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Healthy Spicy Peanut Vermicelli with Sheet Pan Veggies

Kelsey Russell-Murray, RD, MSc · August 25, 2020 · Leave a Comment

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Noodle bowls + peanut sauce = two of my favourite things combined in one dish! This peanut sauce vermicelli noodle bowl has a slight kick that really amps up the intensity of the flavours. 

This dish combines a base of rice vermicelli noodles, topped with plenty of roasted vegetables and drizzled with a spicy peanut sauce. Tons of flavour, tons of fiber…a great combination! 

I hope you love this spicy peanut vermicelli with sheet pan veggies! It’s:

  • A little spicy 
  • Flavourful 
  • Peanut-y
  • & Delicious! 
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Healthy Spicy Peanut Vermicelli with Sheet Pan Veggies

Plate of Spicy Peanut Vermicelli with Sheet Pan Veggies
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Rice vermicelli noodles topped with delicious roasted veggies and a spicy peanut sauce? Yes please! Top with crushed peanuts for extra texture and you have a guaranteed hit.  

  • Author: kelseyrussellmurray
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Bake, Stovetop
  • Cuisine: Vegan, Dairy Free
  • Diet: Vegan

Ingredients

Scale
  • 1 pack (454g) Rice vermicelli noodles
  • 227g Cremini mushrooms, sliced 
  • 2 cups (200g) Brussels sprouts, halved 
  • 1 medium sweet potato, cubed (1/2 inch x 1/2 inch) 
  • 1 yellow onion, diced 
  • 2 Tbsp olive oil 
  • 1 tsp garlic powder 
  • 1 tsp onion powder
  • 1/4 tsp salt 
  • 1/4 tsp black pepper 

Spicy Peanut Sauce Ingredients:

  • 1/2 cup natural peanut butter 
  • 1/4 cup low-sodium soy sauce or Bragg’s liquid aminos if gluten free
  • 2 tbsp sesame oil
  • 2 cloves (10g) garlic, finely minced 
  • 1–2 tsp chili garlic sauce 
  • 1 Tbsp sriracha *adjust for more/less spice as desired
  • 1/4–1/2 cup water as needed

Instructions

  1. Preheat oven to 425-degrees F. Chop all veggies (mushrooms, onion, sweet potato and brussels sprouts) and place on two parchment paper-lined baking sheets 
  2. Season veggies with olive oil, salt, pepper, garlic and onion powder. Roast veggies for 25-30 minutes, flipping halfway
  3. In a large pot, prepare rice vermicelli per package instructions (soak in boiling water for approximately 5-minutes)
  4. Prepare the spicy peanut sauce: whisk all ingredients together in a small bowl. Add additional water as necessary to thin sauce out 
  5. Toss rice vermicelli noodles in peanut sauce 
  6. Serve noodles topped with a healthy portion of roasted veggies. Top with crushed peanuts for added texture! 

Notes

Nutrition information is a rough estimate based on calculations using specific products, and without optional ingredients. Calculations were completed using low sodium soy sauce rather than Bragg liquid aminos. 

Did you make this recipe?

Tag @guthealthydietitian on Instagram and hashtag it ##plantpoweredgut

Related

Filed Under: Gut Health Recipes, Nutrition Articles Tagged With: dairy free, dinner, entree, peanut butter, peanut sauce, recipe, vegan, vegetarian

About Kelsey Russell-Murray, RD, MSc

Kelsey Russell-Murray, RD, MSc is the founder of Gut Healthy Dietitian. She has been a practicing clinical dietitian for over the past decade working in hospital and private practice. She is obsessed with all things gut health and specializes in digestive disorders, gut health, PCOS and sports nutrition.

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