Save This vibrant Thai Peanut Roasted Vegetable Bowl brings together roasted seasonal vegetables, fragrant jasmine rice, and a creamy, tangy peanut sauce. It is a deeply comforting dish that manages to feel both energizing and cozy. I first whipped up a version of this bowl on a lazy Sunday when the fridge was full of odds and ends, and it quickly became my favorite way to eat more veggies without ever feeling bored.
The first time I made this, the whole house filled with warm roasted aromas. It is the kind of meal my friends request when they come over because it feels special but is so easy to pull together.
Ingredients
- Broccoli florets: give the bowl chewy texture and vibrant color choose sturdy bright green heads
- Red bell pepper and yellow bell pepper: supply sweetness and crunch look for firm glossy peppers
- Large carrot: adds earthy notes and natural sweetness go for firm and slender
- Small red onion: delivers a gentle bite and caramelizes beautifully pick ones with tight skins
- Olive oil: coats the veggies for roasting choose a good quality extra virgin for best flavor
- Salt: enhances all the flavors fine sea salt works especially well
- Black pepper: adds subtle warmth use freshly cracked if possible
- Jasmine rice: absorbs all the saucy goodness pick a fragrant long grain for authentic taste
- Water: needed for perfectly cooked rice filtered if available
- Creamy peanut butter: forms the sauce’s base use natural or no-stir for smoothness
- Soy sauce or tamari: brings umami and saltiness tamari keeps it gluten free
- Rice vinegar: brightens the peanut sauce choose unseasoned for pure flavor
- Lime juice: gives fresh zing and keeps the sauce lively squeeze it from ripe limes
- Maple syrup or honey: balances salty and tangy flavors pure maple syrup for vegan bowls
- Toasted sesame oil: delivers nutty depth look for dark aromatic sesame oil
- Garlic and fresh ginger: infuse bold aromatics mince or grate both right before using
- Warm water: adjusts the sauce texture add slowly for the perfect drizzle
- Roasted peanuts: offer crunch and that extra peanut punch choose unsalted and coarsely chop
- Green onions: add a fresh bite buy crisp and bright green stalks
- Fresh cilantro: delivers herby brightness always use leaves from vibrant bunches
- Lime wedges: make every bite customizable look for juicy heavy limes
- Toasted sesame seeds: give a subtle crunch and nutty finish toast your own or buy pre-toasted
Instructions
- Prep the Vegetables:
- Wash and pat dry all vegetables. Trim broccoli into bite-size florets. Remove seeds from bell peppers and slice into strips. Peel and slice carrot into thin rounds for even roasting. Cut red onion into wedges that hold their shape
- Toss and Season:
- In a large mixing bowl add broccoli bell peppers carrot and onion. Drizzle with olive oil add salt and pepper. Toss thoroughly with clean hands until every piece is shiny and covered
- Roast Vegetables:
- Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet. Make sure nothing is overlapping. Slide into a preheated oven at 425 degrees Fahrenheit. Roast for about 25 to 30 minutes stirring once halfway through. Watch for caramelized edges and fork-tender centers
- Cook the Rice:
- While veggies roast rinse jasmine rice under cold water until water runs clear this removes starch for fluffy grains. Combine rinsed rice water and salt in a medium saucepan. Bring to a boil over medium-high heat then immediately lower to a gentle simmer. Cover tightly and cook for 15 minutes or until rice is tender and water is absorbed. Turn off the heat and let the rice rest for 5 minutes before fluffing with a fork
- Make the Peanut Sauce:
- In a small bowl whisk peanut butter soy sauce rice vinegar lime juice maple syrup sesame oil minced garlic and grated ginger. Add warm water just a little at a time whisking constantly until the sauce is creamy pourable and as thin or thick as you prefer
- Assemble the Bowls:
- Spoon warm rice evenly into bowls. Pile on a generous scoop of roasted vegetables. Drizzle with the peanut sauce ensuring it hits both the veggies and rice
- Garnish and Serve:
- Sprinkle each bowl with roasted peanuts green onion slices and cilantro. Add extra lime wedges on the side and a shower of sesame seeds if using. Serve immediately while everything is warm and fragrant
Save I am partial to the peanut sauce here it ties every veggie together and never fails to make me want to lick the bowl. My little niece always begs to pour her own sauce and somehow manages to get more on her rice than anyone else at the table
Storage Tips
Store assembled bowls in airtight containers in the fridge for up to four days. Keep the peanut sauce separate so the vegetables and rice do not get soggy and drizzle fresh before reheating and serving. This dish reheats beautifully either in a microwave or on the stovetop with a splash of water to loosen everything up.
Ingredient Substitutions
No broccoli on hand Try zucchini or cauliflower instead. Sweet potatoes or snap peas also work wonderfully when in season. Quinoa makes a great substitute for rice or try brown rice for extra nutrition. Nut allergy Sunflower seed butter works in place of peanut butter and use pumpkin seeds for topping.
Serving Suggestions
Add baked tofu cubes or crispy chickpeas for more protein. A side of simple cucumber salad balances the richness. If you like heat a squeeze of sriracha or a pinch of chili flakes in the peanut sauce adds a satisfying kick.
Cultural and Historical Context
This bowl is inspired by vibrant Thai cuisine which is beloved for its harmony of salty sweet sour and spicy flavors. The classic peanut sauce is a nod to satay tradition but the bowl is flexible enough to showcase local vegetables from any market. While not traditional it captures the spirit of bold flavor and nourishing comfort.
Seasonal Adaptations
Swap carrots and peppers for roasted squash or Brussels sprouts in fall
Cherry tomatoes or asparagus go well in spring
Corn or summer squash shine in summer months
Success Stories
Many friends have told me this is the dish that helped them fall in love with vegetables. Once you master the sauce you will find ways to use it on salads and noodles too. My family always hovers over the tray of roasted veggies picking out the crispy bits before we even assemble the bowls.
Freezer Meal Conversion
While the rice and the roasted veggies can be frozen separately allow them to cool fully first before storing in freezer-safe bags or containers. Thaw in the fridge and reheat on the stove or in the microwave. Always make the peanut sauce fresh for the best flavor and silky texture.
Save This bowl offers a healthy and satisfying meal perfect for weeknight dinners or meal prep. Enjoy the vibrant flavors and nourishing ingredients.
Recipe FAQ
- → How do I make the peanut sauce smooth?
Gradually whisk warm water into the peanut butter mixture until it reaches a pourable consistency.
- → Can I substitute the vegetables?
Yes, use any combo like zucchini, sweet potato, or snap peas based on season and preference.
- → Is this meal suitable for vegans and gluten-free diets?
Yes, if you use maple syrup instead of honey and tamari instead of soy sauce, it's both vegan and gluten-free.
- → What protein options can I add?
Add baked tofu for a plant-based boost, or try grilled chicken if you prefer animal protein.
- → How spicy is this dish?
It's mild as written, but you can add sriracha or chili flakes to the sauce for more heat.
- → Can I use brown rice or another grain for the base?
Absolutely! Brown rice or quinoa are excellent alternatives and add extra nutrition.