Guajillo Roasted Veggies & Red Rice
In this dish, Chef Maribel adds fire to a humble mix of veggies. Cauliflower and sweet potatoes are oven-roasted until golden, then tossed with charred zucchini, sweet corn, and onions in a smoky guajillo pepper sauce. Served alongside tomato-soaked rice flecked with peas, carrots, and cumin, this dish is finished with pepitas for crunch and a dollop of crème fraiche.
Nutritional facts
Protein
13g
Carbs
60g
Calories
540
Fat
28g
Ingredients
Roasted Pumpkin Seeds, Creme Fraiche, Butter, Oregano, Potato, Vegetable Base, Black Pepper, Cumin, Corn, Garlic, Canned Tomato, Zucchini, Onion, Jasmine Rice, Kosher Salt, Green Peas, Carrots, Canned Tomato, Guajillo Chile, Grapeseed Oil, Canola Oil, Cauliflower
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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