The last two days I shared recipes for peanut dressing and chicken satay and of course I used them both as ingredients in another recipe, these Thai peanut chicken buddha bowls! I am a big fan of
bowl style meals where you have a carb base, a protein and plenty of vegetables and they absolutely must be packed with flavour! These bowls get all of their flavour from the stars of the show, the tasty chicken satay and peanut dressing which are simply magical together! I like to go with a base of quinoa and kale for these bowls and my fav veggies are peppers, cucumber, carrots, cabbage, and bean sprouts along with green onions, cilantro and chopped peanuts for garnishes. You can of course change up the ingredients by swapping things, like rice noodles for quinoa, lettuce for kale, etc and go with your favourite veggies! These Thai peanut chicken buddha bowls are really easy to make and they are so light, healthy and satisfying that you will be making them all the time!
These buddha bowls are perfect for meal prep! Make them on the weekend, package them individually and have readymade meals for the week! Put the chicken in a separate container to microwave if you like!
Thai Peanut Chicken Buddha Bowls
A quick, light, healthy and tasty peanut chicken quinoa bowl!
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
directions
- 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.
- Meanwhile, assemble salad and enjoy!
Note: Massage the kale with your fingers until it turns a nice deep dark green, optionally adding 1 teaspoon oil, 1 teaspoon lemon juice and a pinch of salt to help speed up the process.
Option: Add a sliced avocado!
Option: Replace the quinoa, with rice, other whole grains, noodles, etc.
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I love the versatility of this kind of dish – I made two versions of bibimbap this week, one with crispy rice and one with soba noodles. Both were yummy! I'm definitely going to try your version of a meal in a bowl next time the mood hits 🙂
This looks delicious!
I've been searching for smallish containers that don't leak for dressing for sooo long, the ones you have seem pretty cool. Do you know where I could find them online?
Mini: I got them at Dollarama, and I'm not sure where to find them online.
Ah, thanks, I'll try to find it somewhere. Who knew it'd be such a challenge!
This is sooooo good! Like chicken satay salad! I made it with jasmine rice but will try freekeh. The dressing is fantastic!
This looks so good – gonna give this a try 🙂
These sound so fresh and bright! A great weeknight meal or workweek lunch option for sure. I have some other favorite easy Thai inspired dishes like my Thai Curry Chicken Casserole (www.behindtheplates.com). But adding this to my to-make list!
can this be frozen
Unknown: You can freeze this.
Hi there! This chicken satay bowl looks amazing. Going to make it for this weeks food prep. Just wondering when you prep for the week do you massage the kale with oil before you pack them up for the week? Thanks a bunch ☺️
I massage the kale ahead of time!
This Thai Peanut Chicken bowl was divine, alot of work but so worth it!