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
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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