Roasted Vegetable Bowls with African Peanut Sauce

We’re taking a cue from our favorite [alleged] peanut-eating animal today! Elephants and peanuts are together forever, even if it’s only a myth that elephants love peanuts. They are the world’s largest herbivore and are true connoisseurs of tree bark.

If you’ve been following along with Happy Belly After, then you will know by now that my second favorite way to travel, aside from actually traveling, is to do so through food, film, and books. Francois and I were planning to visit Dakar in May, but our trip has since been postponed. Instead, today we are planning to head there through a recipe inspired by a West African peanut stew. Traditionally, West African peanut stew contains collard greens, but feel free to substitute kale or spinach. I'm using dandelion greens.

These oven-roasted vegetables pair with a creamy sauce of red onion, ginger, garlic, tomatoes and peanut butter for a creamy, comforting, and naturally dairy-free result. Curl up with a [large] bowl of this and a movie (may I recommend the classic, “Out of Africa”?), and you’ll be instantly transported.

Roasted Vegetable Bowls with African Peanut Sauce

Preheat the oven to 400˚

Make the sauce – In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until tender, stirring occasionally. Add the sweet potato, minced ginger, garlic, spices and stir to combine. Cover and simmer to 14-15 minutes until the sweet potato is tender. Add the cooked vegetables, peanut butter and broth to a high-speed blender and purée until smooth, about 1 minute. Season with salt and pepper. Set aside.

Make the rice – Prepare the rice according to the package instructions. Keep warm.

Roast the vegetables – In a large bowl, toss the onion, eggplant, sweet potato wedges with olive oil and season with salt and pepper. Place on a parchment-lined rimmed sheet pan. Roast for 25 minutes. Add the zucchini wedges to the pan and continue to bake for 10-14 additional minutes until the vegetables are tender and brown. Cover and keep warm.

Sauté the dandelion greens – In a large skillet heat the canola oil. Add the dandelion greens and quickly sauté for 2-3 minutes until wilted.

To serve – Divide the rice between the bowls. Top with the roasted vegetables and dandelion greens. Pour the peanut sauce over the vegetables. Garnish with chopped peanuts, sliced chilies, and fresh cilantro leaves.

4 generous servings


  • 1 tbsp olive oil
  • 1 small red onion, finely chopped
  • 1 tbsp ginger, minced
  • 1 tbsp minced garlic
  • 1 tsp Arbol chile powder
  • 1 tsp turmeric
  • ½ tsp cumin
  • a pinch of cinnamon
  • a pinch of clove powder
  • 1 small carrot, peeled and sliced into slices
  • 3 tbsp peanut butter
  • 1¼ cups vegetable broth
  • salt and pepper


  • 2 cups Jasmine rice 


  • 1 tbsp olive oil
  • 1 small red onion, peeled and cut into wedges
  • 2 small Indian eggplant, peeled and cut into wedges
  • 1 medium sweet potato, peeled and cut into wedges
  • 1 medium zucchini, cut into small wedges


  • 1 large bunch dandelion greens, thinly sliced
  • 1 tbsp canola oil
  • ¼ tsp sea salt


  • ¼ cup dry roasted peanuts, chopped
  • 1 Fresno or Jalapeño chile, thinly sliced
  • fresh cilantro leaves
  • lime wedges