Grain Bowl with Thai Peanut Sauce
Ingredients
Ingredients
- ½ head cabbage
- Root vegetables
- 1 onion, sliced
- Olive oil
- Salt
- Pepper
- Leafy greens (kale, lettuce)
Sauce
- ⅔ c peanut butter
- 1 t ground ginger
- 2 T maple syrup
- 1 t rice wine vinegar
- ¼ c soy sauce
- 1 t sesame seeds
- ¼ to ½ c hot water
- (optional) ¼ t crushed red pepper flakes
Garnish
- Seeds
- Herbs (basil, lemongrass)
- Fresh lettuce
- Choice of protein
Directions
- Preheat oven to 400°F.
- Cut cabbage in half and remove the core. Slice into strips approx. ¼ in. wide. Place onto baking sheet.
- Cut root vegetables into ½-inch cubes and the onion into slices. Add to baking sheet and keep each item separate (can use separate baking sheets, if preferred).
- Once all vegetables are on the baking sheet, drizzle with olive oil, salt, and pepper. Place in the preheated oven and cook for ~40 minutes, based on thickness of the veggies. Stir 1–2 times throughout to make sure the seasoning is evenly distributed. Other veggies can be seasoned the same way and added to the oven during cooking (root veggies, winter squash: ~40 minutes; peas, beans: ~15 minutes; kale, chard: 5–10 minutes).
- While vegetables are cooking, make the peanut sauce. Heat boiling water and combine all other ingredients in a bowl (or blender). Pour in 2 T of hot water and let sit for 15–30 seconds before whisking/blending. Set aside.
- Check on the veggies. If they are soft and slightly brown, remove from heat and set aside.
- Meanwhile, heat brown rice or quinoa mix in the microwave.
- Assemble each food item separately in the bowl and drizzle the sauce over top. Garnish and enjoy!
Recipe sourced from my cousin and then recreated because I was too stubborn to ask for the recipe