The hemp sauce makes this dish and brings the roasted veggies to a whole other level! Feel free to swap in other veggies to match your preferences, but this combo of onions, bell peppers, sweet potatoes, and kale is a real winner.
1 tablespoon plus 1 teaspoon coconut oil, melted, plus more for pan
½ red onion, cut into 1-inch (2.5 cm) diced
2 sweet potatoes, cut into 1-inch (2.5 cm) diced
2 bell peppers, cut into 1-inch (2.5 cm) diced
2 cups kale, stemmed and cut into large ribbons
Sea salt and ground black pepper, for seasoning
For hemp sauce:
¼ cup (60 mL) hemp hearts
2 tablespoons raw cashews, soaked overnight
¼ cup (60 mL) water, plus more if needed
1 tablespoon nutritional yeast
1 tablespoon fresh lemon juice
1 garlic clove, minced
Pinch sea salt and ground black pepper
1. Preheat oven to 400°F. Line a baking sheet with parchment (baking) paper. Lightly oil the paper.
2. In a medium bowl, toss diced red onion, sweet potato, and bell pepper with 1 tablespoon melted coconut oil. Season well with salt and pepper.
3. Place in an even layer on the prepared baking sheet. Roast in oven for 25-30 minutes, or until veggies are just tender and have started to turn golden on the edges.
4. While veggies are roasting, prepare the hemp sauce. Place all ingredients into a blender or food processor. Puree until smooth. Stop and scrape down as needed. The sauce should not be too thick or too thin. Add a little water, a few teaspoons at a time, if the blender is having trouble blending. Transfer to a bowl and refrigerate until ready to serve.
5. Meanwhile, toss the kale ribbons with remaining 1 teaspoon melted coconut oil and season with sea salt and pepper.
6. When other veggies have roasted for 25-30 minutes, remove from oven and add the kale to the baking pan. Place back in oven and roast for another 5-6 minutes, or until kale has wilted.
7. To serve, place half of the veggies into a bowl, saving the remainder for tomorrow’s lunch. Drizzle with half of the hemp sauce. Eat while warm.
Keywords: Buddah Bowl Recipe