Description
Vibrant romesco sauce, nutty and smoky, perfectly complements fluffy brown rice. A quick, healthy weeknight meal.
Ingredients
Units
Scale
- 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