Southwest-inspired roasted vegetable hash with salsa and aioli
Binging with Babish · ♥ 15.1K likes · 336K views · 6 min video
Read about sweet peppers in the BrightCulinary Book
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Ingredients
Method
Techniques
- 450 g baby red potatoes
- 2 tbsp neutral oil
- 2 tsp smoked paprika
- 1 tsp ancho chili powder
- ½ tsp salt
- 1 tbsp neutral oil
- ¼ tsp salt
- ½ tsp ancho chili powder
- garlic powder
- black pepper
Season the potatoes with neutral oil, smoked paprika, garlic powder, ancho chili powder, black pepper and salt; spread on a tray and roast at 450 degrees for 15 minutes.
- 3 whole corn cobs
- 1 whole green bell pepper
- fresh cracked pepper
Cut the kernels from the corn cobs and chop the green bell pepper; toss in a bowl with neutral oil, salt, pepper and ancho chili powder.
After 15 minutes, stir and scrape the potatoes off the pan; spread the corn and pepper on a separate sheet tray and roast both until browned or blackened to taste.
- 3 whole roma tomatoes
- ½ whole red onion
- 1 whole jalapeno
For the salsa, chop the roma tomatoes, half red onion and jalapeno; season with salt and pepper and stir.
- salt
- pepper
- plant-based mayonnaise
- smoked paprika
- fresh cracked pepper
- salt
- lemon juice
For the aioli, combine plant-based mayonnaise, smoked paprika, pepper, salt and lemon juice to taste, until thin enough to drizzle.
Southwest aioli
Combine the roasted vegetables on one sheet tray. Serve in bowls topped with the salsa and drizzled with the aioli.
Assembling the bowl