I made this dish because peanut sauce is delicious and is a super easy way to add flavor to a simple rice and veggies dish. If you prefer other veggies, feel free to swap out or add any that sound good to you.
Ingredients
3 cups of cooked brown rice
½ pound of carrots
1 large crown of broccoli
1 red bell pepper
1 can of chickpeas or 2 cups of cooked chickpeas (rinsed and drained)
1 tablespoon of soy sauce
1 tablespoon of agave
2 tablespoons of water
Peanut Sauce:
¼ cup of natural peanut butter
¼ cup of warm water
2 tablespoons of soy sauce
2 teaspoons of rice vinegar
1 small clove of garlic, grated
½ teaspoon of agave
¼ teaspoon of red pepper flakes
Preparation
Preheat the oven to 375 degrees. Add chopped veggies (carrots, broccoli, bell pepper), chickpeas, soy sauce, agave, and water to an oven safe pan or casserole dish. Mix well then cook for 35 minutes. While veggies are cooking, cook brown rice according to the package, if not already cooked. Add all the peanut sauce ingredients to a blender and blend until smooth. Once veggies are done cooking, add cooked rice and veggies to a bowl and top with peanut sauce.
Recipe Origin: