Ingredients

Method

For the chipotle sauce:
• ¼ cup good-quality mayonnaise
• 1 cup sour cream
• 2 Woolworths chipotle peppers in adobo sauce
• lime, plus extra for serving
• 1 clove garlic
• 1 T honey or brown sugar
• salt, to taste
For the root vegetables:
• 300 g Woolworths root vegetables and butternut, (save the rest for soup!)
• 100 g canned red kidney beans, rinsed (freeze the rest)
• olive oil, for drizzling
• sour cream, for serving
• ½ avocado, sliced
• 25 g Woolworths salsa nacho chips

Method

Ingredients

1. To make the chipotle sauce, place all the ingredients in a blender and blend until smooth.

2. Rub the vegetables and beans with ½ cup of the chipotle sauce and place on a baking tray. Drizzle with olive oil and roast for 25 minutes, or until caramelised.

3. To serve, place the veggies in a bowl, then dollop with sour cream and top with the avocado and nachos. Serve warm.

Find more vegetarian recipes here.

Photographs: Jan Ras 
Food assistant: Ellah Maepa