You know that one ingredient that makes a humble veggie bowl look like it has a PR team? That’s roasted red pepper coulis. It’s silky, punchy, and turns basic into bougie in one swoop of the spoon. No, it’s not just “fancy ketchup.” It’s the glow-up your grains and greens deserve.
Why Coulis Beats Sauce (And Why You Should Care)
A coulis sounds fancy because it is—kind of. It’s basically a smooth, strained puree built for glossy drizzles and clean lines. We’re talking runway-ready sauce.
– Texture: ultra-smooth, not chunky, not gloopy.
– Flavor: concentrated roasted pepper sweetness with a little tang.
– Purpose: to glam up bowls, plates, and your life.
So yes, it tastes great. But more importantly, it makes anything look chef-y. Think: dollops, swooshes, and artful splatters. You’ll feel like you should charge yourself for dinner.
The Flavor Blueprint
Roasted red pepper coulis brings four main vibes: sweet, smoky, tangy, and silky. Get those right, and you win.
- Sweet: Comes from long-roasted red bell peppers. Char = flavor.
- Smoky: A little char or smoked paprika deepens things.
- Tangy: Lemon juice or sherry vinegar brightens up the party.
- Silky: Olive oil and a blender make it swoon-worthy.
Optional Power-Ups
– A clove of garlic for backbone (roasted if you want mellow, raw if you like drama).
– A touch of tomato paste for umami.
– Almonds or cashews for body (soaked if you want extra creaminess).
– A tiny pinch of sugar or maple syrup to balance bitterness—only if needed.
The Basic Recipe (AKA Your New Bowl Bestie)
This makes enough for 4 generous veggie bowls, with some leftover for “taste tests.”
Ingredients
- 3 large red bell peppers
- 1 small garlic clove (roasted or raw, your call)
- 2–3 tablespoons extra-virgin olive oil
- 1–2 tablespoons lemon juice or 2 teaspoons sherry vinegar
- 1/2 teaspoon smoked paprika (optional but recommended)
- Salt and black pepper to taste
- Pinch of red pepper flakes (if you like heat)
Method
- Roast the peppers: Broil or grill them until the skins char and blister all over. Turn occasionally. FYI, you want good blackened spots.
- Steam and peel: Toss peppers in a bowl, cover for 10 minutes, then peel off skins. Seed them and discard the membranes.
- Blend: Add peppers, garlic, oil, lemon or vinegar, paprika, salt, pepper, and flakes to a blender. Blitz until completely smooth.
- Taste and adjust: Need more brightness? Add lemon. More depth? A splash more oil. A pinch of sugar if it tastes bitter.
- Strain (optional but pro): Push through a fine sieve for silk-level 100.
Shortcut Alert
Use jarred roasted red peppers. Drain them well and go straight to blending. It’s faster, still delicious, and no one will report you to the Sauce Police.
Build-Your-Own Veggie Bowl (Glam Edition)
Let’s be honest: a veggie bowl can look like a compost bin if you’re not careful. Coulis fixes that, but the supporting cast matters.
Start with a base:
- Grains: farro, quinoa, brown rice, bulgur
- Greens: massaged kale, arugula, shredded Brussels
Add roasted things:
- Broccoli, zucchini, cauliflower, or carrots
- Chickpeas or tofu (crisp them, please)
Fresh crunch:
- Cucumber, radish, shredded cabbage
- Herbs: parsley, dill, basil
Top like you mean it:
- Seeds: pepitas, sesame
- Extras: olives, feta, avocado, pickled onions
Now glam: Spoon a swoosh of coulis into the bowl first, then pile on your components. Drizzle more over the top. Finish with a squeeze of lemon and flaky salt. Suddenly, you’re “plating.”
Flavor Pairing Ideas
– Mediterranean: quinoa, roasted eggplant, cucumber, olives, feta, dill, coulis.
– Smoky-protein bowl: crispy tofu, charred corn, black beans, cilantro, lime, coulis + hot sauce swirl.
– Cozy autumn: farro, roasted squash, kale, toasted almonds, coulis + tahini drizzle.
Texture Magic: Make It Extra Silky
Want restaurant-level sheen? You can cheat.
- Emulsify: Add the oil slowly while the blender runs.
- Nut cream: Blend in 1–2 tablespoons soaked cashews or almonds.
- Sieve life: Strain it. Yes, it’s one more step. Yes, it’s worth it.
- Temperature trick: Serve it slightly warm for a softer mouthfeel.
Seasoning Sweet Spot
– Salt expands the pepper’s sweetness—don’t under-salt.
– Vinegar sharpens edges—add in micro-doses.
– Heat can hide behind sweetness—red pepper flakes or Aleppo pepper for a kinder glow.
Variations You’ll Brag About
Keep the red pepper heart, then riff.
- Tomato-pepper fusion: Blend in a roasted tomato for acidity and body.
- Harissa heat: Add 1 teaspoon harissa paste for smoky spice.
- Herb lift: Finish with basil or parsley for greener notes.
- Coconut vibe: A splash of coconut milk turns it into a dreamy, lightly sweet glaze (amazing with roasted cauliflower).
- Umami boost: 1 teaspoon miso or a few sun-dried tomatoes for depth.
How to Store It (So You Actually Use It)
You made the coulis. Now don’t let it haunt the back of your fridge.
- Fridge: 5–6 days in a sealed jar. Press plastic wrap onto the surface to limit oxidation if you want to be extra.
- Freezer: 2–3 months. Freeze in ice cube trays, then pop into a freezer bag. Thaw what you need.
- Reheat: Warm gently on low heat or let it come to room temp. Don’t boil it—flavors go weird.
Other Ways to Use It
– Sandwich spread with hummus and arugula.
– Pasta sauce with a splash of pasta water and extra olive oil.
– Dip for roasted potatoes or sweet potato wedges.
– Swirl into soups for instant glow-up.
– Omelet or frittata topper—weekend brunch flex.
Common Mistakes (And Easy Fixes)
– It tastes flat: Add acid (lemon or vinegar), then salt. Taste again. Repeat tiny tweaks.
– It’s bitter: Too much char or raw garlic bite. Strain it, add a pinch of sugar or maple, and mellow with a little more oil.
– It’s watery: You used jarred peppers with extra liquid. Drain better next time. For now, blend in a few almonds or a spoon of tomato paste.
– It’s pale and sad: Add a roasted pepper, a pinch of paprika, or a bit of tomato paste for color.
FAQ
Can I make this without a high-speed blender?
Yes. A regular blender works, and an immersion blender works in a pinch. Strain it for extra smoothness. IMO, if you blend a bit longer than you think, you’ll get very close.
Do I have to peel the peppers?
Peel them if you want a silky coulis with no bitterness. The skins add texture and a slight chalky feel. If you’re lazy today (relatable), at least peel most of it.
Is this coulis spicy?
Not by default. Red bell peppers give sweetness, not heat. If you want spice, add red pepper flakes, Aleppo pepper, or a dab of harissa. You’re the boss.
What proteins pair well with this?
Crispy tofu, grilled halloumi, chickpeas, white beans, or seared tempeh all shine. If you’re not strictly veg, shrimp or chicken also work. The coulis loves char and salt.
Can I use green or yellow peppers instead?
Yellow works in a pinch—sweeter and lighter in flavor. Green peppers taste more bitter and grassy, so the coulis loses its signature warmth. For that classic vibe, stick to red.
How do I make it oil-free?
Blend with water or aquafaba, then add 1–2 tablespoons soaked cashews for body. Taste and punch it up with extra lemon and salt. FYI, it won’t shine as much, but it’ll still slay.
Wrap-Up: Veggie Bowl, But Make It Fashion
Roasted red pepper coulis takes your bowl from “meal prep” to “main character.” It’s simple, flexible, and friendly with almost every veg you can throw at it. Make a batch, freeze a few cubes, and drizzle on everything. Your taste buds—and your Instagram—will thank you.