Thai buddha bowl with lots of veggies and peanut sauce

Thai Buddha Bowl

This thai buddha bowl is full of fresh ingredients like quinoa, cabbage and carrots. A peanut sauce pulls this healthy vegetarian recipe all together!

Course Main Course
Cuisine Thai
Keyword thai buddha bowl
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 460 kcal
Author Snacking in Sneakers


Bowl Ingredients

  • 1 cup cooked quinoa
  • 2 cups green cabbage shredded or chopped
  • 1 cup carrots shredded or finely chopped
  • 4 green onions chopped
  • 1/4 cup cilantro chopped
  • 2/3 avocado chopped or sliced

Peanut Sauce

  • 3 tbsp peanut butter
  • 2 tbsp lower sodium soy sauce OR coconut aminos if gluten free, use GF labeled soy sauce; if soy-free, use coconut aminos
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1/2 tbsp honey or if vegan, use agave


  1. Cook quinoa according to package directions (1/3 cup dry quinoa should make about 1 cup cooked; generally cook it with a 2:1 water to quinoa ratio).
  2. Meanwhile, prepare peanut sauce: combine all ingredients in a bowl and whisk together until well combined and sauce is smooth. (If you want to thin out the sauce a little, you can add it a splash of coconut milk).
  3. Set out two bowls. Split all the chopped veggies and the cooked quinoa between the two bowls. Top each bowl with half of the peanut sauce. Toss ingredients together to fully coat in the sauce.

Recipe Notes

Nutrition analysis (approximate per serving):

460 calories, 25 g fat, 4 g sat fat, 700 mg sodium, 46 g carbohydrate, 13 g fiber, 13 g sugar, 15 g protein, Vitamin A: 196%, Vitamin C: 70%, Calcium: 11%, Iron: 20%