Thai Chicken Quinoa Buddha Bowls

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Thai Chicken Quinoa Buddha Bowls

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!

Course Main Course

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose, Low Salt

Keyword Dairy Free, gluten-free, Refined Sugar Free

Prep Time 15

Cook Time 20

Total Time 35

Servings Servings

Calories 454kcal

Author Nicole Modic

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!

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