Roasted Veggie Grain Bowls

I’ve been living off of these roasted veggie grain bowls this week. Ever since I made this spicy peanut tofu bowl recipe from Pinch of Yum I’ve just been wanting to pour that peanut sauce on EVERYTHING. It just hits all the right flavor notes; it’s spicy, tangy, salty, sweet, nutty, savory goodness!

It’s lovely on roasted veggies and rice, hence this recipe. It would be fabulous drizzled on lettuce wraps, grilled proteins, or used as a dipping sauce for…anything really. Everything for the sauce just gets dumped in the food processor and boom, peanut sauce.


This recipe is a great way to use up veggies you have on hand. I used some of my favorites in this one, but I would also recommend cauliflower, brussels, or mushrooms as great additions. You just need to time out your “roasting schedule” based on the types of vegetables you are roasting. For example, the sweet potatoes take longer than broccoli, so give them a little head start.

I would also recommend using two roasting sheet pans to make sure everything is in a nice single layer for even roasting. The bell peppers have a lot of water in them naturally, so they create a lot of steam and moisture in the process. These Roasted Veggie Grain Bowls are great for lunch prep! Everything reheats well, you just might lose the crispness and char you get from enjoying it fresh.

Top it all off with chopped peanuts for a nice crunchy texture!

So delicious AND healthy! This one will be on repeat at my house! Hope you enjoy!

Love sweet potatoes like me? Here are a few of my other favorite ways to use them!

Mayo Free Loaded Sweet Potato Salad

Spicy Chorizo and Sweet Potato Breakfast Tacos

Grilled BBQ Vegetables

Cajun Pork and Veggie Hash

Roasted Veggie Grain Bowls

Course Main Course
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Adapted from Pinch of Yum


  • 2 medium sweet potatoes diced into 1/2 inch cubes
  • 2 red bell peppers sliced
  • 2 cups broccoli florets
  • 1 small yellow onion sliced
  • 4 servings brown rice cooked
  • 2 tbsp olive oil
  • salt and pepper
  • 1/2 cup chopped peanuts
  • avocado optional for serving

For the sauce

  • 1/2 cup natural peanut butter creamy
  • 1/3 cup low sodium soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp chili paste
  • 2 tbsp honey
  • small piece of fresh ginger about 1 tsp if diced
  • 1 clove fresh garlic


  1. Preheat oven to 425 degrees.

  2. Toss diced sweet potatoes with a drizzle of olive oil, and season with salt and pepper. Arrange on a single layer on one half of a large sheet pan. Roast for 10 minutes.

  3. While the sweet potatoes are roasting, slice the onion and bell peppers. Toss the broccoli, onions, and bell peppers with a drizzle of olive oil and salt and pepper. Once the sweet potatoes have roasted for 10 minutes, arrange the bell pepper mixture onto the same baking sheet. You may need to use a second baking sheet to ensure all the veggies are in a single layer. Roast all veggies for another 20-30 minutes.

  4. While veggies are roasting, make the sauce. In a food processor add all sauce ingredients. Blend until smooth.

  5. Serve roasted veggies over brown rice, and drizzle with peanut sauce. Enjoy!

Recipe Notes

Use any veggies you like in this. Other great options I would use are cauliflower, brussels, and mushrooms.

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