Thai Peanut Chicken Quinoa Bowl
This Thai Peanut Chicken Quinoa Bowl is your passport to flavor paradise—minus the jet lag. The “chicken” here is tofu, obviously, but it’s so good even meat-lovers will second-guess their life choices. It’s creamy, nutty, spicy, and ridiculously satisfying—like the love child of a Thai street market and a yoga influencer’s lunch. Every bite bursts with peanut sauce perfection, crisp veggies, and fluffy quinoa. It’s quick, vibrant, and packed with plant power. Basically, this bowl says, “I eat healthy,” while tasting like you definitely don’t.
Thai Peanut Chicken Quinoa Bowl
A vegan Thai peanut quinoa bowl with crispy tofu “chicken,” crunchy vegetables, and rich peanut sauce—sweet, spicy, and full of irresistible flavor.
Ingredients
For the Bowl:
- 200 g extra-firm tofu pressed and cubed
- 1 tablespoon sesame oil
- 1 cup cooked quinoa
- ½ cup shredded carrots
- ½ cup red cabbage thinly sliced
- ¼ cup chopped cucumber
- 2 tablespoons crushed peanuts
- 1 tablespoon green onions for garnish
For the Peanut Sauce:
- 2 tablespoons peanut butter creamy or crunchy
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1 garlic clove minced
- ½ teaspoon chili flakes optional, for spice
- 2 tablespoons warm water to thin
Instructions
- Press tofu for 10 minutes to remove moisture.
- Heat sesame oil in a skillet over medium heat.
- Add tofu cubes and cook until golden and crisp, about 8 minutes.
- In a small bowl, whisk peanut butter, soy sauce, lime juice, maple syrup, garlic, chili flakes, and water until smooth.
- Toss tofu in the peanut sauce until fully coated and glossy.
- In a serving bowl, layer quinoa, cabbage, carrots, and cucumber.
- Top with the saucy tofu and drizzle extra peanut sauce over it.
- Sprinkle crushed peanuts and green onions for crunch and flair.
- Serve warm or cold—either way, it slaps.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 17 g
- Saturated Fat: 3 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 23 g
Vitamins and Minerals (Per Serving)
- Iron: 15%
- Vitamin C: 18%
- Calcium: 11%
- Magnesium: 10%
- Vitamin A: 12%
Additional Notes / Tips
- Swap tofu for tempeh if you crave extra bite.
- Add edamame for protein overload.
- Use sriracha for a spicier kick.
- Double the peanut sauce—trust me, you’ll want more.
- Eat straight from the bowl. It’s self-care, not laziness.
