Roasted Veggie and Broccoli Slaw Bowl with Spicy Peanut Sauce

Active Time: 15 minutes • Total Time: 35 minutes

Yields: 4 Servings

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Print Recipe


  • Roasted Broccoli & Cauliflower

  • 1 9 ounce package Earthbound Farm Organic Broccoli & Cauliflower
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • dash of pepper
  • Spicy Peanut Sauce

  • 1/4 cup creamy peanut butter (preferably organic)
  • 3 tablespoons tamari
  • 1 tablespoon lime juice
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons chili garlic sauce (or your favorite hot sauce if that's what you have on hand)
  • 1 teaspoon sesame oil
  • Tangy Jalapeño Broccoli Slaw

  • 2 tablespoons juice from a jar of pickled jalapeños
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon salt
  • dash of pepper
  • 1 9 ounce package Earthbound Farm's Organic Broccoli Slaw
  • 1/4 cup chopped pickled jalapenos

This sassy bowl from @vegetarianventures has some serious serious spice, along with a heaping helping of delicious organic broccoli and cauliflower. If you love the heat, proceed as written. But you could tone it down for a tamer palate by using milder peppers than jalapenos in the broccoli slaw and dialing down the chili garlic sauce.

Roast the Broccoli & Cauliflower

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Place Earthbound Farm Organic Broccoli & Cauliflower on the prepared baking sheet and drizzle with one tablespoon olive oil. Then sprinkle with 1/4 teaspoon salt and dash of black pepper. Toss to coat evenly.

Roast for 20 minutes or until the vegetables are easily pierced with a fork and starting to char.

Make the Spicy Peanut Sauce

Whisk all spicy peanut sauce ingredients together in a small bowl and set aside.

Make the Tangy Jalapeño Broccoli Slaw:

In a medium mixing bowl, whisk together the jalapeño juice, vinegar, olive oil, honey or maple syrup, salt, and pepper until combined and emulsified. Add in the pickled jalapeños and broccoli slaw and toss to coat. Adjust salt and pepper to taste, if needed.

Plate and Serve

Divide the quinoa evenly between four bowls and layer on the slaw, the roasted vegetables, and a drizzle of sauce (dividing each equally among the four bowls). Serve warm.

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