Roast squash & carrots with peanut dressing & zingy herbs

This is exactly the type of dish I love to make and eat – Simply some roast veg to enhance it’s natural flavour then add layers of dressing and toppings to bring the veggies to life and create multiple textures and flavours.

And my peanut sauce is such a delicious addition to any roast veg (or crispy tofu) it’s already delicious, but then with the additional zingy herby dressing with lime – ooh so good! Then top with some toasted sesame seed gomashio for crunch and then some cooling and fresh shaved cucumber – I love it, I hope you do too.

Much love
Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  20 minutes preparation time
  1 hr cook time


  • 8 carrots topped and chopped up is very large

  • 1 medium butternut squash sliced lengthways

  • 2 tbsp olive oil

  • Big pinch sea salt

  • Black pepper


To make the peanut dressing

  • 1 tbsp tamari

  • 1 tbsp toasted sesame oil

  • 6 tbsp coconut milk

  • 1 tsp maple syrup

  • 1 tsp brown rice vinegar

  • 1 tsp brown rice miso

  • 3 tbsp chunky peanut butter

  • 1/2 tsp garlic granules

  • 1/2 tsp Chilli flakes

For the Herby sauce

  • 2 big handfuls Coriander

  • 2 big handfuls Mint

  • Juice 1 Lime

  • 8 tbsp Coconut milk

  • 1/2 tsp Chilli flakes

  • 1/2 tsp Salt



  • 4 tbsp white Sesame seeds

  • 2 tsp black sesame seeds

  • 1/2 tsp sea salt



  • Shaved cucumber

  • Herbs – Mint and coriander


For the roast veg; 
  1. Pre heat your oven to 180c 
  2. Place the veg on a baking tray and coat in olive oil, salt and pepper. 
  3. Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them as they will cook at varying times. 
To make the peanut sauce; 
  1. Add  the ingredients to a large bowl or mason jar and mix well to combine. 
For the Herby sauce; 
  1. Add all the ingredients to a mini chopper or blender and blitz to combine.
To make the Gomashio
  1. Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To serve; 
  1. Drizzle or toss the veg with the peanut sauce, top with the herby dressing, gomashio, shaved cucumber and fresh herbs.

Thank you so much for following my blog and cooking my recipes!

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It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


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  1. Nina on September 15, 2019 at 8:52 pm

    Had this for dinner tonight and it was awesome !

    • Niki on September 21, 2019 at 11:56 am

      Happy you liked Nina!
      Niki xx

  2. Rikke on October 3, 2019 at 6:16 pm

    I join the choir. Beautiful both on the plate and in my mouth🙏🏼

    • Niki on October 6, 2019 at 8:30 pm

      Amazing! So happy you like.
      Niki xxx

  3. Maneesha on April 8, 2020 at 5:06 pm

    Beautiful recipe, I’ll definitely be making this again!

    • Niki on April 9, 2020 at 4:31 pm

      Fantastic! So happy
      Niki xxx

  4. Brenda Hunter on July 6, 2020 at 12:24 am

    Loving your book which I am sharing with all my friends in Blackwood, Victoria; Australia. Last night made roast tomato soup with croutons and avocado – delicious – next will try the spiced potatoes and spinach.

    • Niki on July 7, 2020 at 11:04 am

      Amazing! So happy to hear Brenda!
      Much love, Niki xxx

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