Roasted Vegetables with Rice

By Vegiegail

Ingredients

• 6 1/4-inch slices sweet potato,stacked and diced
• 6 stalks asparagus, tough portion removed
• Olive oil
• 1/2 cup 1/4-inch diced red pepper
• 1 bunch green onions, minced
• 1 cup vegetable broth
• 1 cup So Delicious original coconut creamer
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Cooked brown rice
• 1/2 teaspoon sea salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon white pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon Herbes de Provence

Preparation

Step 1

Preheat the oven to 400ºF.

On a jelly-roll pan greased with olive oil; roast the sweet potatoes for 10 minutes. While roasting, sauté the red pepper, onion and garlic until onion is translucent. Add the broth, creamer and spices.

Mix the cornstarch and water to blend. Add to mixture and bring to boil. When the 10 minutes are up, add the asparagus to the roasting pan. Roast potatoes additional 10 minutes alongside the asparagus. Stir sweet potatoes into the sauce and serve over the rice. Garnish with asparagus!