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Creamy Guatemalan Pepián Sauce Recipe with Roasted Spring Vegetables

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A creamy, nutty Guatemalan pepián sauce made from toasted green pumpkin seeds paired with roasted spring vegetables for a comforting and fresh meal.

Ingredients

Scale
  • 1 cup green pumpkin seeds (pepitas), hulled and toasted
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup fresh parsley, chopped
  • 3 garlic cloves, peeled and minced
  • 2 green onions, sliced
  • 1 jalapeño pepper, seeded and chopped (optional)
  • 2 tablespoons fresh lime juice
  • 1/2 cup vegetable broth (low-sodium preferred)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • Spring vegetables for roasting:
  • 1 bunch asparagus spears, trimmed
  • 1 cup baby carrots, peeled
  • 1 cup baby potatoes, halved
  • 1 cup radishes, halved
  • 1 red bell pepper, sliced

Instructions

  1. Preheat oven to 350°F (175°C). Spread green pumpkin seeds evenly on a baking sheet and toast for 8-10 minutes, stirring halfway through, until fragrant and slightly golden. Let cool completely.
  2. Wash and trim the spring vegetables. In a large bowl, toss asparagus, baby carrots, baby potatoes, radishes, and red bell pepper with 2 tablespoons olive oil, salt, and pepper.
  3. Spread vegetables in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and caramelized. Remove radishes a few minutes earlier if needed.
  4. In a blender or food processor, combine cooled toasted pumpkin seeds, cilantro, parsley, garlic, green onion, jalapeño (if using), lime juice, vegetable broth, and 2 tablespoons olive oil. Blend until smooth but slightly textured, about 1-2 minutes.
  5. Season the sauce with salt and pepper to taste. Add more broth if the sauce is too thick.
  6. Transfer roasted vegetables to a serving dish. Spoon the pepián sauce over the top or serve on the side for dipping. Garnish with extra fresh herbs or lime wedges if desired.
  7. Optional: Sprinkle toasted pepitas on top before serving for added crunch.

Notes

Toast pumpkin seeds carefully to avoid burning. Blend sauce until smooth but keep some texture for authenticity. Adjust seasoning gradually and add broth to reach desired sauce consistency. Roast vegetables evenly sized for uniform cooking. Sauce tastes better after resting in fridge for a few hours or overnight.

Nutrition

Keywords: Guatemalan pepián, green pumpkin seed sauce, pepitas, roasted spring vegetables, creamy sauce, vegan, gluten-free, plant-based, easy dinner

Find it online: https://sweetstirring.com/creamy-guatemalan-pepi-a-n-sauce-recipe-with-roasted-spring-vegetables-made-easy/