Your favorite Thai food takeout has met its match with these Thai Chicken Quinoa Buddha Bowls. These bowls start off with a base of fluffy quinoa (which replaces the traditional rice), which is then topped off with crunchy cabbage, carrots, bean sprouts, and cucumbers, a spicy sambal chicken, and a creamy peanut sauce. The end result? A nourishing bowl that is bursting with flavor in every bite. Swap out your favorite takeout for this easy dish that comes together in less than 30 minutes, and you’ll have a delicious dinner recipe that the whole family will enjoy!

Whenever my boys and I are looking for a super easy takeout meal that everyone can agree on, we reach for Thai food. There’s something about thai food that we just can’t get enough of, in my household. While my boys are admittedly huge fans of Asian food in general, Thai food reigns supreme because it’s generally inexpensive, full of flavor, and handles takeout way better than other Asian food (such as Sushi which, in my opinion, is always better at the restaurant than it is when taken to-go). But, because eating takeout every single night isn’t practical, I love to find easier and healthier ways to make my favorite takeout dishes at home. Enter my newest favorite dinner recipe, my Thai Chicken Quinoa Buddha Bowls.

These buddha bowls swap the the rice for nourishing quinoa that, when cooked perfectly, is light, fluffy, and delicious. The quinoa is full of fiber, which helps keep you feeling full and satisfied, while also adding a warm and cozy element to these bowls. The bowls are then loaded with crisp cucumber, cabbage, carrots, and bean sprouts, which are the perfect base for the perfectly-cooked spicy chicken thighs. The entire bowl is then finished off with a creamy peanut butter-based dressing that is so good, you could practically eat it with a spoon.

Oh, and did I mention that these bowls also happen to be perfect for meal-prep? Simply prepare the quinoa and chicken ahead of time and store them in airtight containers, in the fridge. Add the carrots, cabbage, bean sprouts, cucumber, and cilantro, to their own container. Then finally, add the dressing to a separate container as well. When you’re ready to enjoy them, simply assemble the bowls, and you’ll have the perfect Thai-inspired takeout dish ready in seconds!

A top-down view of fresh ingredients on a counter, including cucumbers, limes, purple cabbage, peanuts, chicken, quinoa, cilantro, peanut butter, sauces, and spices, with a knife and chopped cucumber on a cutting board. — To make these bowls, you’ll need chicken thighs, starch, chicken broth, sambal oelek, quinoa, persian cucumbers, red cabbage, shredded carrots, bean sprouts, cilantro, peanuts, peanut butter, soy sauce, lime juice, coconut sugar, and ground ginger.

A bowl of raw, diced chicken surrounded by sliced carrots, cucumber, peanuts, lime halves, peanut butter, red sauce, and shredded purple cabbage on a table. — To make these bowls, you’ll need chicken thighs, starch, chicken broth, sambal oelek, quinoa, persian cucumbers, red cabbage, shredded carrots, bean sprouts, cilantro, peanuts, peanut butter, soy sauce, lime juice, coconut sugar, and ground ginger.

What You Need to Make These Nourishing Thai Chicken Bowls

Chicken Thighs: Tender and juicy chicken thighs make for the perfect start to this recipe! Be sure to use boneless, skinless chicken thighs — if you ask your butcher nicely, they can chop the chicken thighs into cubes for you!
Arrowroot Starch or Cornstarch or Tapioca Starch: A little starch helps to coat the chicken so that it gets nice and crispy! You can use arrowroot starch, cornstarch, or tapioca starch – all of them work just as well.
Chicken Broth: A little chicken broth mixes with the Sambal Oelek for a rich and delicious sauce. As it cooks, the chicken broth thickens, creating the perfect texture and consistency to this dish.
Sambal Oelek: If you haven’t had Sambal Oelek before, then prepare to fall in-love. This Indonesian chili paste is spicy, sweet, and tangy. Note that a little goes a long way, so if you don’t like spice or are super sensitive, be sure to ease up on it!
Quinoa: If you’re looking for the perfect way to make light and fluffy quinoa, every time, then you have to try my recipe here.
Persian Cucumbers: Persian cucumbers may be small, but they are packed with vitamins and add a pop of color to this recipe!
Red Cabbage: You’ll need have of a head of crunchy red cabbage to add the perfect amount of fiber and texture to this recipe.
Shredded Carrots: Carrots are high in beta carotene, which means that they are not only delicious, but also great for your skin.
Bean Sprouts: Bean sprouts are crunchy and full of fiber, making them a healthy and delicious addition to this recipe.
Cilantro: Fresh cilantro adds a delicious, herby flavor to these buddha bowls. I love adding additional chopped cilantro as a garnish in top!
Roasted Peanuts: Roasted, salted peanuts add both flavor and texture to this recipe. Don’t skip it!
Creamy Peanut Butter: Of course, it wouldn’t be a creamy peanut butter sauce without the creamy peanut butter here! The consistency of your peanut butter will determine the consistency of the sauce. If it’s too thick, you may need to add some additional water to it to offset the texture.
Low Sodium Soy Sauce: If you want to keep this recipe gluten-free, be sure to substitute the soy sauce out for coconut aminos or tamari. If not, low sodium soy sauce works well!
Lime Juice: A squeeze of fresh lime juice adds brightness and acidity to the creamy peanut sauce.
Coconut Sugar: A little coconut sugar adds just the right amount of sweetness to offset the saltiness of the peanut butter and the tanginess of the lime juice.
Ground Ginger: Thai-inspired cooking isn’t complete without the ginger, and ground ginger adds the perfect addition to this recipe.

Whisk the chicken broth and Sambal Oelek together, then add it to the pan with the cooked chicken and stir to combine. Cook the chicken in the sauce for a minute, until it thickens.

How to Make These Easy Buddha Bowls in Under 30 Minutes

To make these buddha bowls, start by preparing the quinoa. Cook the quinoa according to your preferred method and set it aside. Next, prepare the chicken. Cut the chicken thighs into bite-sized pieces and add them to a large bowl alongside the arrowroot starch (or tapioca starch or cornstarch, if using). Toss to fully combine. Then, in a small bowl, whisk together the chicken broth and the sambal oelek.

Set the sambal mixture aside and heat a large skillet, on the stove, over medium heat, and add in 1-2 tablespoons of avocado oil. Once the oil is hot, add in the chicken and allow it to cook until it’s browned — about 6-7 minutes. Once the chicken has cooked, stir in the sambal mixture until it has thickened — about one minute. Then, remove it from the heat and set the chicken aside.

A blender filled with peanut butter, soy sauce, chili sauce, and spices sits on a countertop surrounded by bowls of limes, chopped avocado, peanut butter, and chili sauce. — Prepare the creamy peanut sauce by adding the creamy peanut butter, soy sauce, sambal oelek, limes, coconut sugar, and ground ginger to a blender. Blend until it’s smooth, creamy, and reaches your desired consistency.

A hand pours peanut sauce onto a bowl filled with colorful veggies, including carrots, cabbage, cucumber, cilantro, and peanuts. Two similar veggie bowls and a plate of peanuts are nearby on a light surface. — Prepare the creamy peanut sauce by adding the creamy peanut butter, soy sauce, sambal oelek, limes, coconut sugar, and ground ginger to a blender. Blend until it’s smooth, creamy, and reaches your desired consistency.

Next, prepare the creamy peanut sauce. Add all of the sauce ingredients (the creamy peanut butter, soy sauce, sambal oelek, limes, coconut sugar, and ground ginger) to a blender. Blend until smooth and creamy. If the sauce is too thick (depending on the consistency of the peanut butter) add in water, a few tablespoons at a time, and blend until it reaches your desired consistency.

Once the sauce is done, assemble the bowls. Add a scoop of quinoa to the bottom of the bowl, followed by the cucumbers, cabbage, bean sprouts, carrots, cilantro, and roasted peanuts. Divide quinoa into bowls.

Top with cucumbers, cabbage, bean sprouts, carrots, cilantro, peanuts and chicken. Finally, pour the peanut sauce on top. Garnish with more peanuts and fresh cilantro, if desired, then serve the bowls and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.