Chunky roast veg topped with the most amazing peanut dressing and fresh herbs. The peanut dressing is totally addictive and amazing with tofu as well.
Chunky roast veg topped with the most amazing peanut dressing and fresh herbs. The peanut dressing is totally addictive and amazing with tofu as well.
This is exactly the type of dish I love to make and eat–Simply some roast veg to enhance its natural flavour, then add layers of dressing and toppings to bring the veggies to life and create multiple textures and flavours.
And my peanut sauce is such a delicious addition to any roast veg (or crispy tofu) it’s already delicious, but then with the additional zingy herby dressing with lime–ooh so good!
Then top with some toasted sesame seed gomashio for crunch and then some cooling and freshly shaved cucumber–I love it, I hope you do too.
Much love, Niki xxx
Chunky roast veg topped with the most amazing peanut dressing and fresh herbs. The peanut dressing is totally addictive and amazing with tofu as well.
Prep time: 20 minutes mins
Cook time: 1 hour hr
2 servings
5 from 4 votes
Ingredients
- 8 carrots topped and chopped up if needed
- 1 medium butternut squash sliced lengthways
- 2 tbsp olive oil
- Big pinch sea salt
- Black pepper
To make the peanut dressing
- 1 tbsp tamari
- 1 tbsp toasted sesame oil
- 6 tbsp coconut milk
- 1 tsp maple syrup
- 1 tsp brown rice vinegar
- 1 tsp brown rice miso
- 3 tbsp chunky peanut butter
- 1/2 tsp garlic granules
- 1/2 tsp chilli flakes
- For the herby sauce
- 2 big handfuls coriander
- 2 big handfuls mint
- Juice 1 lime
- 8 tbsp coconut milk
- 1/2 tsp chilli flakes
- 1/2 tsp salt
For the gomashio
- 4 tbsp white sesame seeds
- 2 tsp black sesame seeds
- 1/2 tsp sea salt
For the toppings
- Shaved cucumber
- Herbs–Mint and coriander
Instructions
To roast the veg
Pre heat your oven to 180c
Place the veg on a baking tray and coat in olive oil, salt and pepper.
Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them, as they will cook at varying times.
To make the peanut sauce
Add the ingredients to a large bowl or mason jar and mix well to combine.
To make the herby sauce
Add all the ingredients to a mini chopper or blender and blitz to combine.
To make the gomashio
Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To serve
Drizzle or toss the veg with the peanut sauce, top with the herby dressing, gomashio, shaved cucumber and fresh herbs.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Squash, Carrots or Peanuts
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Crispy Tofu with a Sesame Coating and Peanut Salad
Fruity Carrot Cake Muffins
Sticky Tamarind Squash Curry with Coriander and Mint Dressing
Puy Lentil Stew with Winter Veg Mash
Discuss this Recipe with Niki
8 Responses
Loving your book which I am sharing with all my friends in Blackwood, Victoria; Australia. Last night made roast tomato soup with croutons and avocado – delicious – next will try the spiced potatoes and spinach.Reply
Amazing! So happy to hear Brenda!
Much love, Niki xxxReply
Beautiful recipe, I’ll definitely be making this again!Reply
Fantastic! So happy
Love
Niki xxxReply
I join the choir. Beautiful both on the plate and in my mouthReply
Amazing! So happy you like.
Love
Niki xxxReply
Had this for dinner tonight and it was awesome !Reply
Brilliant!
Happy you liked Nina!
Love
Niki xxReply
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