Roasted Vegetable Bowl with Pepper Sauce
Ingredients
- 1 can chickpeas
- 1/4 red onion
- Asparagus
- Brussels sprouts
- 2 teaspoons olive oil
- 1 tablespoon soy sauce
- 1 teaspoon thyme
- 1/2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/4 teaspoon lemon pepper
- 1/2 teaspoon red pepper
Sauce components
- 3 red bell peppers
- 1/2 yellow onion
- 1 head garlic
- Olive oil (optional)
- 1/4 cup hemp hearts
- 2 tablespoons nutritional yeast
- 1 teaspoon miso paste
- Juice of one lemon
- 1/4 teaspoon salt
- Water (as needed)
Preparation
Preheat oven to 400°F.
Combine all ingredients on a lined sheet pan and toss to coat.
Spread out the ingredients to ensure none are overlapping.
Bake for 15 to 20 minutes or until vegetables are browned.
Sauce making
Coat the vegetables with oil if desired and roast at 400°F for 15 minutes or until garlic is cooked.
Transfer roasted peppers and onions to a high-speed blender.
Squeeze the garlic cloves into the blender.
Add hemp hearts, nutritional yeast, miso paste, lemon juice, and salt.
Blend on high until smooth.
Gradually add water until the desired consistency is reached.
Tips
Serve the roasted veggie bowl with rice and the prepared sauce.
The sauce can be refrigerated for up to 7 days.
