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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.