Roasted zucchini and sweet potato with Chipotle Aioli

By Jen Paleracio | May 23, 2017

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

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Ingredients
  

FOR THE VEGAN CHIPOTLE AIOLI

    .

    • 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

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    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. 

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    Posted in Mains, Recipes