Sometimes I just need a sheet pan meal prep that involves minimal effort, and even more importantly, minimal clean up. The beauty of these roasted veggies with almond butter sauce for lunches is that you can a) mix it up by choosing seasonal veggies and b) I always include roasted mini potatoes, and roasted mini potatoes are so damn good.
This week I did roasted broccoli, asparagus and mini potatoes. Chop your veggies, toss them in oil, S&P, garlic and onion powder and pro tip: everything but the bagel seasoning. Roast at 425-degrees F for 12-15 minutes for most veggies and ~30-minutes for mini-potatoes.
A dip is CRUCIAL to my enjoyment of roasted veggies all week long. I often do some sort of aioli (vegan mayo + pesto or hot sauce) but this week I tried this amazing almond butter sauce.
I hope you love this Almond Butter Sauce! It’s:
- & Delicious!
Roasted Veggies with Almond Butter Sauce
I am all about dips. Dips make the dish in my opinion! This creamy almond butter sauce is no exception. Try it as a dip for roasted veggies, fresh rolls or baked tofu.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 8 servings (2 tbsp/serving) 1x
- Category: Dip
- Method: Whisk
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
- 1/2 cup almond butter
- 1/4 cup rice wine vinegar
- 2 tbsp Bragg’s liquid aminos or low sodium soy sauce
- 1–2 tbsp maple syrup
- 1/4–1/2 cup water
- Add all ingredients to a small bowl. Whisk thoroughly to combine.
- Use a dipping sauce for roasted veggies, baked tofu, pita bread or fresh rolls!
Keywords: dip, vegan dip, almond butter sauce, veggie dip, creamy dip, almond butter dip