Description
These Healthy Thai Coconut Quinoa Bowls are a delicious and nutritious meal option packed with vibrant flavors and wholesome ingredients. The combination of fluffy coconut quinoa, sautéed vegetables, and a creamy peanut sauce creates a satisfying dish that is perfect for a quick and easy weeknight dinner.
Ingredients
Scale
Main Ingredients:
- 1 cup uncooked quinoa, rinsed
- 1 cup light coconut milk
- 1 cup water
- 1 tablespoon coconut oil
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snap peas, halved
- 1/2 cup purple cabbage, shredded
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- lime wedges for serving
For the Peanut Sauce:
- 1/4 cup natural peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup or honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1–2 tablespoons warm water to thin
Instructions
- Cook Quinoa: In a medium saucepan, combine rinsed quinoa, coconut milk, and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork.
- Prepare Vegetables: Sauté bell pepper, carrots, snap peas, and cabbage in coconut oil until tender.
- Make Peanut Sauce: Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and water.
- Assemble Bowls: Divide coconut quinoa among bowls, top with sautéed veggies, drizzle with peanut sauce, and garnish with cilantro, green onions, peanuts, and lime wedges.
Notes
- Add tofu, shrimp, or grilled chicken for extra protein.
- Store leftover components separately for best freshness if meal prepping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
