Gluten Free Roasted Veggie Bowls with Lime Peanut Sauce
 
Prep time
Cook time
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Enjoy this hassle free vegetarian dinner with a quick and easy microwavable Thai peanut sauce. These extra colorful Gluten Free Roasted Veggie Bowls with Lime Peanut Sauce will leave you feeling healthy and satisfied.
Author:
Recipe type: Vegetarian
Serves: 4-6 servings
Ingredients
  • For the roasted veggies:
  • 1 small onion, roughly chopped
  • 2 medium sweet potatoes, peeled and cubed into bite sized pieces
  • 4 cups broccoli florets, cut into bite sized pieces
  • 3 tablespoons olive oil, divided
  • 1½ teaspoons salt, divided
  • ½ teaspoon pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon granulated garlic
  • For the sauce:
  • ¼ cup gluten free soy sauce (tamari sauce)
  • ¼ cup water
  • 1 tablespoon honey
  • 1½ tablespoons sugar
  • 1 teaspoon lime juice
  • 1 teaspoon sesame oil
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon granulated garlic
  • ⅛ teaspoon ground ginger
  • ¼-1/3 cup creamy peanut butter, depending on preference
  • For the bowls:
  • 4 cups cooked brown rice
  • 1 cup frozen peas, heated and seasoned with salt and pepper
  • 1 can water chestnuts, chopped
  • 1 avocado, sliced
  • fresh cilantro
  • chopped peanuts
Directions
  1. Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray.
  2. Prepare roasted veggies by chopping onion, peeling and cutting sweet potatoes, and chopping broccoli. Place potatoes and onions on roasting pan. Drizzle with olive oil and season with salt, pepper, garlic, and ginger. Toss to coat onions and potatoes. Roast at 425 for 20 minutes.
  3. Remove pan from oven. Add broccoli to pan toss with additional tablespoon of olive oil and ½ teaspoon salt. Toss to coat all veggies. Continue roasting for additional 15 minutes.
  4. While veggies are roasting, prepare sauce. Combine all ingredients except peanut butter into microwave safe bowl. Heat on high for 2 minutes. Remove and stir. Return to microwave and heat an additional 2 minutes and stir. Heat for 1 more minute on high. Stir and allow to cool for 5 minutes. Whisk in ¼ cup peanut butter and allow to thicken.* Add in more peanut butter for stronger peanut flavor and thicker consistency.
  5. To prepare bowls, place rice at bottom and top with roasted veggies, peas, water chestnuts, and sliced avocado. Drizzle peanut sauce on top. Garnish with chopped peanuts and fresh cilantro.
Notes
*You may also heat on the stove top. Bring to a low boil and simmer before adding peanut butter, stirring constantly for 4-5 minutes until slightly thickened. Remove from heat and allow to cool for 5 minutes. Whisk in peanut butter. It will thicken more as it cools.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-roasted-veggie-bowls-with-lime-peanut-sauce/