Take your snacking game to the next level with this Vegan Guacamole with Roasted Tomato Salsa! Creamy avocados pair perfectly with smoky, roasted tomatoes for a fresh and flavorful dip that’s ideal for parties, game days, or simply enjoying as a healthy snack. Quick to prepare and packed with wholesome ingredients, this recipe is sure to be a crowd favorite.
Why You’ll Love This Recipe
- Bold Flavors: The roasted tomato salsa adds a smoky depth to the creamy guacamole.
- Easy to Make: Simple ingredients and minimal prep time make this a quick and effortless dish.
- Versatile: Serve it as a dip, spread it on toast, or add it to tacos and burritos.
- Naturally Vegan and Gluten-Free: A delicious option for a variety of diets.
Ingredients
For the Guacamole:
- 2 ripe avocados
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1/4 cup red onion, finely diced
- 1/4 teaspoon ground cumin (optional)
- Salt and pepper, to taste
For the Roasted Tomato Salsa:
- 2 medium tomatoes, halved
- 1 small jalapeño, halved and seeded (optional, for heat)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon lime juice
- 1/4 teaspoon smoked paprika
- Salt, to taste
Ingredient Breakdown
Avocados
The creamy base of the guacamole, loaded with healthy fats, fiber, and essential nutrients.
Tomatoes
Roasting the tomatoes enhances their natural sweetness and adds a smoky, rich flavor to the salsa.
Jalapeño
Provides a subtle kick of heat, but feel free to adjust based on your spice preference.
Instructions
Step 1: Roast the Tomatoes and Jalapeño
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Place the halved tomatoes and jalapeño on the baking sheet. Drizzle with olive oil and sprinkle with smoked paprika and a pinch of salt.
- Roast for 15-20 minutes, or until the tomatoes are soft and slightly charred.
Step 2: Prepare the Guacamole
- In a medium bowl, mash the avocados with a fork until creamy but still slightly chunky.
- Stir in the lime juice, garlic, red onion, cumin (if using), salt, and pepper. Mix until well combined.
Step 3: Make the Roasted Tomato Salsa
- Once cooled, finely chop the roasted tomatoes and jalapeño.
- In a separate bowl, combine the roasted mixture with minced garlic, lime juice, and chopped cilantro. Season with salt to taste.
Step 4: Combine and Serve
- Transfer the guacamole to a serving dish and top with the roasted tomato salsa.
- Serve immediately with tortilla chips, veggie sticks, or crackers.
Picture Gallery
Tips and Variations
- Make It Chunky: Reserve some diced avocado and fold it into the guacamole for added texture.
- Add More Heat: Keep the seeds in the jalapeño or add a pinch of cayenne pepper.
- Swap the Cilantro: Use parsley or green onions if you’re not a fan of cilantro.
- Prep Ahead: The salsa can be made a day ahead and stored in the fridge. Assemble the guacamole fresh to prevent browning.
- Extra Flavor: Add diced mango or pineapple to the salsa for a fruity twist.
Nutritional Information (Per Serving – Based on 6 Servings)
- Calories: 150
- Protein: 2g
- Carbohydrates: 10g
- Fat: 13g
- Fiber: 5g
- Vitamin C: 20% of the daily value
- Potassium: 10% of the daily value
This recipe is packed with healthy fats and fresh flavors for a satisfying, nutrient-dense snack.
Conclusion
This Vegan Guacamole with Roasted Tomato Salsa is the ultimate dip for any occasion. Its creamy, smoky, and zesty flavors will have everyone coming back for more. Whether you’re hosting a party or looking for a healthy snack, this recipe is guaranteed to impress.
Have you tried this recipe? Share your favorite toppings or variations in the comments below! Don’t forget to tag us on social media with your guacamole creations—we’d love to see them.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! Prepare the roasted tomato salsa up to a day in advance and store it in the fridge. For the guacamole, add an extra squeeze of lime juice to prevent browning and cover tightly with plastic wrap.
2. What’s the best way to store leftovers?
Place leftover guacamole in an airtight container and press plastic wrap directly onto the surface to minimize air exposure. Store in the fridge for up to 2 days.
3. Can I use canned tomatoes instead of fresh?
Fresh tomatoes are best for roasting, but you can use fire-roasted canned tomatoes in a pinch. Simply drain them and proceed with the salsa recipe.
4. How can I make this oil-free?
Skip the olive oil and roast the tomatoes and jalapeño without it. They’ll still develop a lovely charred flavor.
5. What pairs well with this dip?
Serve it with tortilla chips, pita chips, sliced veggies, or as a topping for tacos, burritos, or grain bowls.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.