Hello food lovers! If you’re looking for a vibrant, healthy, and absolutely mouth-watering dish to add to your weekly rotation, look no further than this Thai Peanut Chicken Buddha Bowl. Packed with fresh vegetables, juicy chicken, and a savory peanut dressing, this recipe is a flavorful, nutrient-packed meal that will leave you satisfied and energized. It’s quick, easy to make, and perfect for meal preppers or those craving something light but filling. So, let’s dive into this delicious Thai Peanut Chicken Buddha Bowl!
Introduction
Originating from the idea of a well-balanced meal, Buddha Bowls are known for their combination of grains, veggies, protein, and dressing. The Thai Peanut Chicken Buddha Bowl takes this concept to the next level by incorporating Thai-inspired flavors that offer a delightful mix of sweet, savory, and spicy elements. Whether you’re a fan of chicken satay or peanut-based sauces, this recipe will satisfy your cravings and give you a nutritious boost. Perfect for fans of Thai cuisine and Buddha Bowls alike, this is a dish you don’t want to miss!
For those of you interested in recreating restaurant-style Thai flavors at home, this recipe offers an authentic experience with minimal effort, and it’s an excellent way to introduce a balanced, exotic meal into your everyday life.
Ingredients
- 1 cup quinoa
- 1 3/4 cups water (or coconut milk for extra creaminess)
- 3 cups (packed) kale, massaged to soften
- 2 cups bean sprouts
- 1 cup shredded carrot
- 1 cup sliced cucumber
- 1 cup sliced red bell pepper
- 1 cup sliced red cabbage
- 1 pound chicken satay (pre-cooked or grilled)
- 1 cup peanut dressing (store-bought or homemade)
- 1/4 cup roasted peanuts, coarsely chopped
- 1/4 cup sliced green onions
- 2 tablespoons chopped cilantro
Optional Substitutions:
- Vegan: Swap chicken satay with tofu or tempeh.
- Gluten-Free: Ensure your peanut dressing is gluten-free, or make your own with tamari sauce.
- Nut-Free: Use sunflower seed butter instead of peanut butter in the dressing, and omit peanuts for garnish.
How to Make Thai Peanut Chicken Buddha Bowl – Step by Step
Step1: Cook the Quinoa
Begin by rinsing your quinoa under cold water to remove the natural bitterness. In a medium pot, bring the water (or coconut milk for a richer flavor) to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes or until all the liquid is absorbed. Once done, remove from heat and let it sit for 5 minutes before fluffing with a fork. Let it cool.
Step2: Prepare the Veggies
While the quinoa is cooking, start prepping your vegetables. Massage the kale to soften it, slice the cucumber, red bell pepper, and red cabbage thinly, and shred the carrot. If you’re using pre-packed or pre-cooked chicken satay, simply warm it up. Otherwise, grill your chicken satay until cooked through.
Step3: Assemble the Bowl
In individual bowls, start by adding a base of quinoa. Layer the massaged kale, bean sprouts, shredded carrot, sliced cucumber, red bell pepper, and red cabbage on top.
Step4: Add the Protein
Top each bowl with sliced chicken satay or your chosen protein.
Step5: Dress and Garnish
Drizzle with your peanut dressing and sprinkle chopped peanuts, green onions, and cilantro on top for extra flavor and crunch.
Helpful Tips
- Freshness is key: For the best flavor, use fresh vegetables and high-quality peanut butter for the dressing.
- Marinate your chicken: If you’re making chicken from scratch, marinate it in a mix of soy sauce, lime juice, garlic, and ginger for an authentic Thai taste.
- Meal Prep Friendly: Prepare your quinoa, veggies, and chicken ahead of time to enjoy Buddha Bowls throughout the week!
Cooking Tips
- Use a cast iron pan: When grilling your chicken satay, using a cast iron pan will give it a nice, even sear.
- Massage the kale: Don’t skip this step! It makes the kale tender and much more enjoyable to eat.
- Balance your flavors: If you like your dressing a bit spicier, add a dash of sriracha or chili flakes to the peanut dressing.
Serving Suggestions
This dish pairs wonderfully with light, refreshing beverages like iced green tea or a sparkling water infused with lemon. For a more filling meal, you can serve it alongside fresh spring rolls or crispy Thai egg rolls. If you’re feeling adventurous, top the bowl with a poached egg for extra protein and creaminess.
Nutritional Information
Eating well doesn’t mean sacrificing flavor, and this Thai Peanut Chicken Buddha Bowl proves it! This bowl is packed with fiber, vitamins, and lean protein, making it an excellent choice for a nutritious meal.
Nutritional Information (Per Serving)
- Calories: 420
- Protein: 28g
- Carbohydrates: 35g
- Fats: 22g
- Fiber: 7g
- Vitamins: Rich in Vitamin A, C, and Iron
Storage and Leftovers
If you have leftovers, store the quinoa, chicken, and veggies separately in airtight containers. This way, you can reheat the quinoa and chicken without making the veggies soggy. The dressing can be stored in the fridge for up to a week. To reheat, warm the chicken and quinoa in the microwave, then assemble your fresh bowl.
Frequently Asked Questions (FAQs)
- Can I make this dish vegan? Yes! Simply replace the chicken with tofu or tempeh and ensure your peanut dressing is plant-based.
- How long can I store this in the fridge? The components of the bowl can be stored for up to 4 days, but it’s best to store them separately to avoid soggy veggies.
- Can I freeze it? It’s not recommended to freeze the vegetables, but you can freeze the cooked chicken and quinoa for future use.
- Is this recipe gluten-free? Yes, as long as your peanut dressing is made with gluten-free ingredients like tamari instead of soy sauce.
Related Recipes
For more delicious peanut-based recipes, check out these internal links from OptimalRecipes:
- Ultimate Cowboy Casserole Cornbread
– A hearty, flavorful meal perfect for any occasion.
- Sausage Balls Recipe with Red Lobster Mix – A delicious appetizer for gatherings.
Conclusion
We hope you love this Thai Peanut Chicken Buddha Bowl as much as we do! It’s a simple, nutritious meal that’s bursting with flavor and perfect for any occasion. Try it out, and don’t forget to let us know your own personal twists! Feel free to share your feedback or any variations you come up with in the comments below.
Enjoy your culinary adventure!
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Thai Peanut Chicken Buddha Bowls – Quick & Healthy Recipe
Description
Hello food lovers! If you’re looking for a vibrant, healthy, and absolutely mouth-watering dish to add to your weekly rotation, look no further than this Thai Peanut Chicken Buddha Bowl. Packed with fresh vegetables, juicy chicken, and a savory peanut dressing, this recipe is a flavorful, nutrient-packed meal that will leave you satisfied and energized. It’s quick, easy to make, and perfect for meal preppers or those craving something light but filling. So, let’s dive into this delicious Thai Peanut Chicken Buddha Bowl!
Ingredients
- 1 cup quinoa
- 1 3/4 cups water (or coconut milk for extra creaminess)
- 3 cups (packed) kale, massaged to soften
- 2 cups bean sprouts
- 1 cup shredded carrot
- 1 cup sliced cucumber
- 1 cup sliced red bell pepper
- 1 cup sliced red cabbage
- 1 pound chicken satay (pre-cooked or grilled)
- 1 cup peanut dressing (store-bought or homemade)
- 1/4 cup roasted peanuts, coarsely chopped
- 1/4 cup sliced green onions
- 2 tablespoons chopped cilantro
Optional Substitutions:
- Vegan: Swap chicken satay with tofu or tempeh.
- Gluten-Free: Ensure your peanut dressing is gluten-free, or make your own with tamari sauce.
- Nut-Free: Use sunflower seed butter instead of peanut butter in the dressing, and omit peanuts for garnish.
Instructions
Step 1: Cook the Quinoa
Begin by rinsing your quinoa under cold water to remove the natural bitterness. In a medium pot, bring the water (or coconut milk for a richer flavor) to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes or until all the liquid is absorbed. Once done, remove from heat and let it sit for 5 minutes before fluffing with a fork. Let it cool.
Step 2: Prepare the Veggies
While the quinoa is cooking, start prepping your vegetables. Massage the kale to soften it, slice the cucumber, red bell pepper, and red cabbage thinly, and shred the carrot. If you’re using pre-packed or pre-cooked chicken satay, simply warm it up. Otherwise, grill your chicken satay until cooked through.
Step 3: Assemble the Bowl
In individual bowls, start by adding a base of quinoa. Layer the massaged kale, bean sprouts, shredded carrot, sliced cucumber, red bell pepper, and red cabbage on top.
Step 4: Add the Protein
Top each bowl with sliced chicken satay or your chosen protein.
Step 5: Dress and Garnish
Drizzle with your peanut dressing and sprinkle chopped peanuts, green onions, and cilantro on top for extra flavor and crunch.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Freshness is key: For the best flavor, use fresh vegetables and high-quality peanut butter for the dressing.
- Marinate your chicken: If you’re making chicken from scratch, marinate it in a mix of soy sauce, lime juice, garlic, and ginger for an authentic Thai taste.
- Meal Prep Friendly: Prepare your quinoa, veggies, and chicken ahead of time to enjoy Buddha Bowls throughout the week!
