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Thai Butternut and Cauliflower Bowls

Thai Butternut and Cauliflower Bowls with Snow Peas and Peanut Sauce

On the menu Oct 13 — Oct 19

Recipe Details


Chef Michelle always orders extra peanut sauce at Thai restaurants, so she’s doubling up to get a generous drizzle for these seasonal vegetable bowls. Roasted butternut squash and cauliflower join crunchy snow peas dressed with garlic and lime. They're served over fluffy jasmine rice, then finished with toasted peanuts and plenty of the spicy sauce.


  • < 600 Calories
  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 590
  • Protein 14g
  • Total Carb 67g
  • Total Fat 32g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    1/2 cup
    jasmine rice
  • roasted salted peanuts
    2 tablespoons
    roasted salted peanuts
  • butternut squash
    8 ounces
    butternut squash
  • cauliflower florets
    4 ounces
    cauliflower florets
  • peanut butter
    2 packets
    peanut butter
  • lime
  • snow peas
    4 ounces
    snow peas
  • cilantro
    1/8 ounce
  • garlic
    1 clove
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • Sriracha
    1 packet

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • aluminum foil
  • baking sheet