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!
Ingredients
For the Chicken:
- 1 Pound Boneless Skinless Chicken Thighs cut into bite sized pieces
- 1 Tablespoon Arrowroot Starch or Tapioca Starch or Cornstarch
- ¼ Cup Chicken Broth
- 2 Tablespoons Sambal Oelek
For the Buddha Bowls:
- 1 Cup Cooked Quinoa
- 3 Persian Cucumbers chopped
- ½ Red Cabbage shredded -- this is approximately 1 cup
- ½ Cup Shredded Carrots
- 1 Cup Bean Sprouts
- ¼ Cup Cilantro chopped
- ⅓ Cup Roasted Peanuts
For the Creamy Peanut Sauce:
- ¼ Cup Creamy Peanut Butter
- ¼ Cup Low Sodium Soy Sauce
- 2 Tablespoons Sambal Oelek
- 2 Limes juiced
- 2 Tablespoons Coconut Sugar or brown sugar
- 2 Teaspoons Ground Ginger
Instructions
- 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.
- 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!
Calories: 454kcal | Carbohydrates: 39g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 910mg | Potassium: 1061mg | Fiber: 8g | Sugar: 13g | Vitamin A: 4007IU | Vitamin C: 75mg | Calcium: 119mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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