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! 

Roasted Vegetable Bowl with Creamy Basil & Parsley Sauce

Roasted Vegetable Bowl with Creamy Basil & Parsley Sauce

Serves 4

Roasted Veg Bowl Ingredients
  • 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
  • Creamy Basil & Parsley Sauce Ingredients
  • 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


    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.


    While the veg is roasting, cook 1 cup of brown rice according to its package directions.


    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!