Red Bell Pepper and Onion Sauce

Sunday is when I take the time to prepare my lunches for the week or at least lunch for a few days. I like to prepare something that will be nutritious and satisfying. This Red Pepper and Onion Sauce is quick and easy and requires no additional cooking; just place everything in the blender and top on base of choice: pasta, quinoa, rice, or potatoes. I also usually add a can of beans to any recipe I make to boost the protein content. This week I am making black beans and rice with red pepper and onion sauce. You can make the sauce while your rice is cooking and then once cooked, add the sauce and beans and voila, you have lunch for at lease three days!

Red Bell Pepper and Onion Sauce
​with Brown Rice and Black Beans
vegan, plant-based, refined sugar-free

Ingredients:
Sauce

• 1 onion, chopped
• 1 red/green/yellow pepper, chopped
• 1/2 cup raw almonds or cashews
• 1/4 cup water
• 1 Tbsp tahini or almond butter
• 2 Tbsp soy sauce or 1/4 cup nutritional yeast
• 1 1/2 tsp smoked paprika
• salt to taste

Rice and Beans

• 1 can of black beans, rinsed
• 1 cup uncooked brown rice

Instructions:

1. Place rice in a pot and add 2 1/4 cups of water with 1/2 tsp salt, bring to a simmer, reduce heat to low and cover for 45 min.
2. Add the  sauce ingredients to a blender and mix until smooth.
3. When the rice is cooked, mix together with the sauce and black beans.

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