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    Home » Recipes » Dinner

    Black Rice, Romesco, and Roasted Veggie Bowl

    Black Rice, Romesco, and Roasted Veggie Bowls {Beard and Bonnet} #glutenfree #vegan
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    Black Rice, Romesco, and Roasted Veggie Bowls {Beard and Bonnet} #glutenfree #vegan

    Some days simplicity is best when it comes to meals. Nothing fancy just a little leftover rice, roasted veggies, and one spectacular sauce all served up in a colorful bowl that you just cannot wait to dig your fork into. I adore food in bowls, so much so that I recently started a Pinterest board just for my love of bowls. Apparently, I am not alone because Kiersten of Oh My Veggies just declared them one of the 15 basic recipes every vegetarian should master. 

    There is really nothing that I love more than pulling out one of my favorite latte bowls and constructing a picture worthy bowl. Except for maybe devouring that picturesque bowl! Looking for a great way to use leftover rice and quinoa, that lone stalk of broccoli hanging out in the crisper drawer, or the last smidgen of smoky Romesco sauce or roasted red pepper cashew cream? Than this dish is for you my friend!

    So tell me, how do you build your favorite bowl?

    Black Rice, Romesco, and Roasted Veggie Bowls {Beard and Bonnet} #glutenfree #vegan

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    Black Rice, Romesco, and Roasted Veggie Bowl (Gluten Free and Vegan)

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    • Author: Beard And Bonnet
    • Yield: 3 1x

    Ingredients

    Scale
    • 1 medium sized head purple or white cauliflower, cut into florets. (about 3 cups)
    • 2 small broccoli crowns, cut into florets (about 2 cups)
    • olive oil
    • kosher salt
    • freshly ground black pepper
    • * 1 cup cooked black rice
    • 1 cup Romesco sauce, recipe in post
    • **¼ cup toasted sliced almonds

    Instructions

    1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the cauliflower and broccoli on the sheet pan and drizzle with olive oil, then sprinkle with salt and pepper to taste. Roast the veggies for approximately 20-25 minutes flipping halfway through. Remove from the oven and allow to cool slightly.
    2. Divide the cooked rice between 3 bowls, pile roasted veggies on top of the rice, drizzle prepared Romesco sauce, and top with a sprinkle of toasted almonds.

    Notes

    * If you don't have precooked rice on hand then you will need to make 1 cup uncooked rice for 3 cups of cooked rice.
    **See the recipe for Romesco sauce for how to toast almonds.

    Did you make this recipe?

    Tag @thismessisours on Instagram and hashtag it #thismessisours

    Recipe Card powered byTasty Recipes

     Click here for a quick and easy tutorial on how to make Romesco sauce!

    How To Make Romesco {Beard and Bonnet} #glutenfree #vegan

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    Romesco Sauce (Gluten Free and Vegan)

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    • Author: Beard and Bonnet

    Ingredients

    Scale
    • ¾ cup slivered almonds
    • 2 cloves garlic, minced
    • 2 jarred roasted red peppers, chopped
    • 1 tablespoon olive oil
    • 1 tablespoon red wine vinegar
    • 2 teaspoons sweet paprika
    • ¼ teaspoon kosher salt
    • ½ cup ten Free and Vegan)">homemade vegetable broth

    Instructions

    1. Toast the almonds: Preheat a large, heavy bottomed pan, over medium-low heat. Pour the sliced almonds in the pan in a single layer. Toss frequently until fragrant and golden brown, around 5-7 minutes.
    2. Place the toasted almonds in a high powered blender or the bowl of a food processor fitted with the "S" blade and pulse into fine crumbs. Add the garlic and pulse until finely chopped. Add the chopped roasted red peppers, olive oil, red wine vinegar, paprika, and salt, then puree until smooth. You will need to stop and scrape the sides every now and then to ensure hat everything has been incorporated. If your blender or food processor is having a hard time blending the sauce add the vegetable broth 1 tablespoon at a time until there is enough liquid for the machine to operate properly.

    Notes

    This recipe for Romesco sauce is slightly adapted from one of my all-time favorite cookbooks Isa Does It!

    Did you make this recipe?

    Tag @thismessisours on Instagram and hashtag it #thismessisours

    Recipe Card powered byTasty Recipes

     

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    Reader Interactions

    Comments

    1. Sarah | Well and Full says

      June 18, 2015 at 10:26 pm

      I love the purple cauliflower! Nature makes the best colors 🙂

      Reply
    2. Kaitlin @ The Garden Grazer says

      March 05, 2014 at 8:22 am

      Hi Meg! I've admired your blog for a long time now and never left a message, so I thought I finally should to let you know how awesome it is and how much I've been enjoying it! 🙂 I went (mostly) gluten-free in addition to vegan a couple months ago and am loving it! Your blog has so many delicious recipes and photos. Thanks so much and take care!

      Reply
      • Meg says

        March 05, 2014 at 10:54 am

        Kaitlin I am so happy that you left a comment! Thank you so very much for all of your kind words and I am so glad to be a part of your gluten free/vegan journey.

        Reply

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    About Meg

    Individual Strawberry Crisps

    Life can get pretty complicated, especially around dinner time. Whether you’ve got picky eaters, or bonafide allergy concerns, we’ve got some inspiration that’ll get you excited to bring all of those wants, needs and like-to-have’s around your family table. I’ve put together a couple of quick articles and guides to help you get started on your journey, or maybe just to help you get to know us a little better. So dig in and see what we’re all about. Just don’t judge – because we’re a total mess! More About Us

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