Veggie Rice Bowl with Lemon Herb Sauce
Ingredients
The bowl
-
1 ½
cups
mixed raw veggies
-
2
tablespoons
veggie broth or oil
-
to taste
sea salt
-
to taste
ground black pepper
-
1
cup
cooked rice
-
½
cup
cooked beans
Lemon Herb Cream Sauce
-
¾
cup
raw almonds
-
1 ½
cups
unsweetened almond or cashew milk
-
6
tablespoons
lemon juice
-
1
clove
raw garlic
-
2
teaspoons
apple cider vinegar
-
1-3
teaspoons
hot sauce (optional)
-
¼ - ¾
teaspoon
sea salt
-
¼
cup
fresh chopped chives
-
¼
cup
fresh chopped parsley
-
¼
cup
fresh chopped cilantro
Instructions
- Preheat the oven to 400°F (205°C).
- Rinse beans if using canned, or cook according to package directions if using dry.
- Wash and chop veggies into bite-sized pieces, then mix with beans, veggie broth (or oil), and season with salt and pepper.
- Spread the mixture onto a parchment-lined cookie sheet and bake for 15 minutes.
- While the veggies are cooking, prepare the rice and make the lemon herb sauce.
- For the sauce, blend all ingredients except for herbs in a high-speed blender until smooth, then pulse in the herbs until finely chopped but still visible.
- Once the veggies are done, place rice in a bowl, top with the veggie and bean mix, and drizzle with lemon herb sauce.
Nutrition Facts (estimated)
Servings
1
Calories
643
Total fat
11g
Total carbohydrates
119g
Total protein
29g
Sodium
428mg
Cholesterol
0mg
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