Roasted Veggie Dinner with Almond Lime Satay Sauce
This Roasted Veggie Dinner makes a quick and easy weeknight meal that is super healthy for you. The paleo almond lime satay sauce is so delicious! It's the perfect plant-based dinner recipe.
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 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 roasted veggie dinner 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.
- Eat!
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 kinds of nut butter 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?
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More Roasted Veggie Recipes:
- Miso Butter Roasted Radishes
- Maple Roasted Butternut Squash
- Whole Roasted Brussels Sprouts with Garlic
- Golden Roasted Turmeric Cauliflower
- Roasted Root Vegetables and Pears with Maple Vanilla Butter
Roasted Veggie Dinner with Almond Lime Satay Sauce
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Ingredients
- 2 medium beets, chopped into bite-sized pieces
- 2 teaspoons olive oil
- 2 small sweet potatoes, sliced thick (½-inch rounds)
- 4 baby eggplants, cut in half
- 8 crimini or white mushrooms
- 1 head broccoli, sliced into long strips (the sweet stem is the best part!)
- 1 medium red pepper, chopped into bite-sized chunks
- 1 medium carrot, cut into rounds
- ½ medium red onion, cut into thick chunks
Almond Butter Satay Sauce
- 1 teaspoon coconut oil
- 1 small onion, finely minced
- 1 inch piece of ginger, finely minced
- 3 cloves garlic, minced
- ½ cup canned coconut milk
- ½ cup water or broth
- 4 tablespoons smooth almond butter
- 2 tablespoons fresh lime juice
- 1 tablespoon soy sauce, gluten-free if needed
- Sea salt, to taste
- Optional: sriracha, to taste
Instructions
- Turn your oven onto 425 degrees Farenheight. Line an 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 aluminum foil, drizzle them with olive oil, then put them into 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.2 medium beets, 2 teaspoons olive oil, 2 small sweet potatoes
- After 10 minutes, drizzle the eggplant with olive oil and put it in the oven on the sheet with the sweet potatoes.4 baby eggplants
- 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.8 crimini or white mushrooms, 1 head broccoli, 1 medium red pepper, 1 medium carrot, ½ medium red onion
- 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.
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.1 teaspoon coconut oil, 1 small onion, 3 cloves garlic, 1 inch piece of ginger
- 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.½ cup canned coconut milk, ½ cup water or broth, 4 tablespoons smooth almond butter
- 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.2 tablespoons fresh lime juice, 1 tablespoon soy sauce, Optional: sriracha, Sea salt
- Either serve the sauce on the side to dip or drizzle it over your veggies.
This is what I call a mordern dish innovation. Its healthy and easy to cook, and 45minutes is not a long wait. You’ve got all the ingredient well sum up. Thanks for sharing.
Thank you so much, Augustus! It really is one of my favourite meals. I’ve actually got everything lined up to make it again tonight. 🙂
Kristen, what a vibrant and simple meal! The almond butter satay sauce is brilliant!
Thank you so much! It really is one of my favourite quick and easy meals. 🙂
I could eat this everyday for the rest of my life! Holy umami!
Ha ha I feel the same way!!
Love this post! Such a fantastic way to use up all of those veggies in the fridge! And your almond butter satay sauce… I could put that on all sorts of things. Brilliant!
Thank you so much! I really wasn’t sure about doing a post about using up the veggies I have on hand, so it is really nice to hear the feedback. You da best!
It’s a weird coincidence….almond sauce is not exactly common and yet that is just what I made tonight to go with roasted cauliflower. As soon as I saw your recipe, I had to come and look and see how you made yours.
I love these type of meals – a great way to cram loads of veggies in by smothering them in a great sauce!
Really?!! That’s awesome! I swear you and I cook such similar dinners all the time. 🙂
I can see how the sauce is amazing! I can imagine pouring this sauce on just about anything… salads too! What a delicious, and easy veggie dinner! Thank you for this Kristen!
It totally is! Great idea about using the sauce on a salad. I’ve got some leftover in my fridge right now and I think I’ll pour it over my greens for lunch today!!