Roasted Sweet Peppers with Smoky Tomato Rice, Rosemary White Beans, and Almond Basil Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red pepper halves on a baking tray, brush them with 15 ml (1 tbsp) olive oil, and season with 2 g (1/3 tsp) salt and a pinch of black pepper. Roast for 25 to 30 minutes, until tender with lightly charred edges.

2. 2

   While the peppers roast, heat 15 ml (1 tbsp) olive oil in a medium saucepan over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in half of the minced garlic and cook for 30 seconds more.

3. 3

   Add the rice, smoked paprika, and ground cumin. Stir for 1 minute to coat the rice and bloom the spices. Add the crushed tomatoes, vegetable broth, 2 g (1/3 tsp) salt, and a pinch of black pepper. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   In a separate skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the remaining garlic and the fresh rosemary; cook for 30 seconds. Add the white beans, 2 g (1/3 tsp) salt, and the remaining black pepper. Sauté for 4 to 5 minutes, stirring gently, until heated through and lightly golden in spots.

5. 5

   For the cream, place the blanched almonds, water, lemon juice, fresh basil, nutritional yeast, lemon zest, and a pinch of salt in a blender. Blend until smooth and thick. If needed, add 15 to 30 ml (1 to 2 tbsp) more water to adjust the texture.

6. 6

   Fluff the smoky tomato rice with a fork and divide it among plates. Arrange the rosemary white beans and roasted pepper halves on top or alongside.

7. 7

   Finish with spoonfuls of almond basil cream over the dish and sprinkle with chopped fresh parsley. Serve hot.