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 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 460kcal
Author Snacking in Sneakers
Ingredients
Bowl Ingredients
1cupcooked quinoa
2cupsgreen cabbageshredded or chopped
1cupcarrotsshredded or finely chopped
4green onionschopped
1/4cupcilantrochopped
2/3avocadochopped or sliced
Peanut Sauce
3tbsppeanut butter
2tbsplower sodium soy sauce OR coconut aminosif gluten free, use GF labeled soy sauce; if soy-free, use coconut aminos
1tbsprice wine vinegar
1tspsesame oil
1/2tbsphoneyor if vegan, use agave
Instructions
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).
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).
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.
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%