Turmeric Free Paleo Cinnamon-Maple Guacamole Veggie Cups
Guacamole gets a playful, slightly sweet makeover here, with a touch of maple syrup and warm cinnamon folded right into the creamy avocado base. The result is a dip that feels fresh and unexpected — still bright from lime juice and a little heat from jalapeño, but with a subtle depth that keeps you coming back for another scoop. Instead of chips, the guacamole is spooned into crisp bell pepper strips and hollowed-out cucumber rounds, turning a classic dip into a tidy, handheld bite that's as pretty on a platter as it is satisfying to eat. Many store-bought guacamoles and spice blends sneak in additives or anti-inflammatory seasonings that don't work for everyone, so making it from scratch with this short, clean ingredient list puts you fully in control. Every ingredient here is straightforward and easy to source, with no hidden blends or pre-mixed seasonings to second-guess. These cups are ideal for entertaining or meal-prepping a snack that feels a little elevated without requiring much effort at all.
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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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