Roasted zucchini and sweet potato with Chipotle Aioli
I always want something creamy but I don’t want to overindulge with fatty creamy foods. So, today I have a good one for you VEGAN CHIPOTLE AIOLI! This one is screaming goodness – kinda spicy but you can certainly control how spicy you want it to be. So let’s start working!
Recipe for the vegan chipotle aioli
Ingredients
FOR THE VEGAN CHIPOTLE AIOLI
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- 1 cup raw cashews, soaked in water overnight, rinsed and drained
- 1/2 cup unsweetened almond milk
- 1 garlic clove
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- 2 pieces chipotle pepper in adobo sauce
- sea salt to taste
Instructions
- Add the cashews in a blender, turn the blender on medium speed until the cashews are finely chopped. Add the rest of the ingredients, turn the blender to high and blend until smooth.Note: add more almond milk for a thinner sauce.
Recipe for roasted zucchini and sweet potato
Ingredients
FOR THE ZUCCHINI AND SWEET POTATO
- 1 medium sweet potato cut into spiral, use a spiralizer
- 2 medium zucchini cut into spiral
- 1 tablespoon olive oil
- 4 cups mixed greens
- sea salt and pepper to taste
Instructions
- Heat the oven to 400 degrees. Line a baking sheet pan with parchment paper. Place the sweet potato and zucchini on the pan and bake for 5 minutes (don't overcook, you don't want them soggy).
- Divide mixed greens among 4 plates, place the roasted zucchini and sweet potato on top of each plated mixed greens, top with chipotle aioli.