Simple Vegan Beans and Veggies with Sauce
Ingredients
Beans
- 1 can black beans, do not drain liquid
- 1/4 cup onion, chopped
- 1 1/2 tsp garlic powder
- 1/4-1/2 t salt
Vegetables
- 1 sweet potato, cubed
- 2 cups brussel sprouts, cut in half
- 2-3 T olive oil
- salt + pepper, to taste
Herby sauce
- 1/2 c packed cilantro
- 1/4 c fresh mint
- 1/2 c packed basil
- 3 cloves garlic
- 2 T olive oil
- 1 t salt
- 1/2 lemon juiced
Rice
- 1 cup rice
- 2 cups water/or broth
Toppings
- sprouts of choice
Preparation
Saute onion on medium heat for 5 minutes, add garlic powder and salt, and saute for 30 seconds.
Add the can of beans and allow to simmer on low while you roast your vegetables.
Take a fork or potato masher and slightly mash the beans and add water if needed to thin out.
Preheat oven to 425 degrees. Add all vegetable ingredients to a bowl and toss to combine. Place on a parchment or Silpat lined baking sheet and bake for 25-30 minutes until crisp.
Add all the ingredients for the herby sauce to a food processor or blender and blend until a pesto-like consistency.
Prepare rice as instructed on packaging.
When the vegetables are done cooking, toss in the herby sauce and serve warm.
