Romesco Veggie Bowl

This dish is all about the “romesco” sauce! The vegetables & seasonings are honestly interchangeable which is actually the beauty of it. If you don’t like cauliflower or kale you could easily swap for broccoli, cabbage, spinach, asparagus, mushrooms - you get the point.

This is my take on a romesco sauce as it isn’t 100% true to the classic recipe. I swapped sunflower seeds instead of almonds, added some nutritional yeast for extra flavor, and left out the bread. Make this at the beginning of the week and throw on salads, eggs, & vegetable bowls!

Here’s how you make it.

Ingredients:

• 1 red bell pepper

• 1 onion peeled

• 3 large cloves of garlic unpeeled

• 1 can crushed tomatoes

• 3 dried chipotle peppers

• 1/4 cup sunflower seeds

• 1/4 cup olive oil or more + some to brush the vegetables

• 2-3 tablespoons nutritional yeast

• Salt & pepper to taste

Instructions:

• Preheat the oven to 350. Brush the red pepper, garlic, and onion with olive oil and roast for 25-30 minutes. Once cool enough, peel the bell pepper and garlic and place in a blender along with the onion.

• While the vegetables are roasting soak the chipotle peppers in water. Remove the seeds and add to the blender with the can of crushed tomatoes, sunflower seeds, nutritional yeast, salt & pepper.

• Blend all ingredients together and slowly add in the olive oil while blending. Add more if needed and season to taste.
  
  Drizzle over couscous, sautéed kale, roasted cauliflower & carrots, and chickpeas!