Roasted Red Pepper Sauce

Sauces are a way of life here in Belgium. There are many kinds, and each dish has it’s own special one. Can’t choose one sauce, why not add TWO?! Each day I try to make healthy lunches for Axel and I and per his request, I’ve been trying to find some delicious sauces to accompany our daily quinoa power bowls, as I like to call them since they provide us so much energy and fuel our days.

So this roasted red pepper sauce has been adapted from Pinch of Yum‘s Mediterranean Quinoa Bowl. I have not tried her bowl, but the sauce was amazing. A-MAZE-ing.


  • 2 Roasted Red Peppers (1 yellow, 1 red) Try roasting your own. It’s super easy and Here’s how to do it
  • 1 large clove of garlic
  • Pinch of Salt
  • The juice of 1 Meyer lemon*
  • 1/2 cup of rapeseed oil
  • 1/2 cup almonds (I used slivered as it was easier on my stick blender)


  • To Roast the peppers -> Preheat the oven to 450° F/230° C
  • Step 1: Wash and then rub the peppers with oil (I use rapeseed or olive)
  • Step 2: Cover a baking sheet with foil and place the peppers in the oven for 10 minutes.
  • Step 3: After 10 minutes, flip the peppers and cook for another 10 minutes or until they become a bit blackened. You should be able to flatten the pepper with a spoon when they are fully cooked.
  • Step 4: Put the peppers in a bowl and cover with plastic wrap. Let them sit for 10 minutes.
  • Step 5: When cooled, peel the skin off the peppers using a fork and your fingers. Discard the skin.
  • Step 6: Cut the peppers into several pieces, rinse them and pat dry.


  • To make the sauce –>
  • Put all the ingredients in a bowl and mix everything together with your blender of choice. (I use a stick blender.)
  • Put your bowl of goodness into the fridge and serve when chilled.

Again, I put this sauce on Quinoa bowls, with eggs, on top of burgers- you name it. I hope you enjoy it as much as we do!

*Since lemon size varies, try adding most, but not all of the juice and then adjust the taste with more juice if necessary.

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