Root vegetables with creamy peanut sauce

Spicy, sweet peanut sauce and delicate, caramelized vegetables create nutritious, straightforward bowls that are ideal for lunch and dinner.

Serves: 4


1 large , peeled and cubed into 12-inch pieces.

1 (15-ounce) can of drained and rinsed

3 cups florets

2 tablespoons oil

½ teaspoon salt

4 cups rice cooked

3 spring onions, cut into slices

⅓ cup fresh coriander

¼ cup ground

For the peanut sauce, combine:

2 spoonfuls of toasted sesame oil

⅓ cup peanut butter

1 tablespoon sriracha

1 tablespoon fresh ginger mince

2 tablespoons maple syrup

2 tablespoons tamari

1 teaspoon of rice vinegar

How to prepare:

Preheat oven to 425 degrees Fahrenheit. Grease two big nonstick baking sheets lightly. One large baking sheet should contain sweet potato and chickpeas, while the other should contain broccoli florets. Pour avocado oil into two pans, sprinkle with salt, mix, and spread the vegetables and chickpeas out equally.

Place the sheets in the oven for 15 minutes. Remove from oven and toss vegetables, turning sweet over. Return pans to oven and roast until and broccoli are soft, 5 to 10 minutes. Remove from oven and set aside.

For the peanut sauce, combine toasted sesame oil, peanut butter, sriracha, ginger, maple syrup, soy sauce, and vinegar in a medium bowl. Pour peanut sauce over roasted vegetables and chickpeas, then combine the ingredients. Vegetables and chickpeas should be divided among four bowls, topped with spring onions, cilantro, and peanuts, and served over rice.

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