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Roasted Broccoli and Potato Nourish Bowl with Cheezy Chili sauce 🌿
Oven roasted fingerling potatoes, parsnips, broccoli with white beans and kale, drizzled with an easy and flavourful no-blend cheezy chili sauce. It’s simple and so cozy.
Here’s what you’ll need:
5 fingerling potatoes, halved
2 tbsp vegan butter or extra virgin olive oil
1 parsnip, peeled and cut into rounds
a handful broccoli florets and stems, chopped
100g white beans, cooked
a handful kale, chopped
salt + pepper, to taste
the sauce:
1 tbsp cashew butter
1/8 tsp garlic powder
1/8 tsp ancho chili powder
a pinch of turmeric
1/2 tbsp lemon juice
2 tbsp plant-based milk (or more, if necessary)
a pinch of salt
Preheat oven to 425. Melt vegan butter drizzle on potatoes and parsnips (in a baking dish or tray). Toss to coat and season with salt and pepper.
Roast for 15 minutes. Remove from oven and toss in broccoli. Roast for an additional 10 minutes.
Toss in beans a kale and roast for another 5 ish minutes.
While your veggies roast, combine all sauce ingredients in a small bowl. Stir until smooth. To thin, add more plant-based milk (a little at a time) until sauce reaches desired consistency.
Remove veggies from the oven, drizzle with cheezy chili sauce and serve hot.
Serves 1
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