I love Mexican food, and guacamole is irresistible – this version even more so, with the addition of smoky roasted jalapeño and the light crunch of toasted pumpkin seeds.
And you can't do better than avocados for fantastic nutrition. They come by their superfood status honestly!
Not only do avocados boost your metabolism with a healthy helping of fiber, they also offer plenty of omega-3 fatty acids to help your body burn more fat.1,2 Omega-3s have also been linked to improved brain function, lower stress hormones, and better heart health.3-9
If you're not sold on these fruits yet (Yep, avocados are really great big berries…), how about the fact that the phytochemicals in avocados have been proven to help fight cancer and slow the growth of cancer cells?10-12 Nutrients in avocados can also help protect your skin from UV radiation and damage, as well as improve your skin elasticity.13-15 That's medical speak for fewer wrinkles!
So grab your avo and let's start cooking! (If you're not sure how to choose ripe avocados, check out this blog.)
I recommend prepping the other ingredients while your pumpkin seeds toast and jalapeños roast. You won’t believe the depth of flavor you’re rewarded with after just 20 minutes of cooking time.
And to complete your Mexican Fiesta, try Mexican Chicken Tortilla Soup, Cilantro Turkey Burgers with Chipotle Ketchup, or my Tequila Treat. Let the party begin!
Roasted Jalapeño Guacamole with Toasted Pumpkin Seeds
August 24, 2016
How much heat can you handle? Enjoy the smoky flavor of roasted jalapeño and the crunch of toasted pumpkin seeds in this delicious guacamole recipe.
Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 servings
1Preheat oven to 300F.
2Spread the pumpkin seeds on a medium baking sheet and bake, stirring occasionally, until lightly toasted, 10-12 minutes. Spread on a plate to cool for 5 minutes.
4Place jalapeños on a baking sheet and broil 4 inches from the heat, turning occasionally, until skin is blistered, 4-5 minutes.
5Remove from oven and allow to cool for 5 minutes, then peel off and discard charred skins. Dispose of seeds and stems and finely chop the peppers.
6Combine the pumpkin seeds, peppers, and remaining ingredients in medium bowl and mix well.
This recipe is part of the Mexican Fiesta menu, with Roasted Jalapeño Guacamole with Toasted Pumpkin Seeds, Mexican Chicken Tortilla Soup, Cilantro Turkey Burgers with Chipotle Ketchup, and JJ's Tequila Treat. Check out the Mexican Fiesta Menu and Guide for links to all the recipes, plus more handy tips and activities for a wonderful party full of south-of-the-border style!
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
For more delicious, nutritious recipes, check out jjvirgin.com/recipes.
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