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Thai Buddha Bowl with Coconut Peanut Sauce

Makes 6 servings

A Buddha bowl to make your friends jealous at work, between classes, or in a meeting! Make this veggie-filled lunch bowl ahead of time for a week of nutritious lunches.

 

Ingredients

Buddha Bowl

  • 3 cups red quinoa, cooked
  • 3 cups bean sprouts, washed and cooked
  • 3 cups carrots, shredded (about 3 large carrots)
  • 3 cups purple cabbage, shredded
  • Green onions and crushed peanuts to garnish

Coconut Peanut Sauce

  • 1 can light coconut milk
  • ⅔ cup natural peanut butter, unsweetened
  • ¼ cup brown sugar, loosely packed
  • ¼ cup water
  • 2 Tbsp white wine vinegar
  • 1 tsp sesame oil
  • 2 tsp red curry paste

For a complete meal, pair this salad with a source of protein such as shredded chicken.

 

Preparation

Red Quinoa

  1. Cook red quinoa according to directions, combining a 1:2 ratio of quinoa and water, making 3 cups of cooked red quinoa. Try cooking quinoa in vegetable broth for more flavour.

Coconut Peanut Sauce

  1. Combine all sauce ingredients in a small saucepan and bring to a boil on medium, stirring frequently.
  2. Once boiling, let sauce simmer on low to thicken and continue stirring, about 5 minutes. Set sauce aside.

Assembly

  1. Assemble Thai bowls using: ½ cup red quinoa, ½ cup bean sprouts, ½ cup shredded carrots and ½ cup purple cabbage per bowl. Top with crushed peanuts and green onions.
  2. Drizzle bowls with warm coconut peanut sauce (about 1/8 cup to 1/4 cup per serving)*. Serve immediately or store for later.

*Note: If you are making bowls ahead of time, do not drizzle with sauce until you are ready to eat. Store in fridge in separate containers for a quick grab-and-go lunch. If you have leftover coconut peanut sauce, it can also be stored in an airtight container in the fridge and used as a marinade or sauce for other meals.

Nutritional Analysis

Per serving

  • 285 calories
  • 12 g fat
  • 11 g protein
  • 37 g carbohydrate (29 g available carbohydrate)
  • 8 g fibre
  • 105 mg sodium

Revive Servings

  • 1.5 grains and starch
  • 0.5 protein
  • 3 vegetables
  • 0 fruit
  • 0 dairy
March 31, 2016
Revive Wellness