Chipotle-braised root veg

Chipotle-braised root veg

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  • 1 to 2
  • Easy
  • Meat-free
  • 10 minutes
  • 20–25 minutes
  • Woolworths Ken Forrester SGM

"You can double up the roast veg to blitz into a soup later, or wrap in soft tortillas.” – Khanya Mzongwana


  • 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

Cooking Instructions

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

Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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