Vegan Chipotle Sauce

CHIPOTLE SAUCE:
・1 package (305 g) Mori-Nu Silken Tofu Soft
・2-3 Tbsp chipotle en adobo sauce, depending on how spicy you would like it (check the ingredients if you need gluten-free; some brands are not)
・juice of 1 lime
・1/2 tsp cumin
・1/2 salt

BUTTERNUT SQUASH:
・1 medium butternut squash, peeled, seeds removed, and diced
・1 tbsp olive oil
・10g salt

QUINOA:
・250g dry quinoa
・500ml of water
・pinch of salt
・1 tbsp olive oil
・1 yellow onion, diced
・1 red bell pepper, seeds and stem removed and finely diced
・1 jalapeño, seeds and stem removed, and finely diced
・1/2 tsp cumin
・1 tsp chili powder
・1/4 tsp salt
・450g can black beans, drained and rinsed
・Chopped coriander, for topping
・Additional diced jalapeño, for topping

CHIPOTLE SAUCE:

1. Combine all ingredients in small food processor and puree. Refrigerate until ready to use.

BUTTERNUT SQUASH:

1. Preheat oven to 200°C.
2. Line baking sheet with foil.
3. Toss cubed butternut squash with olive oil and sprinkle with sea salt.
4. Place on prepared baking sheet and place in preheated oven.
5. Roast for 40-50 minutes, until squash is tender. Toss the squash halfway through.

QUINOA

1. Combine dry quinoa with 450ml of water and salt in small pot.
2. Bring to a boil, then reduce heat and cover with lid.
3. Simmer until quinoa is sprouted, 15-18 minutes.

ONIONS AND PEPPERS:

1. Heat olive oil over medium-high heat in large skillet.
2. Add onion and red bell peppers, cooking until they begin to soften, about 5 minutes.
3. Add jalapeño, cumin, chili powder, and salt, and cook another 3-4 minutes.
4. Add black beans and stir to combine. Remove from heat.

TO PUT IT ALL TOGETHER:

1. Add quinoa and butternut squash to skillet (if it’s large enough – if not, put it all in a large bowl) and toss with onion, pepper, and bean mixture.
2. Scoop into bowls or on plate.
3. Drizzle with chipotle sauce and then top with chopped coriander and diced jalapenos.