Vegetarian Grain Bowls with Spicy Peanut Sauce

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Serves | Prep Time 15 - 20 minutes | Cook Time 30 minutes

Why I Love This Recipe

Grain bowls are all about what you have in the pantry/refrigerator. They are so flexible and the options are limitless my conundrum is always what dressing to use. My favorite is a vegan avocado cream but I have also made vegan tzatziki with tofu as a base, a southwest/taco with vegan sour cream … as I said options are limitless.

Ingredients You'll Need

10 small beets - a one bite beet
1 small sweet potato
1 medium onion diced
1 carrot
8 - 10 brussels sprouts - cleaned and cut in half
5 ounces mushrooms (I had a combo of baby portabella and white)
1/2 cucumber - sliced and quartered
2 radishes - sliced thin and cut into matchsticks
1/4 red pepper - thinly sliced
1/4 orange pepper - thinly sliced
4 green onions - cleaned and chopped
2 handfuls spinach
8 kale leaves shredded
parsley and cilantro - chopped
1/2 cup creamy peanut butter
1 tsp sesame oil
1/4 cup rice wine vinegar
3 T soy sauce
2 T water
1 - 2 T Siracha
1 - 2 T olive oil
1 cup quinoa or brown rice or a mixture of grains


Chop all vegetables. In a medium bowl combine beets, sweet potato, onion, carrot, mushrooms, and brussels sprout with the olive oil - toss to combine. Put on a baking dish and roast at 400 for approximately 30 - 40 minutes - turn half way through.

While the veggies are roasting, combine 1/2 cup peanut butter (creamy or chunky), 1 teaspoon sesame oil, 1/4 cup rice vinegar, 3 tablespoons soy sauce, 2 tablespoons water, and 1 to 2 tablespoons Sriracha, in a blender and mix until combined.

Cook grains according to package directions, combine the spinach and kale in a bowl.

To assemble:

Put greens on the bottom followed by a couple tablespoons of grains. Add roasted vegetables, top with peppers, cucumbers, green onions, radishes and add sriracha and peanut sauce.

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