If you were to look inside my fridge, more often then not, you would find a little jar of sauce.
Not just any sauce.
A few days after Scarlet was born, my mom came over to make us some dinner and the meal she made has become a staple in our house. The sauce for the roasted veggies comes from one of my favorite food blogs and the dinner concept from my mom's sheer genious.
Thank you Mom.
As I've mentioned before, eating all real foods takes some planning, preperation and time and I'm always looking for easy items I can keep on hand to throw together a quick meal... especially when you can get good leftovers out of it!
A few things about this meal:
- If you are a meat eater and worry that a meal of veggies won't fill you up... I promise this will.
- You can use any veggies you like with the sauce. Although it does taste amazing with the cauliflower!
- I sometimes add garbonzo beans or lentils to the meal for added protein.
- I always double or triple the sauce and keep it on hand for another meal. Thus, the little magic jar.
- If your 3 year old says "I will like vegetables when I get older mama." then you might be out of luck with this one. Yes, I'm speaking from experience.
ROASTED CAULIFLOWER AND ASPARAGUS BOWLS
- 1 head of cauliflower - cut into bit sized pieces
- 1 bunch of asparagus
- 1 package of the 5 Grain Blend from Trader Joe's (it is a mix of couscous, orzo, beans and red quinoa) or any grain
- Vegetable broth
I follow these intructions and mix together:
- 2 T almond butter
- 1 T braggs amino acids
- 1 t lemon juice
- 3 T water
- 1 T maple syrup
- 1 t minced ginger
- 1 t minced garlic
- 2 T chopped cashews or almonds
Preheat oven to 400 degrees.
Follow the instructions for cooking the 5 Grain Mix and get it going on the stove. I use vegetable broth and coconut oil.
Side note: I usually make the whole package because it works great for leftovers and Duke LOVES it. Seriously great, kid-friendly, mix! I usually mix in some avocado and sometimes I can even hide some broccoli in it. Sometimes.
Mix together the ingredients for the sauce in a small bowl.
In a medium sized bowl, toss the cauliflower with about half the sauce and place on a baking sheet. Roast for about 15 minutes.
While the cauliflower starts cooking, toss the asparagus with the remaining sauce.
After about 15 minutes, stir the cauliflower and add the asparagus to the baking sheet and roast for another 10 minutes.
Layer everything in a bowl!
If you like spicy, it tastes great with a bit of Sreracha on top.