3 and 1/2 tsp. low-sodium Tamari or liquid aminos, divided
3 cups broccoli florets
1 red pepper, cut into strips
1 Tbsp. olive oil
salt + pepper, to taste
1/4 cup peanut butter
1 and 1/4 tsp. pressed/grated garlic
1 and 1/2 tsp. freshly grated ginger*
1 tsp.+ Sriracha
1 tsp. honey/maple syrup
hot water, as needed
For serving: peanuts, green onion, lime juice
Prepare the rice according to package instructions, adding 1 tsp. Tamari/liquid aminos to the water while it’s cooking.
While the rice is cooking, prepare the vegetables: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
Place broccoli and red pepper onto the prepared baking sheet and toss with olive oil. Season with salt and pepper, and roast for 20-25 minutes, or until broccoli is charred. Toss every couple of minutes to ensure even cooking.
While the rice is cooking and vegetables are roasting, make the Thai Peanut Sauce: Add peanut butter, garlic, ginger, Sriracha, honey, and remaining 2 and 1/2 tsp. Tamari/liquid aminos to a small bowl. Slowly add some hot water to thin, and mix to combine. You’ll want the sauce pourable, but not overly watery. Use your judgement here. Taste, and adjust as needed.
Assemble your Thai Peanut Burrito Bowls: Place rice in the bottom of a bowl. Add vegetables, and douse with your Thai Peanut Sauce. Top with chopped peanuts, green onion, and a gentle squirt of lime juice, if desired. Serve with extra sauce and Sriracha.
*We like to keep our ginger in the freezer to preserve it’s freshness. We grate it right out of the freezer!