Best Roasted Vegetables With Chipotle Cream Recipes

Roasted Vegetables With Chipotle Cream image

Provided by Sharon123

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

vegetable oil cooking spray, for spraying baking sheet
1 small butternut squash, peeled, seeded and diced into 1/2-inch cubes (1 pound-about 3 cups)
2 medium zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
one 15-ounce can kidney bean, rinsed and drained
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
2 whole wheat pita breads
1/2 cup plain nonfat Greek yogurt (0-percent, or plain soy yogurt or sour cream)
1 tablespoon fresh lime juice
1 teaspoon light agave nectar
1 small canned chipotle pepper, finely diced

Steps:

For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

Nutrition Facts : Calories 324.9, Fat 12.4, SaturatedFat 2.2, Cholesterol 4, Sodium 776.6, Carbohydrate 50.6, Fiber 7.1, Sugar 10.7, Protein 7.8

BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM image

Provided by Chef Jeff Albany

Categories Mexican

Time 45m

Yield 5 serving(s)

Number Of Ingredients 12

canola oil
1 medium yellow onion, peeled and sliced into 1/2-inch thick rounds
1 small green zucchini, cut into 1/2-inch thick rounds
1 small yellow zucchini, cut into 1/2-inch thick rounds
2 tablespoons adobo seasoning (recipe follows)
2 (14 ounce) cans black beans, drained and rinsed well
2 handfuls Baby Spinach, chopped
salt and pepper, to taste
1 handful Baby Spinach
1/2 cup sour cream
1 tablespoon dried chipotle powder
1 handful chopped cilantro

Steps:

Brush the zucchini lightly with canola oil and sprinkle both sides with adobe seasoning. Light a grill to medium heat and grill the vegetables until soft and charred in spots. Remove from heat, allow to cool and chop into bite-sized pieces.
Heat a little oil in a sauce pan set over medium-low heat. Add the black beans and 2 cups of water. Cover and bring to a gentle simmer. Cook for 10 minutes, stirring and mashing the beans a bit.
Turn off the heat, stir in the spinach and the roasted vegetables and season well with salt and pepper.
To serve, spread the spinach leaves on a serving plate. Heap the beans in the center. Stir the sour cream and chipotle together, and drizzle over the beans. Top with the cilantro and serve.

Nutrition Facts : Calories 217.1, Fat 5.6, SaturatedFat 2.9, Cholesterol 12, Sodium 50.4, Carbohydrate 32.2, Fiber 11.4, Sugar 3, Protein 11.7

Roasted Vegetable Medley with Chipotle image

Provided by awilson0904

Time 55m

Yield 2

Number Of Ingredients 7

cooking spray
1 sweet potato, peeled and sliced into thin rounds
1 ½ cups chopped carrots
½ cup finely chopped parsley, divided
1 teaspoon chipotle pepper powder, or more to taste
1 medium red bell pepper, cut into bite-sized pieces
salt to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
Remove from the oven and add salt and more chipotle powder to taste.

Nutrition Facts : Calories 162 calories, Carbohydrate 36.6 g, Fat 0.7 g, Fiber 7.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 217 mg, Sugar 11.8 g