Vegetarian Grain Bowls with Spicy Peanut Sauce
CATEGORIES
INGREDIENTS
  • Cooking Time: 30 minutes
  • Preparation Time: 15 - 20 minutes
  • 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
  • salt
  • pepper
DIRECTIONS
  1. 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.
  2. 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.
  3. Cook grains according to package directions, combine the spinach and kale in a bowl.
  4. To assemble:
  5. 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.
RECIPE BACKSTORY
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.