Thai Peanut Chicken Buddha Bowls (2024)

A quick, light, healthy and tasty peanut chicken quinoa bowl!

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

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 8

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

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!

Tip: Make the quinoa a day ahead of time so that it is cool when assembling the salad.
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.