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Vibrant Mexican Veggies

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PREP TIME
25 min
COOKING TIME
10 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner World
Vibrant Mexican Veggies
Ingredients
  • 6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces
  • 1 cup bite-size cauliflower florets
  • 2 stalks celery ribs, chopped
  • 1/3 cup canned kidney beans, drained
  • 1/3 cup chopped hazelnuts
  • 2/3 teaspoon chopped fresh dill
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon minced garlic
  • 2 tablespoons sunflower seed oil
  • 1/3 teaspoon chili powder
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon salt
Instructions
1
Preheat your steamer and cook the asparagus and cauliflower until tender, approximately 10 minutes. Transfer them to a bowl and set aside.
2
In a blender, combine the kidney beans, hazelnuts, dill, basil, and garlic. Add oil to the blender and season with chili powder, celery seed, and salt. Blend until a smooth consistency is achieved.
3
Then, combine the blended sauce with the set aside asparagus mixture and stir until well-coated.
4
Serve the dish at room temperature, allowing its flavors to meld together.