Roasted Vegetables with Brown Rice Vermicelli Noodles (or rice)
Title: Roasted Vegetables with Brown Rice Vermicelli Noodles Author: Britney Shawley Recipe type: Lunch Prep time: 20 minutes Cook time: 40 minutes Total time: 60 minutes Serves:4 people
Looking for a quick, delicious & budget friendly dinner? This one is it. I whipped this together one evening with the vegetables I had in my fridge and it has become a weekly favorite. The most labor intensive part of this dish is chopping the vegetables and waiting for everything to cook. I recommend this on those busy nights but when you want a comforting dish.
2 large sweet potatoes, peeled and diced 8 small potatoes, cut in half 1/2 a head of broccoli, diced 2 carrots, diced
2 tbsp avocado oil 2 pinches of sea salt
2 tbsp coconut oil 2 tsp sesame oil 2 tsp Bragg Soya Sauce (Amino Acids) 4 cloves garlic, minced salt and pepper to taste
1/2 a bag of brown rice vermicelli noodles
Preheat oven to 425F
Dice your sweet potatoes, small potatoes, broccoli, carrots. Add them to a sheet pan with parchment paper. Drizzle oil and sprinkle salt. Pop into preheated oven for 40 mins ish.
After 20 minutes, boil a large pot of water with pinch of salt.
Once boiled, add vermicelli noodles to the pot and cook for 3 minutes. Rinse under cold water.
While noodles are cooking, turn burner to medium heat. In a pan add coconut oil, sesame oil, bragg soya sauce and 4 cloves garlic cloves minced. Cook for 2-3 minutes until garlic is fragrent (careful not to burn) Immediately add the noodles to this sauce and mix it all around to cover noodles.
Scoop noodles into separate bowl, add salt and pepper to top. As soon as vegetables are done add them to the top of the noodles and serve.
I purchase my vermicelli noodles from my local Metro in the ethnic section. They are under $3 and last 2 meals.
Totally worth the added flavor and nutrients it gives to the meal.
Purchase the vegetables that are within your budget. Any vegetable can be roasted for this meal.
Quick Tips & Tools:
Tools: Baking Pan, parchment paper, fry pan, large pot
Be sure to boil your water for the noodles half way through roasting your vegetables. You will then be able to cook noodles as sauce just before vegetables are done so that everything can be cooked and and served piping hot at the same time.
Substitute Rice or Quinoa for noodles!
If you do not have bragg, use soya sauce that you do have.
This is already a low prep super fast meal (except for waiting time). I find when I am waiting I use that time to clean my dishes or scrub the floors. It keeps me in the kitchen with an eye on the food but using my time productively so that all I have left are bowls and a pan to clean up after dinner.