Vegan Rajas: Chile Poblano & White Corn

11 45 117
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 6
Vegan Rajas: Chile Poblano & White Corn
Health Highlights
A Mexican inspired dish.


6 pepper Ancho, poblano, pepper
3 medium ear(s) Sweet white corn
1 small head Cauliflower
1 small Red onion (sliced)
1 clove(s) Garlic (minced)
3 tbsp Coconut oil
1/2 cup Coconut milk, sweetened
1 pinch Himalayan sea salt (or to taste)
1/2 bunch Cilantro (coriander)
1/4 tsp Cumin
1/4 tsp Allspice, ground


1. Roast Poblano peppers on a grill until the skin is charred on all sides. Set aside covered for about 15 minutes, then peel the skin off. Cut open the peppers to remove the seeds and slice the pepper into strips.

2. Boil the corn on the cob for about 15 minutes. Set aside to let cool. Once cool, carefully cut the kernels off the cob and set aside.

3. Boil the cauliflower until tender. Add to blender with coconut milk, sea salt and cilantro and mix until you have a smooth consistency. Here you can experiment with your favourite spices. Try cumin, allspice or coriander.

4. In a large saute pan, heat the coconut oil over medium-low heat. Add the red onion and garlic to soften. Add the corn and poblano to saute for 1-2 minutes.

5. Add the cauliflower sauce and simmer over low heat until all the flavours have combined. Approximately 10 minutes.

Enjoy as a side dish or as a meal.

Nutrition Facts

Per Portion

Calories 117
Calories from fat 70
Calories from saturated fat 56
Total Fat 7.8 g
Saturated Fat 6.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.6 g
Cholesterol 0
Sodium 155 mg
Potassium 321 mg
Total Carbohydrate 10.9 g
Dietary Fiber 2.2 g
Sugars 3.6 g
Protein 1.9 g

Dietary servings

Per Portion

Vegetables 2.7

Energy sources


Meal Type(s)