Description
This vibrant Thai Peanut Buddha Bowl combines colorful vegetables, protein-rich edamame, and fluffy quinoa with a creamy, irresistible peanut sauce. Perfect for meal prep, this balanced bowl delivers a rainbow of nutrients in every bite. The contrasting textures and bold flavors create a satisfying meal that’s as beautiful as it is delicious!
Ingredients
Scale
- 1 cup cooked quinoa (or brown rice if preferred)
- 1½ cups shredded red cabbage
- 1 cup shredded carrots
- 1 cup edamame, shelled and steamed
- 1 red bell pepper, thinly sliced
- 1 cucumber, diced or ribboned
- 1 avocado, sliced
- ½ cup chopped fresh cilantro
- ¼ cup chopped roasted peanuts
- Lime wedges for serving
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh grated ginger
- 1 clove garlic, minced
- ¼ to ½ cup warm water (to adjust consistency)
- Optional: pinch of red pepper flakes or sriracha for heat
Instructions
- Cook quinoa according to package instructions and allow to cool slightly while preparing other ingredients.
- In a medium bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.
- Gradually add warm water until the sauce reaches your desired consistency. Taste and adjust seasonings as needed.
- Divide the warm quinoa among four bowls. Arrange the red cabbage, carrots, edamame, bell pepper, cucumber, and avocado in sections around the bowl.
- Drizzle generously with the peanut sauce. Sprinkle with fresh cilantro and chopped peanuts.
- Serve with lime wedges for squeezing over the top just before eating.
Notes
- For meal prep: Store all components separately and assemble just before eating.
- Make it vegan: Use maple syrup instead of honey in the peanut sauce.
- If you don’t have edamame, substitute chickpeas or tofu for protein.
- The sauce can be made up to a week ahead and stored in an airtight container in the refrigerator.
- For a spicier version, add additional sriracha or red pepper flakes to the peanut sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Assembly
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg