Roasted Veggie Dinner with Almond Lime Satay Sauce
This is what a quick and easy dinner looks like for me.
I've been a bit hesitant to share this recipe with you, mostly because for me it has become such a simple meal that I wasn't sure if it actually deserved a proper post. In case this one isn't already in your back pocket of recipes to make when you don't feel like making a big deal of cooking, let me present:
Raid the Fridge Roasted Veggies with Quick and Easy Satay Sauce
For the past few months I've been working some bananas crazy long hours and, to be honest, the last thing I want to do after working all day is to cook myself a fancy dinner. You know the feeling, right?
I've gotten into the habit of scrounging all the veggies from my fridge and pantry and turning them into a big veggie roast. It couldn't be easier, or healthier.
The sauce is made with ingredients that I always always seem to have on hand and is 100% vegan, paleo and delicious.
How to customize your raid the fridge veggie roast
You can use any veggie you find in your fridge in your roast. Sometimes when my fridge is really lacking in the veggie department, I'll even cut up onions in thick slices or some cabbage. Seriously, you can use whatever you have on hand.
Once you have all the veggies you want to use in front of you you'll need to figure out what goes in the oven first. Don't worry, it's easy.
Hard vegetables, like potatoes, sweet potatoes, rutabaga, beets, squash, etc. will take 35-45 minutes to roast, depending on how thin you slice them.
Eggplants, Brussels sprouts and cauliflower, will take about 25-30 minutes to roast.
Most other veggies you can put in the oven for the last 15 minutes of cooking.
How to make this meal come together super fast
- Turn your oven on first thing, before you chop a single vegetable.
- Cut up the vegetable that will take the longest to cook first (usually the hardest one) and put that in the oven. There's no need for you to wait till the oven is warm before you start putting the veggies in it.
- Cut up the rest of the veggies.
- Make the sauce while you're roasting the veggies.
About the sauce …
It's so addictive! It also keeps for a week, can be poured over noodles (YUM!), and used as a dip for raw veggies. You can definitely try substituting other nut butters you have on hand if you've run out of almond butter.
I'll often make a double batch so I can have some extra for lunch the next day. Just sayin'.
What's your go-to for a quick, easy and healthy meal?Print
Roasted veggie dinner makes a quick and easy weeknight meal that is super healthy for you. The paleo almond lime satay sauce is totally addictive!
- 2 medium beets, sliced into 6 pieces each
- Olive oil, for drizzling
- 2 small sweet potatoes or yams (about 9 ounces each) sliced into 1/2 inch rounds
- 8 crimini or white mushrooms
- 1 small head of broccoli, sliced into long strips (the sweet stem is the best part!)
- 1 red pepper, cut into 6 chunks
- 4 baby eggplants, cut in half (or 1 small Japanese eggplant, sliced into thick rounds)
- 1 carrot, cut into rounds
- 1/2 red onion, cut into thick chunks
For the almond butter satay sauce:
- 1 teaspoon coconut oil
- 1 small onion, finely minced, about 1/4 cup
- 1 – 1 inch piece of ginger, finely minced
- 3 garlic cloves
- 1/2 cup canned coconut milk
- 1/2 cup water or broth
- 4 tablespoons smooth almond butter
- Juice of 1 lime, about 2 tablespoons
- 1 tablespoon soy sauce
- Sea salt, to taste
- Optional: sriracha, or your favourite hot sauce, to taste
- Turn your oven onto 425. Line a 11×18 inch baking sheet with parchment paper.
- Peel the beets, cut them in half, then slice each half into 3 pieces. Put the beets on some tin foil, drizzle them with olive oil then put them in your oven on the lower rack – no need to wait for your oven to preheat completely. Slice the sweet potatoes, put them on the prepared baking sheet, drizzle with olive oil, then pop them in your oven on the higher rack. Once the beets and sweet potatoes are in the oven move onto cutting up the rest of the veggies.
- After 10 minutes drizzle the eggplant with olive oil and put it in the oven on the sheet with the sweet potatoes.
- After 15 more minutes add the rest of the veggies to the baking sheet, drizzle them with a little olive oil and put them back in your oven for 15 minutes.
- Optional step: for extra crispy veggies turn your oven to broil for 3-5 minutes before taking the veggies out of the oven. Keep a close eye on them so they don't burn.
For the almond butter satay sauce:
- While the veggies are roasting prepare the almond butter satay sauce. Melt the coconut oil in a small pot over medium-high heat. Add the onion and cook, stirring occasionally, until it has begun to brown, about 5 minutes. Add the ginger and garlic and cook for 30 seconds more.
- Add the coconut milk, water or broth and the almond butter to the pot. Bring the pot just to a simmer so the sauce thickens and everything is mixed well.
- Remove the pot from the heat then stir in the lime juice and soy sauce. Taste and add salt if necessary. (If you use unsalted almond butter you will need to add extra salt.) Stir through the optional sriracha if you like the spice.
- Either serve the sauce on the side to dip or drizzle it over your veggies.
This recipe might make more sauce than you need, depending on your sauce preference. I like a lot of satay sauce (it's just so good!), so this is the perfect amount for me. If you have leftovers you can always use it for a veggie dip, in sandwiches or to recreate into a almond butter noodle dish.