Roasted Vegetable Bowl with Creamy Basil & Parsley Sauce
I love this roasted vegetable bowl because you can create a bunch of different versions. Just swap out some of the vegetables for other ones and top over quinoa instead of rice. This bowl is a great reboot if you've been struggling with eating healthy. Not only is it delicious it also makes you feel amazing!
1 cup cauliflower, chopped 4 carrots, chopped 2 sweet potatoes, peeled & chopped 2 yellow squash or zucchini, chopped 1 bunch asparagus 1 cup uncooked brown rice garlic powder 1 cup raw, unsalted cashews 1 1/4 cup water 1 cup fresh parsley 1 cup fresh basil 1 clove garlic 1/3 cup nutrtional yeast 1/2 lemon, juiced
ROAST THE VEG
Use two large baking sheets and silicon baking mats and add the chopped veggies to the sheets and sprinkle with garlic powder. Bake at 350 degrees for about 30 minutes. Some vegetables make take longer so just keep your eye on them.
COOK THE BROWN RICE
While the veg is roasting, cook 1 cup of brown rice according to its package directions.
MAKE THE CREAMY SAUCE
In your Vitamix, food processor, or blender combine the cashews, water, parsley, basil, garlic, nutritional yeast, and lemon juice and blend until smooth.
Once the veggies are done add to the top of brown rice and pour the basil and cashew cheese over the top!