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

Poblano Dip Instructions:

• Roast the peppers directly in the stovetop over the flame, on about medium heat until they’re charred on all sides.
• Wrap tightly in foil until cool.
• Peel off the charred skin and remove the stem and ribs.
• Combine all ingredients in a food processor until smooth, scraping down the sides as necessary so it blends evenly.
• Serve with Cilantro Lime Chicken Skewers and/or roasted sweet potatoes, cauliflower and mushrooms.

Roasted Veggies Instructions:

• Preheat oven to 450.
• Cut sweet potatoes into 2-3 inch spears.
• Cut cauliflower into florets.
• Leave mushrooms whole unless they’re large, cut them in half.
• Toss all veggies with olive oil and salt.
• Spread veggies on a sheet tray in an even layer.
• Roast sweet potatoes and cauliflower for 15-20 minutes, until tender and browned.
• Roast mushrooms for 15-18 minutes, until tender and browned.