Sautéed Sesame Portobello Mushrooms with Cassava Flatbread & Guacamole

For the Sautéed Mushrooms

• 2 large portobello mushrooms, thinly sliced
• 1/2 yellow onion, thinly sliced
• 1 tbsp olive oil or avocado oil
• 1 tsp sesame seeds
• 1/4 tsp smoked paprika
• Salt and pepper to taste

For the Cassava Flatbread

• 3/4 cup cassava flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/3 cup warm water (add more as needed)

For the Guacamole

• 1 ripe avocado
• 1 tsp lime juice
• Salt to taste
• Optional: chopped cilantro, diced red onion

For the Creamy Herb Dressing (Optional)

• 2 tbsp coconut yogurt (unsweetened)
• 1 tbsp lemon juice
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1 tbsp chopped fresh dill or cilantro
• Pinch of salt