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  • María Fernanda López

Crunchy & Creamy Mustard Veggie Skillet (Low Carb & Gluten Free)

These are so good that it's hard to stop at one! These are super easy to make; gluten free, low carb and vegan. The veggies are roasted and seasoned... topped with a creamy sauce and crushed sun poppers with my special mix!

— Such a flavorful recipe that's great as a side dish, appetizer or lunch recipe that you are going to love!

Gotta love all the some cheese! This is a simple way to enjoy cream... on veggies. Great for football season too and I included Lesser Evils Sun Poppers to add some sour cream crunch and flavor on top.

Overall this recipe is:

  • Gluten and Grain Free

  • Vegetarian

  • Meal Prep Friendly

  • Low Carb

  • Delicious!

With love,



Perfect to enjoy at any time of the day; morning or evening. These can be also stored in the freezer and warmed once you need to satisfy that sweet tooth without all the inflammatory effects from gluten and sugars.

This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients!

Sharing is caring!

Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!

With love,



Try more recipes here!


Crunchy & Creamy Mustard Veggie Skillet

By María Fernanda López

Serves 4-6 servings


  • 1/2 piece of a bell pepper

  • 1/2 piece of a red onion

  • 1 zucchini

  • 3 cups of broccoli

  • 1/3 cup of organic sour cream

  • 1/4 cup of Halo and Cleaver Gold Mustard BBQ Sauce

  • 1 tsp of sea salt

  • 1/8 tsp of black pepper

  • 1 tsp of garlic

  • 3 tbsp of Lesser Evil Sun Poppers in Vegan Sour Cream & Onionfinely ground.


  1. Preheat the oven at 370F.

  2. Add the sliced veggies into a baking dish or skillet, sprinkle the seasonings.

  3. Mix the ingredients for the sauce and top the veggies with it.

  4. Sprinkle crushed Sun Poppers.

  5. Bake for 30 minutes.

  6. Enjoy!



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