Spicy Peanut Roasted Broccoli Bowl (Printable)
Roasted broccoli and colorful veggies in spicy peanut sauce over rice with zesty lime slaw
# What You’ll Need:
→ Roasted Vegetables
01 - 1 large head broccoli, cut into florets
02 - 1 red bell pepper, sliced
03 - 1 large carrot, julienned
04 - 1 cup purple cabbage, shredded
05 - 2 green onions, thinly sliced
06 - 1 cup snap peas, trimmed
07 - 1 tablespoon olive oil
→ Lime Slaw
08 - 1 cup shredded green cabbage
09 - 1/2 cup shredded carrots
10 - 2 tablespoons fresh cilantro, chopped
11 - 2 tablespoons lime juice (about 1 lime)
12 - 1 tablespoon olive oil
13 - 1 teaspoon agave syrup or honey
14 - Pinch of salt
→ Spicy Peanut Sauce
15 - 1/4 cup creamy peanut butter
16 - 2 tablespoons soy sauce (use tamari for gluten-free)
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon sriracha or chili-garlic sauce (adjust to taste)
19 - 1 tablespoon maple syrup or honey
20 - 2 tablespoons warm water (more as needed)
21 - 1 teaspoon grated fresh ginger
22 - 1 garlic clove, minced
→ Bowl Base & Garnishes
23 - 2 cups cooked jasmine or brown rice (or quinoa for gluten-free)
24 - 2 tablespoons roasted peanuts, chopped
25 - 1 tablespoon sesame seeds
26 - Lime wedges, for serving
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss broccoli florets, bell pepper, carrot, and snap peas with olive oil. Spread evenly on the baking sheet. Roast for 20-25 minutes, stirring halfway, until golden and slightly crispy.
03 - In a bowl, combine green cabbage, shredded carrots, cilantro, lime juice, olive oil, agave or honey, and a pinch of salt. Toss well and refrigerate until serving.
04 - In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, sriracha, maple syrup, warm water, ginger, and garlic until smooth. Add more water for desired consistency.
05 - Divide cooked rice among four bowls. Top with roasted vegetables, purple cabbage, and green onions.
06 - Drizzle each bowl generously with spicy peanut sauce.
07 - Add a scoop of lime slaw on top. Garnish with chopped peanuts, sesame seeds, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The spicy peanut sauce will become your new refrigerator staple for everything from grain bowls to roasted sweet potatoes
- Cold lime slaw against hot roasted vegetables creates the most satisfying temperature contrast
- Everything roasts on one sheet pan while the slaw marinates making weeknight dinner feel effortless
02 -
- The peanut sauce thickens as it sits so always whisk in a splash more warm water just before serving
- Roasted vegetables continue cooking after leaving the oven so pull them when theyre just tender enough
- Lime slaw can be made up to a day ahead and actually benefits from extra marinating time
03 -
- Cut all your vegetables into similar sized pieces so they roast evenly and finish at the same time
- Prep the lime slaw and peanut sauce while the oven preheats to work efficiently