Thai Peanut Roasted Vegetable Bowl (Print View)

Colorful roasted vegetables and tender rice paired with bold Thai peanut sauce for a nourishing, flavorful bowl.

# Components:

→ Roasted Vegetables

01 - 2 cups broccoli florets
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 large carrot, thinly sliced
05 - 1 small red onion, cut into wedges
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Grain Base

09 - 1 cup jasmine rice, uncooked
10 - 2 cups water
11 - 1/2 teaspoon salt

→ Thai Peanut Sauce

12 - 1/3 cup creamy peanut butter
13 - 2 tablespoons soy sauce or tamari
14 - 1 tablespoon rice vinegar
15 - 1 tablespoon fresh lime juice
16 - 1 tablespoon maple syrup or honey
17 - 1 teaspoon toasted sesame oil
18 - 1 clove garlic, minced
19 - 1/2 teaspoon grated fresh ginger
20 - 2-4 tablespoons warm water, as needed

→ Garnishes

21 - 1/4 cup roasted peanuts, chopped
22 - 2 green onions, thinly sliced
23 - Fresh cilantro leaves
24 - Lime wedges
25 - 1 tablespoon toasted sesame seeds, optional

# Directions:

01 - Preheat your oven to 425°F (220°C). Cover a large baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, combine broccoli florets, sliced bell peppers, carrot rounds, and red onion wedges. Drizzle with olive oil, then season with salt and black pepper. Toss until all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
03 - Place the baking sheet in the preheated oven and roast for 25–30 minutes. Stir the vegetables halfway through the roasting time to ensure even cooking and caramelization until they are tender and slightly browned at the edges.
04 - While the vegetables are roasting, thoroughly rinse the jasmine rice under cold running water. In a medium saucepan, combine the rinsed rice with 2 cups of water and 1/2 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until all the water has been absorbed. Once cooked, remove the saucepan from the heat and allow the rice to rest, covered, for 5 minutes. Fluff the rice with a fork before serving.
05 - In a small bowl, whisk together the creamy peanut butter, soy sauce or tamari, rice vinegar, fresh lime juice, maple syrup or honey, toasted sesame oil, minced garlic, and grated fresh ginger until smooth. Gradually add warm water, one tablespoon at a time, whisking continuously, until the sauce reaches your desired smooth and pourable consistency.
06 - Divide the cooked jasmine rice evenly among four serving bowls. Arrange the roasted vegetables over the rice in each bowl. Drizzle generously with the prepared Thai peanut sauce.
07 - Finish each bowl with a sprinkle of chopped roasted peanuts, thin slices of green onion, fresh cilantro leaves, lime wedges for squeezing, and toasted sesame seeds, if using. Serve immediately.

# Expert Advice:

01 -
  • Uses colorful, hearty vegetables available year-round
  • Customizable for your diet gluten free vegan and dairy free options
  • Wholesome and filling but never heavy
  • Flavor-packed peanut sauce you will want on everything
  • Meal-prep friendly and great for busy weeks
02 -
  • Rich in plant protein and fiber
  • Works for meal prep and leftovers keep well
  • Naturally gluten free and vegan with simple swaps
03 -
  • Allow your veggies plenty of space on the baking sheet so they roast and do not steam
  • Add just enough water to the peanut sauce to make it velvety but not runny
  • Fresh lime right at the end lifts the whole dish and makes each bite sing
  • Roasting at a high temperature caramelizes the vegetables and brings out their natural sweetness
  • Always taste the sauce before serving and adjust salt or lime as needed

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