Thai Peanut Chicken Buddha Bowls Recipe – Thai Special
Buddha bowls are so much fun to make and double the fun to dig in. This Thai Chicken Buddha Bowl is full of a rainbow of colors, meaning more nutrients and yummy varied tastes. It’s healthy, it’s hearty and it’s absolutely finger licking delicious.
- 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 (packed) kale, massaged
- 2 cups bean sprouts
- 1 cup carrot, shredded
- 1 cup cucumber, sliced
- 1 cup red bell pepper, sliced
- 1 cup red cabbage, sliced
- 1 pound chicken satay
- 1 cup peanut dressing
- 1/4 cup peanuts, roasted and coarsely chopped
- 1/4 cup green onions, sliced
- 2 tablespoons cilantro, chopped
How to Make Thai Peanut Chicken Buddha Bowls
1
Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered, before letting cool.
2
Meanwhile, assemble salad and enjoy!
Recipe Notes:
Make the quinoa a day ahead of time so that it is cool when assembling the salad.
