Thai Peanut Chicken Buddha Bowls Recipe – Thai Special
Buddha bowls is a delightful experience, and digging into them doubles the enjoyment. This Thai Chicken Buddha Bowl boasts a vibrant array of colors, ensuring a nutritious feast packed with delicious and varied flavors. It’s wholesome, satisfying, and absolutely delicious—perfect for a healthy and hearty meal.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Thai Peanut Chicken Buddha Bowls Ingredients :
- 1 cup quinoa
- 1 3/4 cups water (or coconut milk)
- 3 cups kale, tightly packed and massaged
- 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
- 1 cup peanut dressing
- 1/4 cup roasted peanuts, coarsely chopped
- 1/4 cup sliced green onions
- 2 tablespoons chopped cilantro
How to Make Thai Peanut Chicken Buddha Bowls
In a medium saucepan, bring the water (or coconut milk) and quinoa to a boil over medium-high heat.
Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the quinoa is tender and has absorbed all the liquid.
Remove the saucepan from the heat and let the quinoa sit, covered, for an additional 5 minutes to steam.
While the quinoa is cooking and steaming, assemble your salad with the massaged kale, bean sprouts, shredded carrot, sliced cucumber, sliced red bell pepper, and sliced red cabbage.
Once the quinoa has cooled slightly, add it to the salad mixture and toss gently to combine.
Serve the Thai Chicken Buddha Bowl with chicken satay on top, drizzle with peanut dressing, and garnish with roasted peanuts, sliced green onions, and chopped cilantro.
Enjoy your delicious and nutritious Buddha bowl!
Recipe Notes:
Prepare the quinoa ahead of time, ideally a day in advance, to ensure it is cooled when assembling the salad.
