Roasted Veg 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 Veg Bowl with Creamy Basil & Parsley Sauce - The Aloha Files

Roasted Veg Bowl with Creamy Basil & Parsley Sauce - The Aloha Files


Serves 2

Ingredients

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


  • 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! 

    Roasted Veg Bowl with Creamy Basil & Parsley Sauce

    Roasted Veg Bowl with Creamy Basil & Parsley Sauce