Recipe by Ruthie
"This recipe is bright, creamy, salty, and slightly burned and crunchy. It's a delightful sensory experience, and also kind-of healthy, if you believe in that sort of thing! Also, this recipe would make a great paleo dinner with some spiraled veggie pasta."
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broccoli, cut into 1-inch florets
red bell peppers, cut into 1/2-inch chunks
yellow onion, thinly sliced into rings, rings separated
avocados - peeled, pitted, and chopped
salt, or more to taste
chopped fresh cilantro
cherry tomatoes, halved
fresh cilantro stems, or to taste
sea salt to taste
freshly ground black pepper
Sooo good! My family loved this too. Next time I think I will use maybe one more avocado. I also used a sweet onion inwith tthe veggies! Delish! Will absolutely make again.
Made this for dinner tonight and it was delicious. My anti Vegan husband actually went back for seconds. Side note, unless you're making this for a dinner party, or you have a Brady Bunch sized family, 1/2 this one. 2 boxes of pasta make a lot of leftovers.
I really enjoyed this dish; it feels very fresh and bright. The sauce coats everything nicely but does not feel heavy. When the warmer weather finally arrives I would like to have this for dinner on my patio. I doubled the broccoli because mine seemed a little on the small side and left out the onion because we don't care for it. My vegetables only took about 20 minutes to become blackened. This is a great recipe, even for meat eaters!
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Avocado Pasta with Blackened Vegetables
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 207
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