fat 51.3g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 3313.0mg	0%
Total Carbohydrate 67.3g	0%
Dietary Fiber 15.5g	0%
Total Sugars 28.8g
Protein 15.0g	0%

Vitamin D 0IU	0%
Calcium 136.3mg	0%
Iron 6.1mg	0%
Potassium 2508.1mg	0%

*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.

Source of Calories

Fat: 58.4%

Protein: 7.6%

Carbs: 34.0%