Roasted Broccoli & Rice Bowl with Chipotle Red Pepper Sauce. Vegan, dairy-free, gluten-free, oil-free, meatless dish. Healthy whole grain, veggies and just 8 ingredients.
Yes, yes, yes. I’m back with another bangin’ sauce recipe. This nut-free sauce is at the request of a reader who asked that I come up with a red bell pepper sauce that she and her family could enjoy, without the fat and/or nuts. So, obviously I knew what I would do. Funny enough, I already have a creamy red pepper sauce on the blog and it’s super popular, but it contains nuts which won’t work for many people and they are super expensive. I totally changed up that recipe to suit this veggie bowl.
Today’s recipe has a little kick too….not too much, just right.
This is a super simple and light meal with whole grains and colorful veggies. The sauce is nearly fat-free, making it an excellent choice for health.
You are not dreaming either that this entire bowl is just 8 yummy ingredients (plus salt & water).
I can’t wait to hear what you think of this Roasted Broccoli & Rice Bowl with Chipotle Red Pepper Sauce. Drop me feedback below as I love to have it here on the blog connected to the recipe and it brightens my day! I’d also love to see your pic on Instagram. Make sure to tag me @thevegan8 and put my hashtag #thevegan8 in your CAPTION! For some reason, I have been missing many tags from you guys now unless my hashtag is in your caption….more crazy changes with IG. I don’t want to miss it. Thanks!
Roasted Broccoli & Rice Bowl with Chipotle Red Pepper Sauce
Ingredients
- 1 cup (180g) brown Jasmine rice
- 1 1/2 cups water
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon chipotle chile pepper spice
- 5 cups broccoli florets
- 1 large red bell pepper, diced
- 2 cups (270g) corn
CHIPOTLE RED PEPPER SAUCE
- 2 red bell peppers or 2 heaping cups (260g) chopped
- 1/8 teaspoon chipotle chile pepper spice
- 1 tablespoon coconut aminos
- 2 tablespoons lemon juice
- 1/4 cup cooked and packed mashed potato
- 1/4 teaspoon fine salt
- 1/2-3/4 cup water (depending on desired consistency)
Instructions
- Add the first 3 ingredients to a small pot and bring to a boil. Once boiling, immediately cover and turn down to low and simmer for 25 minutes or until all the water is gone. Remove from the heat, return the lid and steam the rice for 10 minutes. Fluff with a fork.
- Preheat the oven to 415°F and place all the chopped bell peppers on a pan lined with parchment paper. Keep in mind that 1 of the bell peppers is for the bowl and the other 2 are for the sauce, so try to space them a bit on the pan so you will have the right amount when making the sauce. Season with salt.
- To another pan lined with parchment paper, add the broccoli and season with salt and pepper. Put both pans in the oven. Place the peppers on the middle rack and the broccoli on the lower rack. Bake for 15 minutes. Your peppers should be tender and starting to brown and the broccoli should be tender, but still firm. Cook the broccoli longer if needed until fork tender.
- Add the 2 cups of bell peppers to the blender and reserve the other 1 cup for the bowl. Add all of the other "chipotle red pepper sauce" ingredients to the blender as well. Blend until completely smooth. It should be a nice smooth, creamy consistency. I started out with 1/2 cup water and you can add more if you want it thinner. Slightly warm over the stove just until warm if desired.
- Heat the corn in the microwave or over the stove. Assemble individual bowls with the veggies and rice and drizzle with the chipotle red pepper sauce.
Hi Brandi! I’m so going to make this in the next couple of days. I don’t have coconut amino…would low sodium tamari work? Thank you!
Hi Chen, yes, that should be the best substitute! Low sodium tamari is more salty than coconut aminos (which is a little sweet) so I would maybe use a bit less and add to taste! Let me know what you think of it 🙂
I’ll definitely reduce it. I think I need to get me some coconut amino and try it. Less salty is better. Will report back to you Brandi. Thank you! ❤
I finally made these today and just had a big bowl for lunch. My goodness gracious…the sauce is incredible! I forgot to buy lemon, so I subbed with ACV and used 1 tsp of low-sodium tamari. I added avocado chunks, mix of pinto/black/kidney beans, diced steamed potatoes and corn tortilla chips that I baked for 10 mins at 400°. It was very filling, delicious and did I mention the sauce is incredible? I just love your recipes Brandi. Thank you!!!
So happy to hear that Chen! Thank you so much for the wonderful feedback! So happy you loved it so much, thank you for making it and your kind words! I’m glad the tamari worked as well!
I know that this recipe calls for red peppers, but I was looking for a way to use up an abundance of green bell peppers and thought I would give this a try. I roasted the peppers first in hopes in might make them a little sweeter. It came out really good and made a nice topping for rice, beans and lots of green veggies. I rather liked the green sauce with all of the green veggies, it was visually pleasing. I will definitely make it again, perhaps next time with the recommended red peppers or even yellow or orange, whatever is on sale! Thought you might be pleased to know it worked out with this major substitution! (:
That is so wonderful to hear it was just as delicious with the green bell peppers April! Sounds yummy, thank you so much for sharing and leaving feedback!
This is one of our favorite meals and I plan it bi-weekly. The sauce is perfect, easily made and could be used with any vegetables, but I like it just the way you published it!
I made this for dinner tonight. It is so good! The red pepper sauce is delicious. The roasted veggies along with the corn and rice is perfect. I added some sunflower seeds on top for crunch. Can’t wait to have the leftovers tomorrow!