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

• Gluten free

• Produce

  • 2 cups Broccoli florets
  • 1 clove Garlic
  • 1 tsp Garlic powder
  • 1 Onion
  • 20 Spears asparagus

• Refrigerated

  • 1 tbsp Almond milk

• Canned Goods

  • 6 tbsp Stock

• Condiments

  • 1 tsp Balsamic vinegar
  • 1 tsp Honey
  • 1 tbsp Lemon juice

• Pasta & Grains

  • 3 cups Brown rice, cooked

• Baking & Spices

  • 1 Red pepper

Found on thegarlicdiaries.com

Description

Ingredients

• 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

Directions

• 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 dont 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!