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- 1 cup quinoa - 2 cups vegetable broth - 1 cup shredded carrots - 1 cup red cabbage, finely sliced - 1 bell pepper (red or yellow), sliced into thin strips - 1 cucumber, diced into bite-sized pieces - 1 cup shelled edamame - 1/4 cup fresh cilantro, roughly chopped - 1/4 cup roasted peanuts, coarsely chopped (for topping) For the Peanut Sauce: - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce (substitute tamari for gluten-free) - 1 tablespoon maple syrup - 2 tablespoons rice vinegar - 1 teaspoon sesame oil - 1-2 teaspoons sriracha (adjust to taste) - Water as needed for thinning Each serving has about 400 calories. It includes 15 grams of protein, 20 grams of fats, and 45 grams of carbs. The quinoa gives you a great source of protein and fiber. Fresh veggies add vitamins and minerals. Peanut butter provides healthy fats and protein too. This dish is not just tasty but also very good for you! For gluten-free needs, use tamari instead of soy sauce. If you want a vegan option, ensure your peanut butter is 100% plant-based. You can also swap out fresh vegetables based on what is in season. Try adding sweet potatoes in fall or zucchini in summer for variety. To cook quinoa, start with a medium saucepan. Bring 2 cups of vegetable broth to a rolling boil. Once boiling, add 1 cup of rinsed quinoa. Turn the heat down to low and cover the pan. Let it simmer for about 15 minutes. When the liquid is gone, remove it from heat. Use a fork to fluff the quinoa gently. This step gives you fluffy quinoa. For the peanut sauce, grab a small bowl. Mix 1/4 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, 2 tablespoons of rice vinegar, and 1 teaspoon of sesame oil. Add 1-2 teaspoons of sriracha to control the spice. Whisk everything until it’s smooth. If it feels too thick, add water a little at a time until you like the texture. Wash and chop your fresh vegetables as the quinoa cooks. Keep each type in separate bowls. For the carrots, shred them finely. Slice the red cabbage thin. Cut the bell pepper into thin strips. Dice the cucumber into bite-sized pieces. Arrange everything nicely in bowls. This makes assembly easy and fun. Now you’re ready to create a colorful and tasty Buddha bowl. You can find the full recipe above to guide you through the rest! To make your Thai Peanut Buddha Bowls pop, think about color and shape. Use a large bowl or a flat plate for a nice display. Layer the quinoa at the bottom, then add the veggies around it. This way, everyone sees the bright colors. Use a wooden serving board for a rustic touch. Add lime wedges for a fresh look and taste. Pair your Buddha bowls with a light drink like iced tea or coconut water. These drinks complement the rich peanut sauce. Serve the bowls at a casual dinner or a fun lunch with friends. They work well for meal prep too, making them great for busy days. Prep your ingredients ahead of time to save effort. Chop the veggies and store them in separate containers. Cook quinoa in advance for easy assembly. When you’re ready to eat, just grab a bowl, add the quinoa, veggies, and sauce. Store the bowls in the fridge for up to three days. This makes for quick, healthy meals anytime. For the full recipe, check the earlier section. {{image_4}} You can boost your Thai Peanut Buddha Bowl by adding protein. Grilled chicken, tofu, or shrimp work well. Each adds great taste and texture. Grilled chicken gives a hearty feel. Tofu offers a nice, chewy bite for vegans. Shrimp adds a fresh, ocean flavor. Adding protein helps make your meal more filling and nutritious. Elevate the dish by adding spices or herbs. Fresh cilantro brightens the bowl. Try mint for a refreshing twist. You can also sprinkle sesame seeds on top for extra crunch. Toasted coconut flakes add a sweet touch. These simple additions make the bowl pop with flavor. Change up your vegetables based on what's in season. In spring, add snap peas or asparagus. Summer is perfect for juicy tomatoes or zucchini. In fall, roasted sweet potatoes work great. Experiment with different dressings or sauces too. A mango dressing adds a sweet kick, while a lime vinaigrette offers a zesty twist. Use the Full Recipe as a guide and feel free to mix and match! To keep your Thai Peanut Buddha Bowls fresh, refrigerate them in an airtight container. This method locks in flavors and keeps ingredients crisp. If you store the components separately, they will last longer. The quinoa and sauce can stay good for about five days. Fresh veggies are best used within three days. When reheating quinoa, use a microwave-safe dish. Add a splash of water to keep it moist. Heat in short bursts, stirring in between until warm. For veggies, try reheating them in a skillet over low heat. This way, they won't get mushy. To keep your peanut sauce creamy, warm it gently on the stove. Stir in a bit of water if it thickens too much. You can freeze the quinoa and sauce if you make a big batch. Just let them cool first. Place them in freezer bags, removing as much air as possible. The veggies, however, don’t freeze well. If you freeze quinoa and sauce, thaw them overnight in the fridge before reheating. For the best taste, use within three months. Enjoy your flavorful meal anytime! For the complete cooking process, check out the Full Recipe. Thai Peanut Buddha Bowls are colorful meals filled with tasty ingredients. They feature a base of fluffy quinoa, cooked in vegetable broth. You add fresh veggies like shredded carrots, red cabbage, bell pepper, cucumber, and edamame. Each bowl gets topped with a creamy peanut sauce, which makes it rich and satisfying. The mix of flavors and textures creates a delightful experience. This dish is not just pretty; it's also packed with nutrients. Yes, you can easily prepare Thai Peanut Buddha Bowls ahead of time. Cook the quinoa and store it in the fridge. You can also chop your veggies and keep them in separate containers. The peanut sauce keeps well, too. Just make sure to store everything in airtight containers. This way, you can enjoy a quick meal anytime. Just assemble your bowl when you're ready to eat. Thai Peanut Buddha Bowls can be gluten-free. To make them gluten-free, simply use tamari instead of soy sauce in the peanut sauce. Most of the veggies are naturally gluten-free. Just double-check any packaged ingredients you use. This makes it easy for those avoiding gluten to enjoy this tasty dish. To spice up your Thai Peanut Buddha Bowls, adjust the sriracha in your peanut sauce. Start with one teaspoon, then taste the sauce. If you want more heat, add another teaspoon. You can also add red pepper flakes or sliced fresh chilies to your bowl. This lets you control the spice level to your liking. Enjoy your meal with just the right amount of kick! For the full recipe, check out my detailed guide on making Thai Peanut Buddha Bowls. Thai Peanut Buddha Bowls are a fun, tasty meal packed with fresh ingredients. We broke down the main components—quinoa, vegetables, and peanut sauce—while discussing nutritional benefits. You can switch things up with gluten-free and vegan options. Presentation tips and meal prep advice make this dish easy to enjoy anytime. Now, you can create your own unique Buddha bowl that fits your taste. Have fun experimenting with flavors and ingredients! Enjoy a healthy meal that fuels your day, and share your creations with others.

Thai Peanut Buddha Bowls

Elevate your meal prep with these delicious Thai Peanut Buddha Bowls! Packed with vibrant veggies, fluffy quinoa, and a creamy peanut sauce, this recipe brings a burst of flavor to your table. In just 30 minutes, you can create a healthy, colorful dish perfect for lunch or dinner.
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth

1 cup shredded carrots

1 cup red cabbage, finely sliced

1 bell pepper (red or yellow), sliced into thin strips

1 cucumber, diced into bite-sized pieces

1 cup shelled edamame

1/4 cup fresh cilantro, roughly chopped

1/4 cup roasted peanuts, coarsely chopped (for topping)

For the Peanut Sauce:

1/4 cup creamy peanut butter

2 tablespoons soy sauce (substitute tamari for gluten-free)

1 tablespoon maple syrup

2 tablespoons rice vinegar

1 teaspoon sesame oil

1-2 teaspoons sriracha (adjust to taste)

Water as needed for thinning

Instructions
 

Cook Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil. Add the rinsed quinoa, then reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, remove from heat and fluff the quinoa with a fork. Set aside to cool slightly.

    Prepare Peanut Sauce: In a separate small bowl, combine the creamy peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha. Whisk until smooth. If the sauce is too thick for your liking, mix in water a teaspoon at a time until you achieve your desired consistency.

      Prep Vegetables: While the quinoa is cooking, wash and chop your fresh vegetables. Keep each type separated in individual bowls to make assembly simple and organized.

        Assemble Bowls: To create an attractive presentation, take serving bowls and add a generous scoop of quinoa as the base. Arrange the shredded carrots, thinly sliced red cabbage, bell pepper strips, diced cucumber, and edamame around the quinoa in a colorful and aesthetically pleasing manner.

          Drizzle with Sauce: Ladle the peanut sauce generously over the assembled ingredients. For a more cohesive dish, you can gently toss the components together, or leave everything separated for dipping.

            Garnish and Serve: To finish, sprinkle chopped cilantro and roasted peanuts over the top of each bowl, adding a delightful crunch and burst of flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: For an attractive serving display, consider arranging the bowls on a rustic wooden board or vibrant colored plates. Adding lime wedges on the side not only enhances the look but also offers a refreshing squeeze of zest to elevate your meal.