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Roasted Vegetable Bowl with Peanut Sauce

A hearty roasted vegetable bowl with peanut sauce. Perfect as lunch, dinner, or meal prep for the week!
Prep Time15 mins
Cook Time30 mins
Servings: 2 people
Author: Shweta Gadhia


Roasted Vegetable Bowl

  • 1 cup cooked brown rice
  • 1 medium sweet potato
  • 1 red onion
  • 2 cups broccoli florets
  • 1 zucchini
  • 2 cups frozen edamame shelled, thawed
  • 2 tablespoons olive oil
  • sea salt; to taste
  • black pepper; to taste
  • 1 avocado

Peanut Sauce

  • 4 tablespoons peanut butter
  • tablespoons maple syrup
  • 2 cloves garlic
  • 1 inch ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/4 cup water; start with 2 tablespoons


For the Roasted Vegetables

  • Preheat Oven to 400°F.
  • Prepare your vegetables: wash, peel, and chop sweet potatoes in 1 inch cubes; peel and slice onions; wash and cut zucchini in half slices.
  • Line a large baking sheet with foil. Place sweet potatoes and broccoli florets on the baking sheet. Drizzle with 1 tablespoon of olive oil, sea salt, and black pepper. Roast for 15 minutes or until sweet potato is cooked. Prepare your peanut sauce during this time.
  • Remove the tray from the oven and set aside the sweet potatoes and broccoli in a bowl or plate.
  • Use the same baking sheet and place the onions, zucchini, and edamame on the sheet. Drizzle with 1 tablespoon of olive oil, sea salt, and black pepper. Cook for about 10 minutes or until vegetables are slightly soft (not soggy).
  • Remove from oven and prepare your bowl.

For the Peanut Sauce

  • Add the peanut butter, maple syrup, garlic, ginger, soy sauce, rice vinegar, and 2 tablespoons of water to a food processor and blend until smooth. Add additional water as needed based on your desired consistency. I usually use ¼ cup of water. (See notes).

Putting it Together

  • In a serving bowl, add the roasted vegetables and brown rice. Slice some avocado and drizzle (or pour) the peanut sauce over your bowl. Top it with any optional toppings!
  • Optional Toppings: sesame seeds, pickled cucumbers and carrots, nuts, seeds, scallions, or cilantro!


  • This recipe serves about 2 people with a possibility of seconds :) . If you are making this to meal prep for a week, I recommend doubling the recipe for the week!
  • If you make the peanut sauce in advance, it will thicken in the fridge so adjust with water according to your desired consistency. 
Keywords: Meal Prep, Vegan, Vegetarian