This Roasted Veggie Vegan Rice Bowl with Garlic Sauce offers a delightful combination of flavors and textures, making it a wholesome and tasty choice for a quick meal. Roasting the vegetables enhances their natural sweetness and adds depth to the dish, while the creamy garlic sauce provides a savory finish. The recipe allows for personalization with a variety of vegetables and garnishes, making it adaptable to different preferences. A wonderful meatless option, this rice bowl promises to fulfill any appetite without compromise.
Ingredients
- 1 cup brown rice, cooked
- 1 medium zucchini, sliced
- 1 medium red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup cashews, soaked and drained
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 Tbsp lemon juice
- 1/4 cup water
- 1 Tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the zucchini, red bell pepper, and cherry tomatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Spread the veggies on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through to ensure even cooking.
- In a blender, combine soaked and drained cashews, garlic, nutritional yeast, lemon juice, and water. Blend meticulously until the mixture becomes smooth and creamy.
- To assemble, divide the cooked brown rice among serving bowls. Top with the roasted veggies and drizzle generously with the prepared garlic sauce.
- Finish by garnishing with chopped fresh parsley before serving.
Keywords: Wholesome, Customizable, Quick Meal, Nutritious, Healthy
Spice Rack: Garlic Powder, Smoked Paprika, Salt, Black Pepper
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