ROASTED VEGETABLES WITH CHIPOTLE CREAM
By Sube
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Ingredients
- CHIPOTLE CREAM:
- 1 Butternut Squash, cut into cubes
- Zucchini, cut into cubes
- 1 Red Pepper, cut into cubes
- 1 can Red Kidney beans, drained and rinsed
- Olive oil
- Oregano
- Cumin
- Greek Yogurt
- 1 chipotle pepper, cut into small cubes with seeds
- Juice of 1 lime
- 1/2 teaspoon Agave syrup
Details
Preparation
Step 1
Mix all the vegetables and mix all the seasoning.
Bske at 425 degrees for 30 minutes.
For the chipotle cream, mix everything in a blender.
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