an all-around feel-good grain bowl with glazey carrots, charred broc, jammy onions, and savoury shroomies. often, peanut sauce is too thick for my liking, so this sauce is thinner than most without sacrificing flavour. feel free to sub the peanut butter with any other nut butter (or even tahini!) if there’s an allergy involved.

Serves 4

Ingredients (Bowl)

2 lbs. carrots, peeled and cut on a bias, 1/2” thick
1/4 cup neutral cooking oil, like canola or grapeseed
1/4 cup maple syrup
2 tbsps. sambal oelek * sub with sriracha
kosher salt
2 lbs. (1 full head) broccoli, cut into florets
1 red onion, cut into large squares
1 lb. sliced creminis or oyster mushrooms, thick stems removed
1 cup quinoa (any colour)
2 cups stock or water
cilantro and/or green onions, chopped, as garnish

Ingredients (Peanut Sauce)

1/4 cup peanut butter 
3 tbsps. tamari
1 tbsp. maple syrup
1 tbsp. rice vinegar
1 tbsp. sambal oelek
1/2-inch knob ginger, grated
2-4 tbsps. water (depending on how thin you’d like it)

Instructions

Preheat oven to 400 F.

In a mixing bowl, toss carrots with ingredients from oil to salt. Lay out on a parchment-lined baking sheet and roast for 35 minutes, flipping after 20 minutes. Set a timer.

As the carrots cook, toss broccoli and red onions in a bowl with a drizzle of oil and a pinch of salt. Lay out on another parchment-lined baking sheet and set aside. Toss mushrooms in the same bowl with some oil and salt. Set aside in the bowl.

In a small pot, cook 1 cup of quinoa in 2 cups of stock or water. Bring to a bowl and turn down to a gentle simmer, leaving the lid on slightly ajar. Cook for 18 minutes, turn off heat and cover completely to rest.

Make your peanut sauce. Whisk together ingredients from peanut butter to water until well combined. Transfer to a squeeze bottle if you have one.

When your timer goes off, flip your carrots. Add baking sheet of broccoli and red onions to the oven and set a timer for 10 minutes.

When your timer goes off, push broccoli and red onions to one side of the baking sheet and add mushrooms to roast. Set a timer for 5 minutes.

Remove all baking sheets from the oven.

Assemble bowls with quinoa and roasted veg. Drizzle with peanut sauce and garnish with chopped herbs. Serve!