Peanut Vegetable Harvest Casserole Stove Top
Dive into the rich, creamy flavors of this Peanut Vegetable Harvest Casserole, a stove-top masterpiece brimming with wholesome goodness. Packed with vibrant vegetables like sweet potatoes, zucchini, and broccoli, this hearty dish is elevated by a silky peanut butter sauce infused with warm spices like cumin and coriander. The combination of chickpeas and nutrient-packed vegetables makes it a satisfying, plant-based one-pot meal perfect for cozy weeknights. Ready in just 45 minutes, this casserole is served over fluffy brown rice or quinoa, then garnished with fresh cilantro and crunchy chopped peanuts for a delightful finishing touch. It's a gluten-free, vegan-friendly dinner option that's as nourishing as it is delicious. Perfect for anyone looking for an easy, flavor-forward recipe!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and sliced
- 1 cup Sweet potato, peeled and cubed
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, sliced into half moons
- 2 cups Broccoli florets
- 1 cup Canned chickpeas, drained and rinsed
- 14 ounces Canned diced tomatoes
- 1 cup Peanut butter, creamy or natural
- 2 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Fresh cilantro, chopped for garnish
- 2 tablespoons Chopped peanuts for garnish
- 4 cups Cooked brown rice or quinoa (to serve)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
Add the diced onion and cook for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the sliced carrots, cubed sweet potato, diced red bell pepper, zucchini, and broccoli florets. Sauté the vegetables for about 5-7 minutes until slightly softened.
Stir in the canned diced tomatoes along with their juices and the drained chickpeas.
In a small bowl, whisk together peanut butter, vegetable broth, ground cumin, ground coriander, salt, black pepper, and optional cayenne pepper until smooth and well combined.
Pour the peanut butter mixture into the skillet with the vegetables and chickpeas. Stir well to coat everything evenly in the sauce.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, stirring occasionally, until the sweet potato is fork-tender and the flavors meld together.
Taste the casserole and adjust seasonings as needed.
Serve the peanut vegetable casserole hot over cooked brown rice or quinoa.
Garnish with fresh cilantro and chopped peanuts before serving. Enjoy!
Nutrition Facts
Calories |
3717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.2 g | 237% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6072 mg | 264% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 78.2 g | 279% | |
| Total Sugars | 82.7 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 6198 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
