Vegan Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Vegan Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

This is a yummy vegan dish that is very easy to make. Dicing the sweet potatoes was the worst part, but after that is done the dish comes together quickly. It’s best served over rice. Enjoy!

Ingredients for the Thai Peanut sauce:

½ cup Creamy Peanut Butter
½ cup Gluten Free tamari or soy sauce
3 Tbs Apple Cider Vinegar
2 Tbs Honey
1 Tsp Grated Fresh Ginger
2 Cloves Garlic, pressed
¼ tsp Red Pepper Flakes
3 Tbs Water
2 Tbs Cornstarch

Ingredients for the roasted vegetables:

2 Sweet Potatoes, peeled and diced into chunks
1 Red Bell Pepper, sliced into bite-sized strips
2 Tbs Olive Oil
¼ tsp Cumin Powder
½ tsp Garlic
Salt & Pepper to taste


Optional toppings for your mixture:

Green Onions/chives, chopped
Handful cilantro
Handful peanuts, crushed
Sriracha sauce on the side


  1. Toss the vegetables in the spices and oil. Make sure everything is coated evenly and roast the vegetables at 425 degrees for 20-35 minutes. The vegetables will be done once they are soft and caramelized.
  2. While the vegetables are cooking, make the sauce by whisking all of the ingredients together in a small bowl. If the peanut butter isn’t blending together with the sauce, you can mix the sauce into a blender.
  3. Serve the vegetables over rice with a drizzle of the sauce. Sprinkle optional toppings on top of the mix and enjoy.

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