Description
Delicious high protein Thai Peanut Chicken Buddha Bowls with a flavorful base of quinoa, massaged kale, colorful vegetables, seared chicken satay, and a generous peanut dressing.
Ingredients
- Base & Protein
- 1.25 cups quinoa
- 2.25 cups water
- 1 lb chicken satay, cut into 1-inch strips
- 1.25 cups peanut dressing
- Vegetable Mixture
- 3.5 cups kale, massaged with a little olive oil
- 2 cups bean sprouts
- 1 cup carrot, shredded
- 1 cup cucumber, sliced into 1/4-inch half-moons
- 1 cup red pepper, bite-sized pieces
- 1 cup red cabbage, thinly sliced
- 1 lime, for fresh juice
- Garnish
- 0.33 cup peanuts, roughly chopped
- 0.33 cup green onions, sliced
- 3 tbsp fresh cilantro, chopped
Instructions
- Bring 2.25 cups water to a boil in a medium pot. Add quinoa, reduce heat to low, cover, and simmer 15–20 minutes until tender. Let sit 5 minutes, covered.
- Prepare vegetables: shred carrots, slice cucumber, chop red pepper and cabbage, rinse bean sprouts, slice green onions, chop cilantro, roughly chop peanuts, massage kale with olive oil.
- Heat a large skillet or grill pan over medium-high heat. Add chicken satay strips and sear 3–4 minutes per side until golden-brown and cooked through. Season lightly with salt and pepper. Let rest 2 minutes.
- Assemble bowls: divide quinoa among serving bowls, layer kale, then arrange prepped vegetables around the bowl.
- Top with seared chicken and drizzle peanut dressing. Squeeze lime juice over each bowl.
- Garnish with peanuts, green onions, and cilantro. Serve immediately while chicken is warm and vegetables are crisp.
Notes
- Freshly chopped cilantro gives the brightest aroma; add just before serving.
- Can adjust peanut dressing quantity based on taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai