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Ingredients
- Cooked Rice - 2cups (I used basmati rice)
- Japanese Eggplant - 2 medium, cut into ¼" thick pieces
- Zucchini - 2 medium, cut into ¼" thick pieces
- Onion - 1 medium, cut into ¼" thick pieces
- Red bell pepper - 2 medium, cut into ¼" thick pieces
- Chili powder - 1tsp
- Salt & Pepper - to taste
- Red onions - finely chopped, for garnish
- Sour cream - to serve
- For Tomato-Chipotle Sauce:
- Chipotle Chiles in adobo sauce - 2
- Garlic cloves - 2, minced
- Fire roasted tomatoes - 1 14.5oz. can
- Onion - 1 medium, finely diced
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1133g | |
| Calories 321 | |
| Calories from Fat 15 | 5% |
| Total Fat 1.77g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 61mg | 3% |
| Potassium 2177mg | 62% |
| Total Carbs 73.62g | 20% |
| Dietary Fiber 22.6g | 75% |
| Sugars 38.42g | 26% |
| Protein 11.53g | 18% |
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