Serves a Crowd

Roasted Vegetable Bowl with Red Pepper Almond Sauce

July 18, 2018
Photo by Through The Kitchen
Author Notes

A healthy, colorful dish with a simple but flavorful sauce for an easy weeknight meal! —Through The Kitchen

  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 4 people
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 ounces organic broccoli
  • 10 ounces organic cauliflower
  • 1 large sweet potato
  • 1 organic avocado
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons olive oil
In This Recipe
Directions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Toss sweet potatoes with 1/2 tablespoon of olive oil, and roast in the oven for 20 minutes.
  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.
  4. Toss broccoli and cauliflower with remaining olive oil (1.5 tablespoons), garlic powder and onion powder.
  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).
  6. Once the vegetables are finished roasting, mix them together and toss with salt and pepper to taste.
  7. Scoop rice and vegetables into four bowls, and top with desired amount of avocado and sauce.

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