Savory Peanut Sauce Rice Bowl
This vibrant Peanut Sauce Rice Bowl features fluffy rice topped with beautifully roasted carrots and potatoes, offering a perfect blend of textures and flavors. Drizzled with a rich, creamy peanut sauce, this plant-based, vegan dish is not only gluten-free but also a feast for the eyes and taste buds. A wholesome meal that's easy to prepare and packed with nutrients!
ingredients
- 1 cup brown rice
- 2 cups water
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste For the Peanut Sauce:
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce or tamari (gluten-free)
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 1-2 tablespoons water (to thin, if needed)
- 1 teaspoon ginger, grated
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a medium saucepan, combine the brown rice and water; bring to a boil. Cover and reduce to a simmer for about 40-50 minutes, or until tender.
- 3.
Meanwhile, place the sliced carrots and diced potatoes on a baking sheet. Drizzle with olive oil, then sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat evenly.
- 4.
Roast in the preheated oven for 25-30 minutes, or until veggies are tender and golden, stirring halfway through.
- 5.
While the vegetables roast, prepare the peanut sauce. In a bowl, whisk together peanut butter, soy sauce, maple syrup, lime juice, grated ginger, and water until smooth. Adjust the consistency by adding water as needed.
- 6.
Once the rice and veggies are ready, fluff the rice and divide it among bowls. Top with roasted veggies and drizzle generously with peanut sauce.
- 7.
Serve immediately and enjoy this wholesome, hearty meal!
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