Roasted Vegetables in a Chili Almond Butter Sauce [Vegan + Gluten-Free]

The last two days we enjoyed Roasted Vegetables in a Chili Almond Butter Sauce with Mini Roasted Potatoes that are savory and so flavorful. My husband gives it a 10 out of 10 and is loving the new sauce saying it truly makes the meal! This was a creation on a whim using what I had on hand before going to get more local fruits and vegetables. The first time around we had broccoli, carrots and jalapenos.

The second time we had cauliflower with carrots and both were delicious, I think the cauliflower may be the winner! The texture is so desirable! Cover it in a spicy creamy almond butter sauce with mini roasted potatoes on the side and you are in heaven!

We had this meal for dinner and followed it up for lunch the next day, it was that good! I even went to the market today and got enough to make it for dinner. When you find a good thing why not embrace it?

Ingredients:

• 10-14 Mini Potatoes (Red, White or Mixed)
• 1/2 Head Cauliflower, Chopped
• 1 Carrot, Sliced Thin
• 1 tsp Olive (or Avocado, Coconut Oil...your favorite)
• Season with Salt, Pepper and Garlic Powder

OR replace the veggies above with these or your favorites:

• 1 Small Head of Broccoli - Chopped
• 1 Carrot - Sliced Thin
• 1 Large Jalapeno - Sliced

Peaceful Preparation:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Boil the potatoes until a fork passes through without much resistance, yet before falling apart. Remove from heat.
3. Place the potatoes on one end of the baking sheet and the chopped vegetables on the other. Lightly coat the vegetables and potatoes with 1 tsp olive or avocado oil and season with salt, pepper and garlic powder.
4. Bake for 15 minutes, flip, bake for an additional 15 minutes. While baking make the sauce, recipe below.
5. Serve hot, place the vegetables on one side of the bowl and the potatoes on the other. Cover the vegetables in the Chili Almond Butter Sauce.

Chili Almond Butter Sauce

• 2 Tbsp Almond Butter
• 1/4 Cup Freshly Squeezed Grapefruit Juice
• 1-3 Red Thai Chili Peppers
• Pinch of Sea Salt
• 1 tsp Coconut Butter
• 1 tsp Agave

Blend in a food processor or blender until smooth. Reserve, pour on top of vegetables when they come out. Also great with a number of other dishes!! 

Variations:

• Use Peanut Butter or your favorite nut butter in the sauce. Use Seed Butter for Nut-Free.
• Use other citrus juice in the almond butter sauce such as lime! Yum!
• Pass on the 1 tsp of oil for oil-free.
• To make a larger meal add tofu or beans, a side salad and bread.