Thai Butternut and Cauliflower Bowls with Snow Peas and Peanut Sauce
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Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 2 tablespoonsroasted salted peanuts
- 8 ouncesbutternut squash
- 4 ouncescauliflower florets
- 2 packetspeanut butter
- 4 ouncessnow peas
- 1/8 ouncecilantro
- 1 clovegarlic
- 2 packetsgluten-free soy sauce
- 1 packetSriracha
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- aluminum foil
- baking sheet
Preheat oven to 425°F. In a small pot, combine rice, ¾ cup water, and ¼ 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.
Roast vegetables and peanuts
Cut squash to ½-inch pieces, if needed. Cut cauliflower into 1 inch–wide florets, if needed. On a baking sheet, toss squash, cauliflower, 1 tablespoon olive oil, ¼ 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.
Prepare remaining ingredients
While vegetables roast, place peanut butter in a medium bowl. Halve lime. 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. Place half of garlic paste in a small bowl.
Make dressing and toss snow peas
To bowl with garlic paste, add juice of ½ lime, 1 tablespoon 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, 1 tablespoon olive oil, and ¼ teaspoon salt to combine. Set aside until ready to serve.
Make peanut sauce
To bowl with peanut butter, add soy sauce, Sriracha (it's spicy, so feel free to use less), and remaining garlic paste. Adding 1 tablespoon at a time, slowly whisk in 2–3 tablespoons warm water until sauce is pourable. Taste and season with salt as desired. Once roasted, carefully open pouch with peanuts and roughly chop.
Plate Thai bowls
Fluff rice with a fork, stir in garlic-lime dressing, and divide between 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. Dig in!