BY CHEF KATIE MIST

Roasted Veggies with Poblano Pepitas Dip

This protein packed dip is the perfect vehicle for loading up on nutrient dense sweet potatoes and cauliflower. Not to mention roasted mushrooms that contain selenium, vitamin D, and vitamin B6. Let's not forget that mushrooms impart the ultimate umami flavor of savory goodness. This Poblano Pepitas Dip is loaded with fiber and protein from the pumpkin seeds (pepitas) and almonds. Pepitas are also loaded with magnesium which helps control blood pressure, maintain healthy bones, and regulate blood sugar levels. Poblano peppers are mild so add in a roasted jalapeño or two if you prefer your dips to be a bit more spicy. We also really love it with Chef Katie Mist 's Cilantro Lime Chicken Skewers .

Cook Time: 20 minutes | Prep time: 10 minutes | Serves/Serving: n/a

Ingredients

• 1 green bell pepper

• 1 poblano pepper

• 1/2 cup pumpkin seeds

• 1/2 cup almonds

• 1 clove garlic

• 1 green onion, roughly chopped

• 1 handful fresh cilantro

• 3/4 teaspoon salt

• 10 grinds fresh black pepper

• 5 tablespoons extra virgin olive oil

• 2 1/2 tablespoons red wine vinegar

Instructions

1. Roast the peppers directly in the stovetop over the flame, on about medium heat until they’re charred on all sides.

2. Wrap tightly in foil until cool.

3. Peel off the charred skin and remove the stem and ribs.

4. Combine all ingredients in a food processor until smooth, scraping down the sides as necessary so it blends evenly.

5. Serve withCilantro Lime Chicken Skewers and/or roasted sweet potatoes, cauliflower and mushrooms.

6. Preheat oven to 450.

7. Cut sweet potatoes into 2-3 inch spears.

8. Cut cauliflower into florets.

9. Leave mushrooms whole unless they’re large, cut them in half.

10. Toss all veggies with olive oil and salt.

11. Spread veggies on a sheet tray in an even layer.

12. Roast sweet potatoes and cauliflower for 15-20 minutes, until tender and browned.

13. Roast mushrooms for 15-18 minutes, until tender and browned.

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