Receta Roasted Veggies w/ Rice & Chipotle Sauce

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Ingredientes

  • Cooked Rice - 2cups (I used basmati rice)
  • Japanese Eggplant - 2 medium, cut into ¼" thick pieces
  • Zucchini - 2 medium, cut into ¼" thick pieces
  • Onion - 1 medium, cut into ¼" thick pieces
  • Red bell pepper - 2 medium, cut into ¼" thick pieces
  • Chili powder - 1tsp
  • Salt & Pepper - to taste
  • Red onions - finely chopped, for garnish
  • Sour cream - to serve
  • For Tomato-Chipotle Sauce:
  • Chipotle Chiles in adobo sauce - 2
  • Garlic cloves - 2, minced
  • Fire roasted tomatoes - 1 14.5oz. can
  • Onion - 1 medium, finely diced

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1133g
Calories 321  
Calories from Fat 15 5%
Total Fat 1.77g 2%
Saturated Fat 0.3g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 61mg 3%
Potassium 2177mg 62%
Total Carbs 73.62g 20%
Dietary Fiber 22.6g 75%
Sugars 38.42g 26%
Protein 11.53g 18%
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