Romesco Sauce + Roasted Nourish Bowls

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This is the formula for a standard lunch around here:

  1. Gather vegetables. I usually roast a bunch of vegetables at the beginning of the week so I can easily reach for them for lunches and dinners. I’ll also include something green like wilted spinach or kale
  2. Get some protein. I pick easy plant proteins like chickpeas, black beans or lentils.
  3. Add some grain. Barley, brown rice, quinoa, wheat berries, etc. – all add substance and texture.
  4. Sauce it up.This is what makes the bowl. A good sauce is essential to a satisfying nourish bowl situation. My favorites include: tahini miso dressing, pesto, hummus and, duh, romesco.

This romesco sauce is super easy —  you will need a food processor, but it only takes 5 ingredients and minimal time, especially if your cashews are already toasted. With a some veggies, chickpeas and brown rice, it makes for an easy vegan lunch.


Romesco Sauce (Vegan)

Makes about 1 cup

  • 1/3 cup raw cashews
  • 3-4 whole roasted red peppers (from the jar) torn into strips
    or 3/4 cup of sliced roasted red peppers
  • 1 garlic clove
  • 1/2 teaspoon smoked paprika
  • salt, to taste

  1. Toast cashews: Place cashews in a dry pan over a medium heat. Cook for 5-10 minutes, tossing frequently, until golden and toasty. Allow to cool for 5 minutes.
  2. Place peppers, garlic, paprika and cashews in a food processor and blend. (It’s ok if some of the liquid from the pepper jar gets into the mix.) Add a bit of salt, and process until almost smooth, but a little chunky. Store in an air-tight container in the fridge for 5 days. Or you can freeze for a longer shelf life.


Roasted Nourish Bowls

Note: this is more of a suggestion than a recipe. You can add different grains, vegetables and protein. I love the idea of a fried egg or some crumbled feta here.
Serves 1.

  • Cauliflower florets, roasted
  • Carrot coins, roasted
  • Asparagus, roasted
  • Cooked brown rice
  • Cooked chickpeas
  • Shredded Kale
  • Parsley for garnish

  1. Make sure your vegetables are cut into bite-sized pieces. Arrange all ingredients in a decent-sized bowl.
  2. Sprinkle with parsley and spoon romesco sauce over. Serve with extra romesco on the side.


Photo credits: Leah Vanderveldt

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