Roasted Veggies with Chipotle Cream

For a light and healthy dish, try this vegetarian concoction. Adding a spicy cream takes this dish to the next level!

Roasted Veggies with Chipotle Cream

roasted veggies with chipotle cream


Vegetable oil cooking spray
2 medium zucchini, cut into 1/2-inch cubes
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt

Chipotle Cream:
1 cup greek yogurt
1 tablespoon fresh lime juice
1 tbsp Chipotle “mayo” (vegan mayonnaise, I used Just Mayo)
1 teaspoon of Sambal (chili paste)
1 teaspoon agave
1 teaspoon paprika


Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.

For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.

For the cream: Mix the greek yogurt, lime juice, agave, paprika, sambal, and “mayo” until smooth in a small bowl.

Spoon the vegetables onto a plate and serve with a dollop of the chipotle cream. I served on top of tortilla chips but feel free to serve in a crunchy tortilla, or simply on their own.

Recipe source:


One thought on “Roasted Veggies with Chipotle Cream

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s