Oil Free Roasted Vegetables with Easy Lemon Cream Sauce
Oil free roasted vegetables with an easy lemon cream sauce are perfect for a plant based dinner!
Servings: 4 Servings
Calories: 300kcal
Ingredients
Oil Free Roasted Vegetables
- Roasted Vegetables , Brussel sprouts, sliced summer squash, red onion, portobello mushrooms and butternut squash
- 1 teaspoon white vinegar
- 1 teaspoon amino acids , or soy sauce
- 2 teaspoons Montreal chicken seasoning
- 1 2 garlic cloves, minced , minced
Easy Lemon Cream Sauce
- 1/4 cup lemon juice , freshly squeezed
- 1/4 cup lite coconut milk
- 2 Tablespoons water
- 2 garlic cloves , minced
- 1 teaspoon maple syrup
- 1 teaspoon cornstarch
- pinch of salt
- pinch of white pepper
Finished Bowl
- Avocado Slices
- Chickpeas
- Fresh Spinach or Power Greens
- Oil Free Roasted Vegetables
- Lemon Cream Sauce
Instructions
Oil Free Roasted Vegetables
- Roast Vegetables: Toss halved brussels sprouts, sliced summer squash, red onion, portobello slices and butternut squash with the splash of white wine vinegar, amino acids, garlic cloves and some . Then on a parchment lined baking pan, roast at 400 degrees for 30-45 minutes depending on the level of done you like your vegetables. Stir halfway through!
Lemon Cream Sauce
- Add all ingredients except cornstarch to a small mason jar or small bowl. Slowly whisk in cornstarch. Pour mixture into a saucepan on stove and heat on low, whisking constantly to remove cornstarch clumps until thickened. Immediately remove when done and serve warm with vegetables.
Put the Bowl Together
- Serving options: serve roasted vegetables as a side dish with a drizzle of the lemon cream or fill a bowl with fresh spinach, add your vegetables, avocado slices and chickpeas then top with a drizzle of the sauce.
Notes
- *feel free to use whatever vegetables you like!
Nutrition
Calories: 300kcal