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- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup shredded carrots - 1 cup red cabbage, thinly sliced - 1 bell pepper (red or yellow), sliced - 1 cucumber, diced - 1 cup edamame (shelled) - 1/4 cup fresh cilantro, chopped - 1/4 cup roasted peanuts, chopped (for topping) For the Peanut Sauce: - 1/4 cup creamy peanut butter - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon maple syrup - 2 tablespoons rice vinegar - 1 teaspoon sesame oil - 1-2 teaspoons sriracha (to taste) - Water for thinning, if needed For extra flavor, you can add toppings like: - Sliced green onions - Sesame seeds - Crushed red pepper You can also vary the recipe for different diets. Try using: - Cauliflower rice instead of quinoa for low-carb - Different nuts or seeds for those with nut allergies Each serving has about: - 400 calories - 15g of protein - 15g of fat - 60g of carbs This meal is colorful, filling, and gives you a balance of nutrients. For the full recipe, check out the detailed instructions. 1. Start by boiling vegetable broth in a medium saucepan. 2. Once it boils, add 1 cup of rinsed quinoa. 3. Reduce the heat to a simmer and cover the pot. 4. Cook for about 15 minutes. The liquid should absorb fully. 5. After cooking, fluff the quinoa with a fork and set it aside. 1. In a small bowl, mix together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha. 2. If the sauce is too thick, add water one teaspoon at a time. 3. Stir until you reach the right thickness. 1. Begin by placing a generous scoop of quinoa in each serving bowl. 2. Layer on the shredded carrots, red cabbage, sliced bell pepper, diced cucumber, and edamame. 3. Arrange the vegetables artfully around the bowl for a beautiful look. 4. Drizzle the peanut sauce over the top. 5. For a final touch, sprinkle chopped cilantro and roasted peanuts. This step-by-step guide will help you create a vibrant and nutritious meal. For the complete ingredients and instructions, check the Full Recipe. You can swap out veggies to match your taste. Try using: - Broccoli florets - Snap peas - Sweet corn - Spinach These swaps add variety and keep your bowl fresh. You can also change the peanut sauce. If you want a different flavor, try: - Almond butter instead of peanut butter - Adding fresh ginger for zing - Using lime juice for a citrus twist Pair your Buddha bowl with sides like: - Fresh spring rolls - Crispy tofu - A light salad with a citrus dressing For drinks, consider serving: - Herbal iced tea - Coconut water - Sparkling water with lime To make your dish pop, present it on vibrant plates. Add lime wedges for a splash of color and flavor. A common mistake is overcooking quinoa. This can lead to a mushy texture. Always watch the cooking time closely. Another issue is making the peanut sauce too thick. Thin it out by adding water gradually. This ensures a smooth drizzle over your bowl. For the full recipe, check out the detailed instructions earlier in this article. {{image_2}} You can make a vegan Thai Peanut Buddha Bowl easily. Start by swapping out the regular soy sauce for a gluten-free option like tamari. This keeps the dish vegan and gluten-free. For protein, you might replace edamame with chickpeas or tofu. Both options add a hearty touch. For toppings, consider using sliced avocado or roasted chickpeas. These give your bowl a creamy or crunchy texture. Fresh herbs like mint or basil can also brighten the dish. They add a nice pop of flavor. If you need a gluten-free option, choose gluten-free soy sauce or tamari. This simple swap makes your dish safe for those with gluten intolerance. You can also switch the quinoa for rice or millet. Both grains work well and keep the meal light. Another great alternative is cauliflower rice. It’s low in carbs and adds a different texture. You can prepare it quickly by grating fresh cauliflower and lightly sautéing it. Using seasonal veggies can enhance your Buddha bowl. In spring, add fresh peas or asparagus for a crunch. In summer, try ripe tomatoes or zucchini for a juicy burst. Fall brings in sweet squash or brussels sprouts, adding warmth. Winter can feature hearty root vegetables like carrots and sweet potatoes. Each season offers unique flavors. Spring veggies are fresh and bright, while winter veggies are rich and earthy. Adjust your peanut sauce too. For a summer bowl, add lime juice for a zesty kick. In winter, a touch of ginger can warm things up. For the full recipe of Thai Peanut Buddha Bowls, check out the details above. To keep your Thai Peanut Buddha Bowls fresh, use airtight containers. Glass containers work well because they don’t absorb smells. Plastic containers are also handy for quick storage. You can keep the bowls in the fridge for up to four days. This helps keep the veggies crunchy and the quinoa fluffy. You can freeze individual components of the bowl. It’s best to freeze the quinoa and the peanut sauce separately. Store them in freezer bags or containers. They will last for up to three months. When you’re ready to eat, thaw them in the fridge overnight. To reheat, warm quinoa in a pan or microwave. For the sauce, heat it gently on the stove. If it's too thick, add a bit of water to smooth it out. Preparing these bowls in advance makes busy days easier. You can cook the quinoa and chop the veggies ahead of time. Store each component in separate containers. This way, you can mix and match for quick meals. Portioning them into single servings helps grab-and-go. It’s a great way to enjoy healthy, tasty meals all week long. Check out the Full Recipe for more details! You can meal prep these bowls easily. Cook the quinoa and store it in an airtight container. Chop your veggies and keep them in separate containers. Make the peanut sauce and keep it in the fridge. When you’re ready to eat, just assemble your bowl. This method saves time and keeps your ingredients fresh. Yes, you can use other nut butters like almond or cashew butter. Keep in mind that these butters have different flavors. Almond butter is milder, while cashew butter is creamier. These changes might affect the taste and texture. Try to pick one that matches your preference. These bowls pair well with several side dishes. Consider serving them with spring rolls for a crunchy bite. A simple cucumber salad also works nicely. For a refreshing drink, try iced green tea. These sides will enhance your meal and add variety. To change the spice level, adjust the sriracha. Start with a little, then taste and add more if needed. You can also add crushed red pepper for extra heat. If you want less spice, reduce or skip the sriracha. These simple changes can make a big difference! This blog post covered how to make delicious Thai Peanut Buddha Bowls. We explored the main and optional ingredients, along with their nutrition facts. You learned step-by-step cooking instructions and helpful tips for customization and presentation. Seasonal variations and storage methods were also discussed to enhance your meal prep. In closing, these bowls offer a tasty, healthy option for any meal. Enjoy experimenting with your favorite flavors and make it your own!

Thai Peanut Buddha Bowls

Delight in the flavors of Thai Peanut Buddha Bowls with this easy recipe! Packed with nutritious quinoa, colorful veggies, and a creamy peanut sauce, it's a perfect meal for any day. Discover how to assemble these delicious bowls step-by-step, and learn presentation tips that will make your dish pop. Click through to explore this enticing recipe and bring vibrant flavors to your table today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup shredded carrots

1 cup red cabbage, thinly sliced

1 bell pepper (red or yellow), sliced

1 cucumber, diced

1 cup edamame (shelled)

1/4 cup fresh cilantro, chopped

1/4 cup roasted peanuts, chopped (for topping)

For the Peanut Sauce:

1/4 cup creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon maple syrup

2 tablespoons rice vinegar

1 teaspoon sesame oil

1-2 teaspoons sriracha (to taste)

Water for thinning, if needed

Instructions
 

Cook Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.

    Prepare Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, and sriracha. If the sauce is too thick, add water a teaspoon at a time until you reach your desired consistency.

      Prep Vegetables: While the quinoa is cooking, chop and prepare your vegetables. Keep them separate in bowls for easy assembly.

        Assemble Bowls: In serving bowls, start by adding a generous scoop of quinoa as the base. Top with shredded carrots, red cabbage, sliced bell pepper, diced cucumber, and edamame, arranging them artfully around the bowl.

          Drizzle with Sauce: Ladel the peanut sauce over the assembled ingredients, and give it a gentle toss if desired, or leave it saucy for dipping.

            Garnish and Serve: Finish with a sprinkle of chopped cilantro and roasted peanuts on top for added crunch and flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Serve the bowls on a wooden board or colorful plates, and consider adding lime wedges on the side for an extra zing.