Save This Thai Peanut Roasted Vegetable Bowl brings together crisp roasted vegetables, fragrant rice, and a creamy homemade peanut sauce for a meal that is both deeply satisfying and bright with flavor. It is comforting enough for a cozy night in but vibrant enough to impress anyone at your table. Whenever I need a quick dinner that feels a little special without much effort, this is the recipe I reach for.
The first time I made this, the kitchen filled with an amazing aroma and everyone circled back for seconds. Now it is a weeknight staple that my family genuinely looks forward to.
Ingredients
- Sweet potato: for natural sweetness and hearty texture choose medium-sized ones without bruises or soft spots
- Red bell pepper: adds crunch and color look for glossy firm peppers
- Zucchini: offers a tender bite select smaller zucchini for sweeter flavor
- Broccoli: a nutrient boost and beautiful green contrast choose tight florets
- Red onion: brings caramelized sweetness and depth
- Olive oil: helps vegetables roast evenly use good quality extra virgin if possible
- Salt and black pepper: basic seasoning to enhance flavors use freshly cracked pepper for best taste
- Jasmine or brown rice: forms a fragrant satisfying base rinse before cooking to fluff
- Water or vegetable broth: for cooking rice broth adds more flavor
- Creamy peanut butter: forms the sauce base natural peanut butter without additives gives the best texture
- Soy sauce or tamari: provides umami tamari for gluten-free
- Fresh lime juice: for tang only use freshly squeezed for brightness
- Maple syrup or honey: subtle sweetness to balance the richness pure maple syrup works best
- Sesame oil: infuses a toasty nutty note look for toasted sesame oil
- Garlic: brings punch always use fresh cloves mincing right before adding
- Fresh ginger: adds warmth and zing grate from a firm moist root
- Sriracha or chili sauce: for moderate heat adjust to your taste
- Warm water: to thin and emulsify the sauce use as needed
- Roasted peanuts: add crunch and extra peanut flavor unsalted is best
- Fresh cilantro: bright flavor and herbal aroma choose bunches with fresh green leaves
- Green onions: offer mild sharpness sliced thin for topping
- Lime wedges: for a final burst of acidity
Instructions
- Prepare and Preheat Oven:
- Begin by preheating your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper which prevents sticking and makes cleanup easy.
- Toss and Season Vegetables:
- Place the sweet potato cubes red bell pepper chunks zucchini slices broccoli florets and red onion wedges into a big mixing bowl. Drizzle with the olive oil and toss gently to ensure every piece is coated. Sprinkle on the salt and black pepper then toss again to coat all sides evenly.
- Roast Vegetables:
- Arrange the vegetables in a single layer on the lined baking sheet. Roast them for 25 to 30 minutes. About halfway through use a spatula to gently turn them so they roast evenly on all sides. Look for edges that are tender and slightly charred which brings out natural sweetness and depth.
- Cook Rice:
- Rinse the rice thoroughly under cold water until the water runs clear. Place the rinsed rice in a medium saucepan with your water or vegetable broth. Bring it to a gentle boil over medium-high heat then reduce to low and cover. Simmer according to your rice type until all liquid is absorbed about fifteen minutes for jasmine and thirty-five for brown. Let it rest covered for five minutes then fluff with a fork.
- Whisk the Peanut Sauce:
- As the rice cooks measure the peanut butter into a medium mixing bowl. Add the soy sauce lime juice maple syrup sesame oil minced garlic grated ginger and your desired amount of sriracha. Begin whisking while pouring in warm water a tablespoon at a time until the sauce is smooth glossy and pourable. Taste and adjust for salt spice and tang.
- Assemble the Bowls:
- Scoop a portion of rice into each serving bowl. Top generously with portions of the warm roasted vegetables arranging for color and variety. Drizzle the creamy peanut sauce over the veggies letting it pool on the rice for extra flavor in every bite.
- Add Toppings and Serve:
- Finish each bowl with a sprinkle of chopped roasted peanuts fresh cilantro and green onion. Nestle a lime wedge on the side for squeezing just before eating to brighten up all the flavors. Serve immediately while warm.
Save Peanut butter is my all time favorite ingredient in this dish because it ties together all the flavors in a silky, comforting way. Once my kids realized you could put peanut sauce on anything they started begging for more “peanut bowls” so we started experimenting together which turned into a fun family tradition.
Storage Tips
Leftovers keep well for up to four days stored in an airtight container in the fridge. I recommend storing the sauce separately if possible so the veggies and rice stay crisp. Warm gently before serving and add a splash of water to the sauce if it thickens.
Ingredient Substitutions
Swap sweet potato for butternut squash or carrots. If you do not have broccoli use cauliflower. For nut allergies sunflower seed butter works beautifully in the sauce and pumpkin seeds add the crunch. Soy free coconut aminos or liquid aminos can stand in for the tamari.
Serving Suggestions
Pile into meal prep containers for easy work lunches paired with sliced avocado or a handful of edamame for extra protein. Make it a full feast with fresh spring rolls on the side or a cold Thai cucumber salad for contrast.
Cultural and Historical Context
This recipe draws inspiration from the flavors of Thai cuisine where vibrant vegetables, silky rice, and flavor packed sauces are everyday staples. While traditional Thai peanut sauce recipes differ from region to region the balance of salty sweet sour and heat is a classic hallmark and always customizable for personal preference.
Seasonal Adaptations
In summer try adding snap peas asparagus or grilled corn for brightness In fall swap in roasted squash or Brussels sprouts Winter calls for root veggies like parsnip or carrots paired with a bit more ginger
Save This vegetable bowl is the kind of bright, colorful dinner that always puts everyone in a good mood. Enjoy and do not forget to double the peanut sauce—you will want extra!
Recipe FAQ
- → Can I use different vegetables in this bowl?
Absolutely. Feel free to substitute with carrots, cauliflower, snap peas, or your favorite seasonal vegetables.
- → How do I make the sauce nut-free?
You can replace peanut butter with sunflower seed butter and omit the peanuts for a nut-free version.
- → Is there a way to add more protein?
Try adding baked tofu or edamame for extra plant-based protein in your bowl.
- → What rice works best for the base?
Jasmine rice offers aroma and softness, but brown rice or even quinoa can be delicious alternatives.
- → How do I make it gluten-free?
Use tamari in place of soy sauce to ensure the bowl is gluten-free. Always double-check your ingredients.
- → How spicy is the Thai peanut sauce?
The spice level is customizable; use more or less sriracha to suit your personal preference.