Roasted Broccoli & Rice Bowl with Chipotle Red Pepper Sauce
Roasted Broccoli & Rice Bowl with Chipotle Red Pepper Sauce
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  • Ingredients

    • For the rice:
    • 1 cup brown Jasmine rice (180 g) Please note that not all rice cooks the same and this method is best for jasmine rice)
    • 1 1/2 cups water (do not be tempted to do 2 cups like the package says, read my above paragraph. At the most, do 1 3/4 cups)
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon chipotle chile pepper spice
    • The veggies:
    • 5 cups broccoli florets (I used a 16 oz (453 g) frozen bag, no need to thaw first)
    • 1 large red bell pepper or 1 heaping cup chopped (130 g)
    • 2 cups corn (I used organic frozen, 270 g)
    • Chipotle Red Pepper Sauce: (makes 1 3/4 cups)
    • 2 red bell peppers or 2 heaping cups chopped (260 g)
    • 1/8 teaspoon chipotle chile pepper spice
    • 1 tablespoon coconut aminos (this has sweetness to it which balances the heat well)
    • 2 tablespoons lemon juice
    • 1/4 cup cooked and packed mashed potato (I used gold, or use a heaping 1/4 cup cashews, see Note below)
    • 1/4 teaspoon fine sea salt
    • 1/2-3/4 cup water, depending on desired consistency
    • Note: Since this sauce is made with potatoes and not nuts or oil, it is a different texture, more light. If you want a creamier, richer-tasting sauce, you can sub the potato for cashews, but you must soak the cashews for a couple hours in hot water prior if you do not have a high-powered blender like a Vitamix, otherwise the cashews may be gritty. I actually loved it with the potato and it tasted amazing mixed in with the whole bowl. It is important to blend up the ingredients with a high-powered blender to get the sauce extremely smooth. It did not work in my cheap kitchenaid blender. Otherwise, use a food processor and really process it for a few minutes to get it as smooth as possible.
    • FYI: I also tested a batch of the sauce with white beans instead of potatoes and it was nasty. I could taste the beans and the texture from them, so I wouldn't recommend it. Stick to potatoes or nuts.

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 1
    • Amount Per Serving
    • Calories: 3416 % Daily Value *
    • Total Fat: 16 g 25.28%
    • Saturated Fat: 4 g 21.5%
    • Trans Fat: 0 g %
    • Cholesterol: 15 mg 5%
    • Sodium: 3431 mg 142.95%
    • Calcium: 104 mg 10.41%
    • Potassium: 770 mg 21.99%
    • Magnesium: 0 mg 0%
    • Iron: 27 mg 151.56%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 794 g %
    • Dietary Fiber: 10 g 38.24%
    • Sugar: 537 g
    • Protein: 33 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 47.73%
    • Vitamin C 129.72%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat3
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs37
    • Exchange - Starch14
    • Exchange - Vegetables5
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total6 oz-eq
    • MyPlate - Vegetable Total4 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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