Dragon Bowls

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings


  • 4-6 cups mixed vegetables (cauliflower, sweet potato, broccoli, turnips)
  • 1.5- 2 tbsp olive oil
  • 1/2 tsp salt
  • 4 cups cooked brown rice
  • 1 cup shredded carrots
  • 1 cup cucumber thinly sliced
  • 1 red pepper sliced
  • 5 cups raw spinach
  • 1/2 cup canned coconut milk
  • 1/2 cup natural peanut butter
  • 1 thumb sized piece of ginger
  • 1 tbsp maple syrup
  • 1.5 tsp of sesame oil
  • 1..5 tsp soy sauce or coconut aminos
  • 1.5 tsp sriracha or sambal


  1. Pre-heat oven to 425F
  2. Chop up your vegetables for roasting. Toss them in the olive oil and salt and spread out on a cookie sheet.
  3. Bake for 40 minutes in total, but make sure to toss them over with a spatula around the 20 minute mark.
  4. While they are baking, make the sauce. Put all the sauce ingredients in to a blender and mix on high until smooth.
  5. Boil 2 cups of water and toss the spinach in until it wilts. Drain it and run it under cool water. Squeeze out the moisture and set aside.
  6. Portion out 3/4 to 1 cup of rice, 1 cup of roast vegetables and a 1/4 of the spinach in to a bowl. Top with carrots, cucumber and red peppers.
  7. Drizzle with a liberal amount of sauce.

Hi, I'm Jasmine!

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