Roasted Cauliflower Romesco Rice Bowl!
I love starting my week off with this healthy and delicious Roasted Cauliflower Romesco Rice Bowl! If I could I would eat this everyday, I would! It is so flavorful and packed with fiber, nutrients, antioxidants, vitamins, and more! This meal can be ready and on the table in 20 minutes!
-A head of cauliflower (chopped up)
-1 green pepper (sliced)
-1 red pepper (sliced)
-1 yellow pepper (sliced)
-1 onion (sliced)
-2 jalapeños (sliced)
-2 tablespoons olive oil
-A sprinkle of salt, pepper, garlic powder, paprika
-2 1/2 Organic Whole Roasted Red Peppers (jarred)
-1 clove of garlic
-1/2 teaspoon pepper
-pinch of salt
-1/4 cup sliced almonds (toasted)
-1/2 teaspoon balsamic vinegar
-1/2 teaspoon paprika
-1/4 teaspoon red pepper flakes
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-Start cooking the brown rice on the stovetop.
-Preheat your oven to 400 F and line a baking sheet with parchment paper.
-Add all of the sliced vegetables to the baking sheet.
-Drizzle on the olive oil and sprinkle the veggies with the salt, pepper, garlic powder, and paprika.
-Put in the oven to roast for 15 minutes (this timing can be more or less depending on how you like your vegetables cooked). (I like to broil the vegetables for the last 2 minutes to get them a little crisp on top.)
-While the vegetables are baking make the Romesco Sauce.
-On the stovetop toast the almonds on low heat for 3-4 minutes stirring frequently.
-To your blender add the roasted red peppers, garlic, pepper, salt, toasted almonds, balsamic vinegar, paprika, and red pepper flakes.
-Blend on high until almost smooth.
-When the rice and vegetables are just about done I like to heat up the romesco sauce on the stovetop.
-To make your bowl, add a layer of rice, all of the delicious roasted vegetables, sliced avocado, and drizzle the Romesco sauce on top.
-Serve and ENJOY!!!
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