Ingredients

The following ingredients have 2 Servings
  • 1 1/2 cups mixed raw veggies (, whatever you have in your fridge)
  • 2 tablespoons veggie broth (or your favorite oil) (, for roasting veggies (low sodium if needed))
  • sea salt (, to taste)
  • ground black pepper (, to taste)
  • 1 cup cooked rice (about 1/2 cup uncooked) (, I used wild rice but whatever you have in your pantry)
  • 1/2 cup cooked beans (, I used garbanzo but any kind you have in your pantry works)
  • 3/4 cup raw almonds
  • 1 1/2 cup unsweetened Silk almond or cashew milk (, or use coconut for an added layer of flavor)
  • 6 tablespoons lemon juice
  • 1 clove raw garlic
  • 2 teaspoons apple cider vinegar
  • 1- 3 teaspoons of your favorite hot sauce (, optional for spice)
  • 1/4 - 3/4 teaspoon sea salt ((see note))
  • 1/4 cup fresh chopped chives
  • 1/4 cup fresh chopped parsley
  • 1/4 cup fresh chopped cilantro

Instruction

  • Preheat oven to 400 F (205 C).
  • Rinse beans if using canned, or cook according to package directions if using dry.
  • Wash and chop veggies into bite size pieces. Mix with beans, veggie broth (or oil) and dash of salt and pepper.
  • Spread onto a parchment lined cookie sheet and bake for 15 minutes. Even though different veggies bake at different times, I like mixing everything together and baking at that perfect 15 minute mark. This leaves some veggies al dente and some a little more cooked, which gives a great variety of textures to the recipe. The only exception is potatoes that would need to be kept separate and cooked longer.
  • While veggies are cooking, cook rice and make lemon herb sauce (see directions below).