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Prep time
15 minutes
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Cook time
1 hour
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Serves
4 people
Author Notes
A healthy, colorful dish with a simple but flavorful sauce for an easy weeknight meal! —Through The Kitchen
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Ingredients
- Red Pepper Almond Sauce
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1
12 ounce jar of roasted red peppers
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3/4 cup
toasted almonds
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water (to thin out sauce)
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1 tablespoon
garlic powder
- Veggie Bowl
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1 cup
organic brown rice, prepared per instructions
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10 ounces
organic broccoli
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10 ounces
organic cauliflower
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1
large sweet potato
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1
organic avocado
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1 tablespoon
garlic powder
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1 tablespoon
onion powder
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2 tablespoons
olive oil
Directions
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Preheat the oven to 375 degrees Fahrenheit.
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Toss sweet potatoes with 1/2 tablespoon of olive oil, and roast in the oven for 20 minutes.
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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.
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Toss broccoli and cauliflower with remaining olive oil (1.5 tablespoons), garlic powder and onion powder.
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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).
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Once the vegetables are finished roasting, mix them together and toss with salt and pepper to taste.
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Scoop rice and vegetables into four bowls, and top with desired amount of avocado and sauce.
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