Roasted Vegetable Bowl with Red Pepper Almond Sauce
Through The Kitchen
Photo by Through The Kitchen
- Serves
- 4 people
- Prep Time
- 15 Minutes
- Cook Time
- 1 Hour
A healthy, colorful dish with a simple but flavorful sauce for an easy weeknight meal!
Ingredients
Red Pepper Almond Sauce
- 1 12 ounce jar of roasted red peppers
- 3/4 cup toasted almonds
- water (to thin out sauce)
- 1 tablespoon garlic powder
Veggie Bowl
- 1 cup organic brown rice, prepared per instructions
- 10 ounce organic broccoli
- 10 ounce organic cauliflower
- 1 large sweet potato
- 1 organic avocado
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoon olive oil
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Directions
- Step 1
Preheat the oven to 375 degrees Fahrenheit.
- Step 2
Toss sweet potatoes with 1/2 tablespoon of olive oil, and roast in the oven for 20 minutes.
- Step 3
In the meantime, blend all sauce ingredients (except water) in a high-speed blender, like a Vitamix. Add water to sauce to thin out to desired thickness. Set aside.
- Step 4
Toss broccoli and cauliflower with remaining olive oil (1.5 tablespoons), garlic powder and onion powder.
- Step 5
Once the sweet potatoes have roasted for 20 minutes, add broccoli and cauliflower to the same pan and roast for another 40 minutes (with sweet potatoes remaining on the pan).
- Step 6
Once the vegetables are finished roasting, mix them together and toss with salt and pepper to taste.
- Step 7
Scoop rice and vegetables into four bowls, and top with desired amount of avocado and sauce.