Peanut Quinoa Bowl with Roasted Vegetables

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A nourishing bowl combining fluffy quinoa, oven-roasted vegetables, and a creamy peanut sauce with a hint of lime and spice. This Thai-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 40 minutes, pairs quinoa, water, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, rinsed quinoa
• 2 cups water
• 1 medium, peeled and diced into 1-inch cubes sweet potato
• 1 medium, sliced into strips red bell pepper
• 1 1/2 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 3 tbsp natural peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp honey
• 1 clove, minced garlic
• 1/4 tsp red pepper flakes
• 2 tbsp water (for sauce thinning)

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced sweet potato, 1 medium sliced red bell pepper, and 1 1/2 cups broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: In a small bowl, whisk together 3 tbsp natural peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp honey, 1 minced garlic clove, 1/4 tsp red pepper flakes, and 2 tbsp water until smooth and creamy.
4. Step 4: Divide cooked quinoa into bowls, top with the roasted vegetables, and drizzle generously with the peanut sauce. Sprinkle remaining 1/2 tsp salt and 1/4 tsp black pepper over the bowl to taste before serving.