Spruce up a bowl of brown rice with fresh vegetables and a smokey, roasted red pepper Romesco sauce.
This special rice bowl is topped with a truly unusual sauce. The red pepper and smoked paprika are the stars here, but all of the ingredients in combination support the balance of sweet, sour, savory, hot, and smoky. It’s rich and creamy, with stunning color and jaw-dropping flavor.
Treat your favorite people to this fabulous Smoky Roasted Red Pepper Cream Sauce for an indulgent bowl of yummy goodness. It’s not only vegan, it’s oil-free and gluten-free. Hope you love it too! 
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Romesco Sauce and Brown Rice Bowl
- Total Time: 40 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian
Description
Vibrant romesco sauce, nutty and smoky, perfectly complements fluffy brown rice. A quick, healthy weeknight meal.
Ingredients
- 1 cups (237 ml) red bell pepper
- 1 cups (237 ml) cashews
- 0.5 cups (118 ml) water
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 0.75 teaspoon smoked paprika
- 0.25 teaspoon yellow mustard
- pinch of garlic powder
- pinch of cayenne
- bowls of steamed brown rice
Instructions
- Roast the red pepper on a baking sheet in a 450°F (232°C) oven for about 25 minutes, or until the skins are completely wrinkled and the peppers are charred. Stir the pan while roasting if necessary to cook evenly.
- Once charred, remove from the oven and cover the pan for 10 minutes to steam.
- Uncover the pan and remove and discard the charred skin.
- Add the roasted red pepper, cashews, water, lemon juice, apple cider vinegar, salt, yellow mustard, smoked paprika, garlic powder, and cayenne to a high-powered blender.
- Blend until smooth and creamy. Taste and adjust seasonings if needed.
- To serve, warm the sauce briefly if desired and drizzle over bowls of steamed brown rice.
- Garnish bowls with sliced raw vegetables.
Notes
- For a richer flavor, toast the cashews in a dry pan before blending.
- If you don’t have a high-powered blender, soak the cashews in hot water for at least 30 minutes to soften them before blending.
- Leftover romesco sauce can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 10
- Protein: 10
- Cholesterol: 0 mg
Frequently Asked Questions
Can I use jarred roasted red peppers instead of fresh ones for the Romesco sauce?
Yes, jarred roasted red peppers can be used as a convenient alternative. Just drain them well to avoid excess liquid in your sauce.
What can I add to enhance the smokiness of the Romesco sauce?
You can increase the amount of smoked paprika in the recipe or add a few drops of liquid smoke to intensify the flavor.
Is it necessary to blend the Romesco sauce until completely smooth?
No, you can blend it to your preferred consistency; a slightly chunky texture can add interesting depth to the sauce.
