peanut sauce — Recipes — Toby's Plate

Name: peanut sauce — Recipes — Toby's Plate
Cook time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: (serves 4); 1 ½ cups of brown rice; 2 sweet potatoes, cut into ¾ inch cubes; 1 large head of broccoli, cut into florets; 4 zucchini, cut into ¾ inch cubes; 3 tbsp avocado oil; Salt and pepper to taste; ½ cup creamy or crunchy natural peanut butter; 2 tbsp coconut aminos (or soy sauce); 2 tsp honey; 2 tbsp fresh squeezed lime juice; 2 cloves of garlic, pressed; 3 tbsp warm water

5 steps

Cook:40min

Updated at: Wed, 16 Aug 2023 21:04:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories680.1 kcal (34%)

Total Fat30.5 g (44%)

Carbs90.4 g (35%)

Sugars15.1 g (17%)

Protein17.6 g (35%)

Sodium654.2 mg (33%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsbrown rice

2sweet potatoes

cut into 3/4 inch cubes

1 headbroccoli

large, cut into florets

4zucchini

cut into 3/4 inch cubes

3 Tbspavocado oil

½ cupcreamy peanut butter

or crunchy natural

2 Tbspcoconut aminos

2 tsphoney

3 Tbspwater

Instructions

Step 1

Prepare brown rice according to package instructions.

Step 2

Preheat oven to 400 degrees F. Toss sweet potatoes with half of the avocado oil, salt and pepper. Roast on a baking sheet for about 45 minutes, flipping about halfway.

Step 3

With 20 minutes left of roasting for the sweet potatoes, toss broccoli and zucchini with the remaining avocado oil, salt and pepper. Roast for 20 minutes.

Step 4

While veggies roast, prepare the peanut sauce. Add more water and lime juice if necessary to reach a smooth consistency.

Step 5

Once veggies are cooked, create brown rice bowls topped with vegetables and peanut butter sauce!

View on tobysplate.com

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