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!
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!
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.
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!
Thai Quinoa Bowls with Chicken from With Salt and Wit