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This versatile Thai-inspired recipe has everything you need for an easy, complete meal.

Ingredients for Bowl

  • 2 cups cooked brown rice
  • 2 cups red quinoa
  • 1 pound grilled chicken, diced (or crispy tofu or grilled shrimp)
  • 2 cups bean sprouts
  • 1 cup shredded carrots
  • 1 cup finely shredded green or purple cabbage
  • 4 green onions, sliced
  • 1/4 cup crushed peanuts for topping

Ingredients for Peanut Sauce

  • 1 can (14 oz) coconut milk
  • 2/3 cup natural peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 2 tbsp apple cider vinegar
  • 2 tsp sesame oil
  • 2 tsp red curry paste
  • 2 tbsp fish sauce

Directions

  1. To make peanut sauce, combine all ingredients except for fish sauce in a small saucepan and bring to a boil on medium heat. Turn heat to low and simmer for about 5 minutes, stirring frequently until thick. Stir in fish sauce and set aside.
  2. Reheat and mix cooked brown rice and cooked quinoa together, tossing lightly to mix.
  3. To assemble Buddha Bowl, add 1 cup quinoa-rice into bowl with 4 oz grilled chicken or tofu. Top with bean sprouts, shredded carrot, purple cabbage, chives, and crushed peanuts.
  4. Drizzle with 2 tbsp peanut sauce and serve.
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