Peanut Butter Roasted Cauliflower and Carrot Salad Bowl
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Vegan Richa · by Richa★ 5.0 (31)

Peanut Butter Roasted Cauliflower and Carrot Salad Bowl

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 25%
CARBS 35G40% OF CAL
8G FIBER0G ADDED0G INTRINSIC10G OTHER17G TOTAL SUGAR
FAT 21G53% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted cauliflower and carrots coated in complementary sauces with a peanut butter base. A colorful vegan main with Asian flavors.

mainamericanbowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 cup peanut butter (, use sunbutter to make it nutfree)
  • 1.5 tbsp lime juice
  • 1.5 tbsp soy sauce (, use tamari to make gluten-free)
  • 2 tbsp maple or sugar
  • 1 tsp vinegar
  • 2 tsp hot sauce or sriracha or sambal oelek (, to taste)
  • 1 inch ginger
  • 1 clove of garlic
  • 1/4 cup water
  • 1 tsp sesame oil
  • generous pinches of salt and black pepper (, and 1/4 tsp pepper flakes (optional))
  • 1 to 3 tbsp flour (, use rice flour for gluten-free)
  • 1 small or half a head medium cauliflower ( chopped into small florets)
  • 2 tsp sesame oil
  • 1 tsp hot sauce or sriracha
  • 1/2 tsp garlic powder
  • a pinch of salt
  • 4 or 5 carrots sliced
  • Greens, lettuce, or kale
  • crunchy veggies like peppers, cabbage
PREP
10M
SODIUM
833MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.