Roasted Veggie Bowls with Sweet Onion Sauce [21 Day Fix]
- Author: Annie Chesson
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 3 servings 1x
- 1 red pepper, diced
- 20 spears asparagus, fibrous ends removed, chopped
- 2 cups broccoli florets
- 1 onion, thinly sliced
- 1 teaspoon garlic powder
- 1 clove garlic, left whole
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey (optional)
- 6 tablespoons stock (chicken or veggie)
- 1 tablespoon almond milk
- 1 tablespoon lemon juice
- 3 cups COOKED brown rice
- Preheat oven to 400 degrees
- Prepare veggies and spread all of them (except for the onions) across a baking sheet
- Drizzle with 1 tablespoon of olive oil, and sprinkle with salt, pepper, and 1 teaspoon garlic powder
- Spread out a large sheet of foil
- Place sliced onions in the center of the foil. Over top, drizzle 1 teaspoon of olive oil, the balsamic vinegar, and the honey. Season with salt and pepper. Toss to combine well
- Seal the foil across the sides and top, making a little “packet” for the onions – seal it as tightly as you can so as little steam as possible releases while cooking
- Add the sealed foil packet on the baking sheet with the rest of the veggies and roast for 15 minutes, remove and flip with a spatula (leave the onions alone), and roast for another 5 minutes
- Meanwhile, cook your rice in veggie stock – set aside
- When your veggies are done, remove all but the foil packet to a plate, carefully open the foil packet, and spread it out across the baking sheet
- Turn your oven to broil
- Spread the onions into a single layer over the foil and broil for about 3 minutes, watching carefully so they don’t burn
- Add the onions into a blender with the almond milk, veggie stock, and lemon juice
- Blend and season to taste with salt and pepper
- Stir rice and roasted veggies together, top with sweet onion sauce, and serve!