Thai Peanut Roasted Vegetable Bowl (Print Version)

Roasted vegetables, creamy Thai peanut sauce, and fresh herbs create a vibrant, satisfying bowl served over rice.

# Components:

→ Vegetables

01 - 1 medium sweet potato, peeled and cubed
02 - 1 red bell pepper, cut into chunks
03 - 1 zucchini, sliced
04 - 1 cup broccoli florets
05 - 1 red onion, cut into wedges
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Rice/Base

09 - 1 1/2 cups jasmine or brown rice (uncooked)
10 - 3 cups water or vegetable broth

→ Thai Peanut Sauce

11 - 1/3 cup creamy peanut butter
12 - 2 tablespoons soy sauce or tamari
13 - 2 tablespoons lime juice
14 - 1 tablespoon maple syrup or honey
15 - 1 tablespoon sesame oil
16 - 1 clove garlic, minced
17 - 1 teaspoon fresh ginger, grated
18 - 1 to 2 teaspoons sriracha or chili sauce, to taste
19 - 2 to 4 tablespoons warm water, as needed

→ Toppings

20 - 1/4 cup roasted peanuts, chopped
21 - 1/4 cup fresh cilantro, chopped
22 - 1/4 cup green onions, sliced
23 - Lime wedges, for serving

# Preparation Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine sweet potato, bell pepper, zucchini, broccoli, and red onion in a large bowl. Drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly. Spread mixture in a single layer on the prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and lightly charred.
04 - Prepare rice according to package instructions using water or vegetable broth. Once cooked, fluff with a fork and set aside.
05 - In a mixing bowl, whisk together peanut butter, soy sauce or tamari, lime juice, maple syrup or honey, sesame oil, minced garlic, grated ginger, and sriracha. Add warm water a tablespoon at a time until the sauce reaches a smooth, pourable consistency.
06 - Divide the cooked rice among serving bowls. Top each with roasted vegetables and generously drizzle with peanut sauce.
07 - Garnish with chopped roasted peanuts, fresh cilantro, green onions, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Easy to adapt for different vegetables and dietary needs
  • Packed with flavor and rich in plant-based protein
  • Batch-friendly for meal prep
  • Leftovers taste just as good the next day
02 -
  • Packed with nutritious vegetables and plant protein
  • Naturally gluten free when made with tamari
  • The sauce doubles as a great dip or salad dressing
03 -
  • Roast your vegetables right up to the point of being lightly charred – that hint of caramelization pulls out the natural sweetness and adds depth to the bowl
  • Always taste and adjust your peanut sauce last as the flavor of fresh lime juice can vary quite a bit
  • Leftover sauce tastes even better on salads noodles or as a dipping sauce for raw vegetables

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