Recipe

Roasted Vegetable Bowls with Red Pepper Sauce

Servings:
4
Total Time:
0
hr
45
min
Jump to RecipeRoasted veggies in a bowl with a fried egg on top.

A good roasted veggie bowl is the perfect weeknight meal. When you feel like you need to get more vegetables in just roast up a ton of veggies, add a delicious sauce and top it with an egg or avocado.

What type of veggies should I add to my bowl?

The main vegetable to use is some type of potato. That really gives it a good base. I use yukon gold potatoes in this but you could also use sweet potatoes or russet potatoes.

In addition to the potatoes this recipe has broccoli and carrots. You can also use zucchini, cauliflower, or brussel sprouts. Use what you have and what you like.

Roasted veggies.

How to bake roasted veggies?

To roast the vegetables, add them to a baking sheet with oil and salt. Bake them at 425°F (220°C). The potatoes take longer than the broccoli so I like to add the root vegetables (potatoes and carrots) to one pan and the softer veggies (broccoli) to another. That way you can take the pans out at different times.

Bowl of veggies next to a bowl to red pepper sauce.

Make it a Meal

To make this recipe a meal I like to add some protein to it. Either a soft boiled or fried egg, crispy tofu, or roasted chickpeas. You can also serve this as a side dish.

Roasted Vegetable Bowls with Red Pepper Sauce

5 stars4 stars
(
1
)
Servings:
4
Prep Time:
15
min
Cook Time:
0
hr
30
min
Total Time:
0
hr
45
min

Ingredients

Roasted Vegetables

  • 4 yukon gold potatoes, cubbed
  • 1 head of broccoli, chopped (about 4 cups of florets)
  • 3 carrots, chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt

Sauce (Makes 2 cups)

  • 1 tbsp olive oil
  • 1 shallot, diced (about 1/4 cup)
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 3 cloves of garlic
  • 1 cup diced tomatoes, fresh or canned
  • 2 roasted red peppers
  • 1/4 cup cashews
  • juice from 1/2 lemon (about 1 1/2 tbsp)
  • 1/2 tsp kosher salt

Toppings

  • 4 eggs
  • 2 avocados
  • fresh parsley

Directions

  1. Preheat oven to 425°F (220°C).
  2. Line 2 baking sheets with parchment paper. Add potatoes and carrots to one and broccoli to the other. Drizzle the olive oil and salt over both sheets. Bake for 20 minutes then toss. Bake the potato tray for about 10 more minutes or until golden brown.
  3. Make the Sauce: Heat olive oil over medium-low heat. Add shallot, cumin, and salt. Cook for about 3 minutes or until softened. Add in garlic and cook for an additional 2 minutes.
  4. Add the shallot garlic mixture to a blender. Add in the tomatoes, peppers, cashews, and lemon. Blend until smooth, about 1 minute. taste and add more salt if needed.
  5. Divide the veggies into bowls, top with sauce and your choice of topping (soft boiled egg, avocado, or parsley).

Notes

This makes about 2 cups of sauce. You won’t need all of it, so save the extra in the fridge and serve with more veggie bowls, on top of pasta, or as a dipping sauce.

Products Used

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