Cook This Tonight:
Thai Butternut and Cauliflower Bowls

Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

If you’re like us and always order extra peanut sauce at Thai restaurants, you’re going to love this veggie-forward bowl. Drizzle a generous amount of our homemade version over roasted butternut squash, cauliflower, and snow peas for a rice bowl that rivals takeout.

Thai Butternut and Cauliflower Bowls

(Serves 4)

1 cup jasmine rice
2 tablespoons roasted salted peanuts
1 pound butternut squash
8 ounces cauliflower florets
4 tablespoons peanut butter
2 limes
8 ounces snow peas
¼ ounce cilantro
2 cloves garlic
2 tablespoons gluten-free soy sauce
3 teaspoons Sriracha
olive oil
kosher salt black pepper


1. Preheat oven to 425°F. In a small pot, combine rice, 1½ cups water, and ½ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium-low, cover pot, and simmer until water is fully absorbed, 10–12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Meanwhile, place peanuts on a small piece of foil. Bring edges of foil together and seal to form a pouch. Rinse all produce.

2. Cut squash to ½-inch pieces, if needed. Cut cauliflower into 1 inch–wide florets, if needed. On a baking sheet, toss squash, cauliflower, 2 tablespoons olive oil, ¾ teaspoon salt, and pepper. Arrange in a single layer; roast until softened, 10 minutes (move on to the next step, but don’t forget to come back). Add peanut pouch to baking sheet; continue roasting until vegetables are tender and golden and peanuts are toasted, 12–15 minutes more.

3. While vegetables roast, place peanut butter in a medium bowl. Let the peanut butter come to room temperature in Step 3 so it’s easier to whisk in Step 5. You can also place the packets of peanut butter between your palms for 1–2 minutes to soften. Halve limes. Halve snow peas crosswise. Finely chop cilantro leaves and stems. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms (Need some help making garlic paste? We’ve got you covered with this video). Place half of garlic paste in a small bowl.

4. To bowl with garlic paste, add juice of 1 lime, 1½ tablespoons olive oil, and ¼ teaspoon salt. Whisk to combine and set garlic-lime dressing aside for Step 6. In a separate medium bowl, toss together snow peas, half of cilantro, juice of remaining lime, 2 tablespoons olive oil, and ½ teaspoon salt to combine. Set aside until ready to serve.

5. To bowl with peanut butter, add soy sauce (to save time, try using a pair of scissors to cut packets open together), Sriracha (it’s spicy, so feel free to use less), and remaining garlic paste. Adding 1 tablespoon at a time, slowly whisk in 4–5 tablespoons warm water until sauce is pourable. Taste and season with salt as desired. Once roasted, carefully open pouch with peanuts and roughly chop.

6. Fluff rice with a fork, stir in garlic-lime dressing, and divide among serving bowls. Top with roasted squash and cauliflower and snow peas. Drizzle over peanut sauce. Garnish Thai butternut and cauliflower bowls with toasted peanuts and remaining cilantro.

Looking for the 2-serving version of this recipe? We’ve got you covered at

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