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Thai Peanut Vegetable Bowls

Thai Peanut Vegetable Bowls have coasted sweet potatoes, broccoli, and cauliflower, topped with a Thai Peanut Sauce and served over rice – so much flavor for an easy meal!

Thai Peanut Vegetable Bowls

You don’t have to persuade me to eat my vegetables, but my boys are a different story. Honestly, they are pretty hit or miss from day to day (or hour to hour) and something they loved one night could be a total flop the next. Regardless, I do my best to keep vegetables interesting, which means giving them fun flavor. These Thai Peanut Vegetable Bowls were my latest attempt.

Roasting vegetables is my absolute favorite way to prepare vegetables. I love when they are perfectly crispy on some parts, and tender throughout. I also love combining vegetables and often some kind of meat with rice to make one big delicious, filling rice bowl. These Thai Peanut Rice Bowls were a hit at the dinner table, and the peanut sauce that goes on top is by far the star of the show!

Thai Peanut Vegetable Bowls

Ingredients in Thai Peanut Vegetable Bowls

Sweet Potatoes



Olive Oil

Ground Ginger

Soy Sauce

Peanut Butter

Coconut Milk



Rice Vinegar

Coconut Rice

The ingredients are pretty simple and ones that, if you make Thai food at all often, you’ll have most in your pantry and refrigerator. You can also definitely switch up the vegetables that you use in this recipe. While I loved the combination of sweet potatoes, broccoli, and cauliflower, I think red bell peppers, brussels sprouts, carrots, and butternut squash would all be delicious as well.

Thai Peanut Vegetable Bowls

How to Make Thai Peanut Vegetable Rice Bowls

To start, you will prep the vegetables. If you are wanting to make this a quick(er than it already is) weeknight dinner, I would highly recommend chopping your vegetables ahead of time, such as the night before. Just store them in an airtight container in the refrigerator. You can also use pre-chopped vegetables, if you prefer.

After giving the vegetables the chop chop, you’ll toss them in olive oil, a couple of spices, and season with salt and pepper. Then they get roasted at 425 for 30-40 minutes, until they’re done to your preferred doneness. I like mine a little on the crispy side, so I go closer to 40 minutes.

While the vegetables are roasting, you can stay busy by making the peanut sauce (which, BTW, can also be made in advance if you want!) and cooking up some coconut rice. I like making my coconut rice in my Instant Pot, and pretty much always follow this recipe, and I double it.

Lastly, assemble the bowls! Start with rice, top with veggies, and then drizzle with the peanut sauce. I like some diced green onions, cilantro, and chopped peanuts on top too because I’m extra like that. Plus the crunch from the peanuts is SO good! Put this on your meal plan for this week – your family will thank you!

Like this recipe? Check these out, too!

Indian Curry Chicken Rice Bowls

Vegetarian Quinoa Burrito Bowls

Instant Pot Chicken Taco Rice Bowls

Chimichurri Steak Rice Bowls

Thai Quinoa Bowls with Chicken from With Salt and Wit


Thai Peanut Vegetable Bowls

Thai spiced roasted vegetables on top of coconut rice, drizzled with a Thai peanut dressing.
Print Pin Rate
Course: Main Course
Cuisine: Thai
Keyword: rice bowl, vegetarian rice bowl
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 5 servings
Calories: 869kcal
Author: Taylor


Roasted Vegetables

  • 3 small sweet potatoes, peeled and diced
  • 1 head broccoli, cut into bite-sized pieces
  • 1 head cauliflower, cut into bite-sized pieces
  • 5 tbsp olive oil
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 1/4 tsp pepper

Thai Peanut Sauce:

  • 1/2 cup peanut butter
  • 1/2 cup coconut milk*
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp Sriracha
  • 1/4 tsp ground ginger

Coconut Rice:

  • 2 cups jasmine brown rice
  • 1 cup coconut milk
  • 1 tbsp coconut oil
  • 1 cup water
  • 1/4 tsp ground ginger


  • chopped fresh cilantro
  • chopped green onion
  • chopped peanuts


  • Preheat the oven to 425 degrees F.
  • Divide the vegetables between two baking sheets.
  • In a small bowl, whisk together the olive oil, ginger, garlic, salt, and pepper.
  • Drizzle the mixture over the vegetables, and then toss them to evenly distribute.
  • Roast the vegetables in the oven for 30-40 minutes, until they are done to your preferred doneness.
  • While the vegetables are roasting, make the Thai Peanut Sauce and rice.
  • Place all peanut sauce ingredients in a small food processor or blender, and process until smooth.

Coconut Rice

  • Place all of the rice ingredients in the Instant Pot.
  • Cook on HIGH for 15 minutes.
  • Let the pressure naturally release for 5 minutes and then release completely.

To Assemble:

  • Assemble the bowls by starting with a layer of coconut rice, topped with the roasted vegetables, and drizzle with Thai peanut sauce. Top with cilantro, green onions, and peanuts. Enjoy!


*If using whole-fat coconut milk, you'll want to shake the can well before opening to mix the solids with the liquid.  You will only need one can of coconut milk for this recipe, using it in both the rice and the Thai peanut sauce.  


Calories: 869kcal | Carbohydrates: 99g | Protein: 22g | Fat: 47g | Saturated Fat: 20g | Sodium: 1156mg | Potassium: 1534mg | Fiber: 12g | Sugar: 14g | Vitamin A: 11823IU | Vitamin C: 168mg | Calcium: 156mg | Iron: 6mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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