Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw

Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw

This Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw is packed full of vegetables which makes it a healthy make-ahead lunch or easy dinner.

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Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw

It’s about that time of year where my body is feeling so worn down from the cold and lack of sunshine here in the Midwest (sun – we miss you so so so much!) that it’s becoming harder and harder to stay motivated in the kitchen. Luckily, instead of turning to that frozen pizza (again), we have some really great options from Earthbound Farm that takes the prep work out of vegetables and helps to get a veg-packed meal on the table in under 30 minutes.

Case in point is this Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw! I was able to get the broccoli and cauliflower into the oven within a few minutes because Earthbound Farm’s organic florets came already chopped. Buying them this way from Earthbound also cuts down on clean-up because I don’t have to pull out the cutting board and knives.

My other shortcut with this recipe is using Earthbound Farm’s organic Broccoli Slaw mix which I mix with a simple vinaigrette to really build out this bowl with vegetables. It’s such a delicious mix that is easy to build on and works really great with the protein-rich peanut sauce.

Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw
Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw

Here is how I approach getting this ready done in record time: start with getting the broccoli and cauliflower florets in the oven to roast. While those are roasting, get the quinoa started on the stove. While the quinoa cooks, whisk together all the ingredients for the peanut dressing in one bowl and toss Earthbound Farm’s organic Broccoli Slaw with it’s simple jalapeño dressing in another bowl.

Once everything is ready, feel free to let everyone make their own bowl with the components you’ve created. This recipe also works as really great leftovers or as a make-ahead meal. To store, just put everything into individual airtight containers and store in the fridge until ready to eat (you may need to warm up the peanut sauce slightly when eating later as it may have thickened).

Not sure where to find Earthbound Farm‘s organic ready made vegetables? Check out this store locator to find a location near you!

Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw
Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw

This Roasted Broccoli & Cauliflower Bowl with Spicy Peanut Sauce & Tangy Jalapeno Broccoli Slaw is packed full of vegetables which makes it a healthy make-ahead lunch or easy dinner.

Course: Main Course
Cuisine: Vegetarian
Ingredients
For the roasted broccoli & cauliflower
  • 1 9 oz package Earthbound Farm's Organic Broccoli & Cauliflower
  • 1 Tbsp olive oil
  • 1/4 tsp salt
  • dash of pepper
Spicy Peanut Sauce:
  • 1/4 cup creamy peanut butter
  • 3 Tbsp tamari
  • 1 Tbsp lime juice
  • 1 Tbsp honey or maple syrup
  • 2 tsp chili garlic sauce (or your favorite hot sauce if that's what you have on hand)
  • 1 tsp sesame oil
Tangy Jalapeno Broccoli Slaw
  • 2 Tbsp pickled jalapeño juice
  • 2 Tbsp rice vinegar
  • 2 Tbsp olive oil
  • 1 Tbsp honey or maple syrup
  • 1/2 tsp salt
  • dash of pepper
  • 1 9 oz package Earthbound Farm's Organic Broccoli Slaw
  • 1/4 cup chopped pickled jalapenos
Everything else:
  • 3 cups cooked quinoa
Instructions
For the roasted broccoli & cauliflower
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  2. Place Earthbound Farm's Organic Broccoli & Cauliflower on the prepared baking sheet and drizzle 1 Tbsp olive oil, 1/4 tsp salt, and dash of black pepper over them. Toss to coat.

  3. Roast for 20 minutes or until the vegetables are easily pierced with a fork.

For the Spicy Peanut Sauce:
  1. Whisk all spicy peanut sauce ingredients together in a small bowl and set aside.

For the Tangy Jalapeno Broccoli Slaw:
  1. In a medium mixing bowl, whisk together the jalapeño juice, vinegar, olive oil, honey / maple syrup, salt, and pepper until combined and emulsified. Add in the pickled jalepenos and broccoli slaw and toss to coat. Taste and add more salt / pepper, if needed.

To serve:
  1. Divide the quinoa evenly between 4 bowls and top with the roasted vegetables, slaw, and a drizzle of sauce. Serve warm.

Love making bowls? Me too! Here are a few other favorite bowl recipes worth bookmarking for later:

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