Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups broccoli florets
- 2 1/2 cups cauliflower florets
- 2 1/2 cups 1-inch sweet potato chunks, peeled
- 1/2 red onion, cut lengthwise then quartered
- 3 Tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 4 cups cooked rice
- 1/2 cup olive oil
- 1 Tablespoon Dijon mustard
- 1 lemon, juiced
- 1/2 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup fresh parsley
Instruction
- Preheat oven to 425 degrees. Line a large rimmed baking sheet with foil. Add veggies to the baking sheet. Drizzle with olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon pepper, garlic powder and smoked paprika. Toss until evenly coated. Bake for 20 minutes. Flip and bake another 10 minutes.
- While the veggies are roasting, make the sauce. Add all the sauce ingredients to a food processor and pulse together. Pour into a bowl or bottle for serving.
- Add 1 cup of rice to 4 bowls. Evenly divide roasted veggies then drizzle with the desired amount of sauce.
