🥥 Peanut-Coconut Sauce with Roasted Vegetables | A Nourishing, Flavor-Packed Plant-Based Meal

Why You’ll Love This Dish 💛

If you’re a fan of bold, creamy sauces and roasted veggies with a hint of sweetness and spice—this one’s going to become a regular on your menu. This peanut coconut sauce with roasted vegetables is a nourishing, flavor-packed dish that’s equal parts comforting and satisfying. It’s vegan, gluten-free, rich in plant-based protein, and absolutely addictive!

Think tender sweet potatoes and caramelized carrots roasted with garlic, soy sauce, and sesame, served over a warm drizzle of luscious peanut-coconut sauce. It’s the perfect fusion of Asian-inspired comfort food and nutrient-dense plant goodness.

🛒 Ingredients You’ll Need

This recipe comes together with pantry staples and a few wholesome veggies. Here’s what you’ll need:

For the Roasted Vegetables:

• 300g sweet potatoes, peeled and cubed
• 300g carrots, peeled and sliced
• 5 tbsp olive oil
• 1 garlic clove, minced
• 2 tbsp salted soy sauce
• 1 tbsp honey (or maple syrup for a vegan version)
• 2 tbsp gomasio (a sesame-salt seasoning blend)
• 2 tsp sesame cream (tahini)
• 1 tsp smoked paprika

For the Peanut-Coconut Sauce:

🍠 Roasted Vegetable Magic

Roasting the vegetables is what brings that deep, caramelized flavor and beautiful texture. Here’s how to do it:

Step-by-Step:

1. Preheat the oven to 200°C (400°F).
2. Toss the sweet potatoes and carrots in a bowl with olive oil, minced garlic, soy sauce, honey, gomasio, tahini, and smoked paprika until well coated.
3. Spread them out in a single layer on a lined baking sheet.
4. Roast for 30 minutes, stirring halfway through to ensure even browning.
5. Once golden and tender, remove from the oven and let rest slightly before plating.

Pro tip: For extra crispiness, use a convection fan setting on your oven!

🥜 How to Make the Creamy Peanut Coconut Sauce

This sauce is a creamy dream! It’s nutty, rich, and silky with just the right amount of umami and warmth.

Here’s how to make it:

1. Add peanut butter, coconut cream, soy sauce, water, and a generous grind of black pepper to a small saucepan.
2. Stir constantly over low heat, allowing everything to melt together into a smooth, glossy sauce.
3. Simmer for about 10 minutes, stirring occasionally. The sauce should thicken slightly but still pour easily.

✅ Make ahead tip: This sauce keeps well in the fridge for 3–4 days. Reheat gently with a splash of water!

🌿 Make It a Complete Meal

This dish is ultra-flexible and perfect for pairing with your favorite grains or proteins:

• Serve over steamed jasmine rice, quinoa, or rice noodles
• Add a scoop of chickpeas, tofu, or tempeh for more protein
• Garnish with fresh herbs like cilantro or Thai basil for brightness
• Sprinkle with crushed peanuts or toasted sesame seeds for crunch

It’s a wholesome, meal-prep-friendly dish that also works beautifully for dinner parties—especially when served in a large bowl for sharing!

💡 Nutritional Highlights

• Sweet potatoes are loaded with beta-carotene and fiber.
• Carrots add vitamin A, antioxidants, and natural sweetness.
• Peanut butter gives you healthy fats and protein.
• Coconut cream provides richness and healthy MCT fats.
• Gomasio and tahini add calcium and extra depth of flavor.

Together, this combination offers a balanced, anti-inflammatory meal that feels indulgent but nourishes you from the inside out.

🧑‍🍳 Keira’s Quick Tips

1. No coconut cream? Use full-fat coconut milk, but simmer it a bit longer to reduce and thicken.
2. Want more spice? Add chili flakes or a teaspoon of red curry paste to the sauce.
3. Need to stretch it? Toss in extra roasted veggies like eggplant, cauliflower, or bell peppers.
4. Avoiding soy? Swap soy sauce with coconut aminos for a soy-free version.

📝 Final Thoughts

This Peanut Coconut Sauce with Roasted Vegetables recipe is more than just dinner—it’s a warm hug in a bowl. It’s cozy, colorful, and packed with flavor. Whether you’re plant-based or just looking to cut down on meat, this dish is a true winner.

Ready in under an hour, full of real-food ingredients, and endlessly customizable—it’s exactly the kind of meal I crave on a busy weeknight or chilly evening.

📌 Save It, Share It, Make It!

If you try this recipe, don’t forget to leave a comment below or tag @KeiraRecipes on social media. I’d love to see your spin on it!