Beef Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a playful, unexpected twist here with a touch of maple syrup and a whisper of cinnamon stirred right into the creamy avocado base. The result is a dip that's still savory and bright from fresh lime juice and cumin, but with a subtle warmth that makes it genuinely hard to stop eating. Instead of chips, the guacamole gets spooned into crisp bell pepper strips and hollowed-out cucumber rounds, turning every bite into a self-contained little vessel of flavor. It's a naturally plant-forward dish that skips any animal proteins entirely without feeling like it's missing a thing. The whole thing comes together in one bowl with no cooking required — just mashing, stirring, and arranging on a platter. Whether you're serving it at a gathering or just snacking at home, these veggie cups look impressive with almost zero effort involved.
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Learn more →Ingredients
4 servings
For the guacamole
- 3 ripe avocados
- 2 tbsp fresh lime juice
- 1 tsp pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 small jalapeño, seeded and finely minced (optional)
- 2 tbsp fresh cilantro, finely chopped
For the veggie cups
- 3 medium bell peppers (any color), cut into 1 ½-inch wide strips or rings to form cups
- 1 large english cucumber, cut into 1-inch thick rounds
Instructions
- 1
Cut the bell peppers into 1½-inch wide strips or rings, trimming the bottoms flat if needed so they sit upright. Cut the cucumber into 1-inch thick rounds and use a small spoon to scoop a shallow well in the center of each round, leaving the base intact. Arrange all the veggie cups on a serving platter.
- 2
Place the avocado flesh in a medium mixing bowl and mash with a fork to your preferred texture — chunky or smooth.
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