Joyful Purple Veggies
Ingredients
- 1 bunch asparagus
- 10 red potatoes
- 1 head cauliflower
- 3 c. brussels sprouts
- 2 c. quinoa, cooked
For the Sauce
- 2 cloves garlic
- 1/2 c. veganaise
- 1 tbsp. parsley, dried
- 1/2 lemon, juiced
Instructions
- Heat your oven to 425 degrees.
- Chop the asparagus into 1" pieces, discarding the last 1/2" of the stems. Chop the cauliflower into bite sized pieces. Cut the potatoes into 1/2" chunks, and cut the brussels sprouts in half.
- Place all veggies on 2 baking dishes to ensure there's no overlap in the veggies, and roast for 40 minutes, stirring half way through.
- Make the sauce: dice the garlic, and mix in a small bowl with the veganaise, parsley, and lemon juice. Stir well, and set aside.
- Remove the veggies from the pan, let cool for a few minutes, and stir in the quinoa. Then add the veganaise sauce, stirring well.
- Serve immediately. The veggies will last for a few days in the fridge, and are great as cold leftovers too!
Notes
There were a ton of purple veggies at the store and I had to grab them all: potatoes, cauliflower, asparagus, brussels sprouts. The color inspired this recipe. I hope you can find them.
Also, I have quinoa or rice along with beans on hand every week, ready to add to any recipe. I make huge batches of them every Sunday. If you don't have cooked quinoa on hand, cook it first, but note that it'll add about 30 minutes to the time on this recipe.
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