Baked Avocado and Vegetable Platter

This colorful, fiber-packed veggie bake swaps heavy chips for nutrient-dense cauliflower and zucchini, offering a satisfying, heart-healthy snack or side.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 2 tablespoons olive oil · 277 kcal in the whole recipe
• 1 tablespoon chili powder · 25 kcal in the whole recipe
• 1/2 teaspoon garlic powder · 6 kcal in the whole recipe
• 1 teaspoon ground cumin · 8 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/2 medium head of cauliflower, cut into 1/2-inch slices (about 8 oz) · 60 kcal in the whole recipe
• 1 medium zucchini, sliced into 1/2-inch rounds · 37 kcal in the whole recipe
• 1 cup reduced-fat shredded Mexican blend cheese · 216 kcal in the whole recipe
• 1 can low-sodium black beans, drained and rinsed (about 15 oz) · 489 kcal in the whole recipe
• 1 cup canned corn kernels, drained · 102 kcal in the whole recipe
• 1 cup cherry tomatoes, halved lengthwise · 30 kcal in the whole recipe
• 1 ripe fresh avocado, pitted, peeled and diced · 267 kcal in the whole recipe
• 2 scallions, diagonally sliced · 18 kcal in the whole recipe
• 1 jalapeño pepper, seeded and sliced · 40 kcal in the whole recipe
• 2 tablespoons fresh cilantro leaves · 1 kcal in the whole recipe

Method

1. Preheat your oven to 425°F (220°C). In a small bowl, whisk together the olive oil, chili powder, garlic powder, cumin, and salt.

   

2. Brush half of the spiced oil mixture onto a large rimmed baking sheet. Arrange the cauliflower pieces and zucchini rounds in a single layer, then brush the remaining oil mixture over the vegetables.

   

3. Roast for 20 minutes until the vegetables are fork-tender.

   

4. Scatter the drained black beans and corn over the roasted vegetables, then sprinkle evenly with the shredded cheese. Return to the oven for 5 minutes until the cheese is melted and bubbly.

   

5. Top the warm bake with cherry tomatoes, diced avocado, scallions, jalapeño slices, and fresh cilantro before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.