Lately, I’ve been in a bit of a healthy funk. Maybe it’s the holidays or the weather finally getting cold, but all my motivation for healthy, clean meals is out the door. I would much rather spend my time baking Christmas cookies and watching reruns of the Great British Baking Show. Which is perfectly fine. But I also get cravings for warm roasted vegetables, savory spicy sauces, and easy 20 minute meals. So why not both!
This dish is healthy, easy to make, and quite tasty, if I do say so myself. I find it’s a perfect dinner for squeezing in my vegetables after a day of Christmas cookies. This can be served as an entrée by itself or a side dish to a main dish. The sauce is also delicious in other dishes – I personally use the leftovers on my avocado toast.
The cashew cream sauce keeps for up to a week in the fridge and the roasted vegetables are best served hot.
- 5 cups cut-up vegetables of choice (I used red onions, parsnips, carrots, red peppers, mushrooms, and broccoli; feel free to mix it up!)
- 2 Tbsp olive oil
- 1 tsp sea salt
- ¼ tsp red pepper (optional)
Harissa Cashew Cream Sauce
- 1 ½ cup cashews (soaked overnight in water or 20 minutes in hot water)
- 2 Tbsp nutritional yeast
- Juice of one lemon (approximately ¼ c lemon juice)
- ¼ C + 1 tbsp olive oil
- ½ c nondairy milk
- 1 ½ tsp harissa seasoning (up to 2 tsp if you like more spice!)
- 1 ½ tsp salt plus more to taste
- 2 cloves of garlic
Roast the Vegetables
Preheat oven to 400 degrees. Chop vegetables into even pieces, about 1 inch large, and spread evenly on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and red pepper (if using). Bake for 20-25 minutes, or until vegetables are cooked through and lightly browned, flipping halfway through.
Make the Sauce
Add all sauce ingredients to a blender and blend until smooth. Add more nondairy milk to adjust texture to preference. Add salt to taste.
Serve vegetables with drizzle of sauce over them. Vegetables and sauce Can also be served on brown rice for a heartier meal.