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Thai Peanut Chicken Buddha Bowls - Quick & Healthy Recipe

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

Scale

  • 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

Notes

  • 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!

Find it online: https://optimalrecipes.com/thai-peanut-chicken-buddha-bowls-quick-healthy-recipe/