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Roast Squash & Carrots with Peanut Dressing & Zingy Herbs
Chunky roast veg topped with the most amazing peanut dressing and fresh herbs. The peanut dressing is totally addictive and amazing with tofu as well.
Prep time:
20
minutes
mins
Cook time:
1
hour
hr
2 servings
5
from
4
votes
Ingredients
8
carrots topped and chopped up if needed
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
For the gomashio
4
tbsp
white sesame seeds
2
tsp
black sesame seeds
1/2
tsp
sea salt
For the toppings
Shaved cucumber
Herbs–Mint and coriander
Instructions
To roast the veg
Pre heat your oven to 180c
Place the veg on a baking tray and coat in olive oil, salt and pepper.
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
Add the ingredients to a large bowl or mason jar and mix well to combine.
To make the herby sauce
Add all the ingredients to a mini chopper or blender and blitz to combine.
To make the gomashio
Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.
To serve
Drizzle or toss the veg with the peanut sauce, top with the herby dressing, gomashio, shaved cucumber and fresh herbs.
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