Thai Peanut Buddha Bowl

Eat the rainbow this week with this thai peanut buddha bowl! Different colored fruits and vegetables contain different vitamins and minerals so the more colors the better!

You will need:

– 1 cup quinoa

– 1 ¾ cups water

– 3 cups spinach

– 1 cup shredded carrots

– 1 cup cucumber, diced

– 1 cup red cabbage, sliced

– 1 Tbsp olive oil

– 1 lb chicken breast, diced

– 1 tsp turmeric

– 1 tsp ginger

– 1 Tbsp sesame oil

– 1 tsp black pepper

– ¼ cup green onions

– thai peanut dressing for serving

1. Place water and quinoa into a pot and bring to a boil. Cover, reduce to simmer, and let cook for 15-20 minutes until the water is absorbed. (If you can: make the quinoa before hand so that it is cool for the salad)

2. While quinoa is cooking, place olive oil and chicken in a pan and season with turmeric, ginger, sesame oil, and black pepper. Cook for about 10 minutes or until chicken is cooked all the way through.

3. Assemble all ingredients in a bowl and top with 2 Tbsp thai peanut dressing! 

Makes 4 servings

Exchanges: 2 Starch, 2 veg, 4 meat, 1 fat

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