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Roasted Veggie Dinner with Almond Lime Satay Sauce

Roasted Veggie Dinner with Almond Lime Satay Sauce

  • Author: Kristen Stevens
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Description

This 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! It’s the perfect plant-based dinner recipe.


Scale

Ingredients

  • 2 medium beets, chopped into bite-sized pieces
  • 2 teaspoons olive oil
  • 2 small sweet potatoes, sliced thick (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, chopped into bite-sized 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
  • 1 1-inch piece of ginger, finely minced
  • 3 garlic cloves, minced
  • 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 favorite hot sauce, to taste

Instructions

  1. Turn your oven onto 425 degrees Farenheight. Line an 11×18 inch baking sheet with parchment paper.
  2. 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.
  3. After 10 minutes drizzle the eggplant with olive oil and put it in the oven on the sheet with the sweet potatoes.
  4. 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.
  5. 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:

  1. 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.
  2. 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.
  3. 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.
  4. Either serve the sauce on the side to dip or drizzle it over your veggies.

Notes

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.