300 g IQF Apple Slices, Fuji
250 g portobello mushrooms, roasted, diced 1/4" IQF
250 g zucchini, roasted, diced 1/4", IQF
150 g corn, fire roasted kernels
50 g sun-dried tomato, 3/4" strips, hydrated
60 g chipotle vegetable sauce (see separate recipe)
4 microwave bowls
Prepare chipotle vegetable sauce from separate recipe card and reserve.
Carefully blend, mushrooms, zucchini, apple, tomatoes and corn until
evenly distributed. Fold with sauce until evenly coated. Portion in
bowl. See separate recipe card for vegetable sauce.