Roasted Chickpea and Veggie Bowl with Red Pepper Sauce
Ingredients
- 1 can chickpeas, rinsed, drained and pat dry
- 1/4 chopped red onion
- Asparagus and brussel sprouts, chopped
- 2 tsp olive oil or more or 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
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 ingredients together on a lined sheet pan and toss to coat then spread out to make sure no ingredients are laying on top of each other
Place in oven and bake for about 15-20 minutes or until veggies have browned
Sauce
Coat veggies and place in an oven at 400F for 15 minutes or until garlic is cooked
Place pepper and onions in a high speed blender and squeeze garlic pieces into it
Add remaining ingredients except water and set to blend on high until smooth
Add small amounts of water at a time until desired consistency is reached
Tips
This sauce will stay good refrigerated for up to 7 days
Enjoy with some rice
