Paleo Cinnamon-Maple Guacamole Veggie Cups
Creamy mashed avocado gets a genuinely unexpected twist here — a whisper of cinnamon and a touch of pure maple syrup that somehow makes the whole bowl taste brighter and more complex without veering into dessert territory. The lime juice keeps everything fresh and tangy, while cumin and cilantro anchor it firmly in savory territory. Instead of chips, bell pepper strips and hollowed-out cucumber rounds do the scooping, making this a naturally grain-free, whole-food spread that serves four without any compromise on flavor or fun. Those little veggie cups aren't just a clever workaround — they add crunch and color that a chip honestly can't compete with. If you're skeptical about the maple-cinnamon combo, just taste it before you serve it and watch your skepticism disappear. The whole thing comes together in minutes with no cooking required, just some chopping, mashing, and stirring.
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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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