Chipotle-braised root veg
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- Khanya Mzongwana
- 1 to 2
- Easy
- Meat-free
- 10 minutes
- 20–25 minutes
- Woolworths Ken Forrester SGM
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
"You can double up the roast veg to blitz into a soup later, or wrap in soft tortillas.” – Khanya Mzongwana
Ingredients
- 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
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