Portobello Fajita Plate with Guacamole and Cassava Flatbread

For the Portobello Fajita Mushrooms

• 2 large portobello mushrooms, sliced
• 1/2 yellow onion, sliced
• 1 tbsp avocado oil
• 1 tbsp sesame seeds
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt & pepper to taste
• 1 tsp lime juice

For the Guacamole

• 1 ripe avocado
• 1 tsp lime juice
• 1 tbsp diced red onion
• Salt to taste

For the Cassava Flatbread

• 1/2 cup cassava flour
• 2 tbsp olive oil
• 1/4 cup warm water
• Pinch of salt

For the Cilantro-Lime Dip

• 1/4 cup coconut yogurt (unsweetened)
• 1 tbsp lime juice
• 2 tbsp fresh cilantro, chopped
• 1/4 tsp garlic powder
• Pinch of salt