Roasted Vegetable Bowl With Red Pepper Almond Sauce

Name: Roasted Vegetable Bowl With Red Pepper Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Red Pepper Almond Sauce, 1 12 ounce jar of roasted red peppers, 3/4 cup toasted almonds, water (to thin out sauce), and more.

Yes, Roasted Vegetable Bowl With Red Pepper Almond Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!