Ingredients
F
For the Main Ingredients:
l
1 large sweet potato, diced
r
1 red bell pepper, chopped
r
1 red onion, cut into wedges
z
1 zucchini, sliced
b
1 can black beans, drained and
c
150 g corn kernels
F
For the Seasoning:
o
2 tbsp olive oil
s
1 tsp smoked paprika
c
1 tsp cumin
c
½ tsp chili powder
S
Salt and pepper
F
For the Chipotle Lime Crema:
v
100 g vegan yogurt
a
2 avocado's
l
1 tbsp lime juice
c
1 tsp chipotle paste
s
1 small clove garlic, grated
o
pinch of salt
F
For the Toppings:
P
Pumpkin seeds
F
Fresh coriander
L
Lime wedges
C
Chipotle mayo
Directions
1
Preheat the oven to 200°C.
2
Toss sweet potato, pepper, onion, zucchini, beans, and corn with olive oil and spices.
l
1 large sweet potato, diced
r
1 red bell pepper, chopped
r
1 red onion, cut into wedges
z
1 zucchini, sliced
b
1 can black beans, drained and
c
150 g corn kernels
o
2 tbsp olive oil
s
1 tsp smoked paprika
c
1 tsp cumin
c
½ tsp chili powder
S
Salt and pepper
3
Spread on a tray and roast for 35–40 minutes, stirring halfway, until golden.
4
For the Chipotle Lime Crema:
1
Mix crema ingredients until smooth.
v
100 g vegan yogurt
l
1 tbsp lime juice
c
1 tsp chipotle paste
s
1 small clove garlic, grated
o
of salt
a
2 avocado's
2
Drizzle generously over the warm traybake and top with pumpkin seeds, coriander, chipotle mayo, and lime.
P
Pumpkin seeds
F
Fresh coriander
C
Chipotle mayo
L
Lime wedges
