Roasted Veggie Bowls with Sweet Onion Sauce [21 Day Fix]

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  • 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


  1. Preheat oven to 400 degrees
  2. Prepare veggies and spread all of them (except for the onions) across a baking sheet
  3. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt, pepper, and 1 teaspoon garlic powder
  4. Spread out a large sheet of foil
  5. 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
  6. 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
  7. 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
  8. Meanwhile, cook your rice in veggie stock – set aside
  9. 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
  10. Turn your oven to broil
  11. Spread the onions into a single layer over the foil and broil for about 3 minutes, watching carefully so they don’t burn
  12. Add the onions into a blender with the almond milk, veggie stock, and lemon juice
  13. Blend and season to taste with salt and pepper
  14. Stir rice and roasted veggies together, top with sweet onion sauce, and serve!