Roasted Vegetable Bowl with Peanut Dressing

Silver bowl filled with spinach, roasted vegetables and peanut dressing. Bowl of dressing in background.

4.34 from 3 votes

Roasted Vegetable Bowl with Peanut Dressing

Drizzled with a light peanut dressing, this vegan Roasted Vegetable Bowl recipe is fantastic for meal prep lunches or dinners!

Prep Time20

Cook Time25

Total Time45

Course: Entrees

Cuisine: American, Thai

Keyword: Meal Prep, Plant Based, Roasted Vegetable Bowl

Servings: Servings

Calories: 422kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The vegetables:

¾ pound (12 oz.) sweet potato peeled & cut into ¾-inch pieces
2 cups cauliflower florets
2 large carrots peeled & cut into ¾-inch pieces
1 turnip peeled & cut into ¾-inch pieces
1 red onion each half cut into quarters through the root, then cut into chunks
2 ½ tablespoons olive oil divided
1 teaspoon turmeric
1 teaspoon ground coriander
¾ teaspoon chili powder
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon ground ginger
1 (14 oz.) can chickpeas drained & rinsed
4 cups spinach leaves

The dressing:

3 tablespoons natural peanut butter preferably smooth
1 ½ tablespoon fresh lime juice
1 ½ tablespoon low sodium soy sauce (tamari for gluten free)
2 teaspoon agave nectar or honey (agave for vegan)
¾ teaspoon rice vinegar
½ teaspoon chili garlic sauce
1-3 tablespoons water

Instructions

The vegetables:

Preheat the oven to 425 degrees F. Lightly coat two baking sheets with cooking spray (see Note below).
In a large bowl, combine the sweet potato, cauliflower, carrots, turnip and onion. Pour in about ¾ of the olive oil and toss to coat.
In a small bowl, stir together the turmeric, ground coriander, chili powder, kosher salt, garlic powder and ground ginger. Sprinkle about ¾ of the mixture over the vegetables and toss to coat.
Place the chickpeas in another bowl and toss with the remaining olive oil and spice mixture.
Divide the vegetables between the two baking sheets and roast for 15 minutes. Divide the chickpeas between the baking sheets and stir to mix with the vegetables.
Switch the position of the baking sheets on the oven racks and cook for an additional 10 minutes, or until the vegetables are tender.
Divide the spinach between 4 bowls, then top each with the roasted vegetable/chickpea mixture and 1 ½ tablespoons dressing. Serve.

The dressing:

In a bowl, whisk together the peanut butter, lime juice, soy sauce, agave nectar, rice vinegar and chili garlic sauce. Whisk in another water to reach desired consistency.

Notes

The turmeric will turn light-colored baking sheets yellow, which happened to mine. However, with a little elbow grease, lots of soap and a splash of bleach, it came off easily. If you prefer, use darker-colored baking sheets.

Weight Watchers Points: 7 (Blue - Freestyle SP) / 10 (Green) / 5 (Purple)

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition