Garlicky Roasted Veggie Bowl with Red Pepper Sauce
Ingredients
- 1 can chickpeas, rinsed, drained, and pat dry
- 1/4 chopped red onion
- Chopped Veggies: Asparagus and Brussels sprouts, sliced
- 2 tsp olive oil (or more/less to preference)
- 1 tbsp soy sauce
- 1 tsp thyme
- 1/2 tsp dry basil
- 1 tsp garlic powder
- 1/4 tsp lemon pepper
- 1/2 tsp red pepper
For Red Pepper Sauce
- 3 red bell peppers, sliced
- 1/2 yellow onion, roughly chopped
- 1 head of garlic, end cut off to expose the garlic pieces
- Drizzle of olive oil (if preferred)
- 1/4 cup hemp hearts
- 2 tbsp nutritional yeast
- 1 tsp miso paste
- Juice of one lemon
- 1/4 tsp salt (or more to taste)
- Water to thin out to preference
Preparation
Preheat oven to 400F.
Combine all sheet pan ingredients, toss to coat, and spread out to ensure even cooking. Bake for 15-20 minutes or until veggies have browned.
For the sauce, coat veggies and place in an oven at 400F for 15 minutes or until garlic is cooked.
Place peppers and onions in a high-speed blender, squeeze garlic pieces into it, and add remaining ingredients (except water).
Blend on high until smooth. Add small amounts of water at a time until desired consistency is reached.
Refrigerate the sauce; it will stay good for up to 7 days.