Roasted Vegetable Bowls with African Peanut Sauce

Ingredients

• 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
• pepper
• 2 cups Jasmine rice
• 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