Check out this healthy, vegetarian and delicious Thai peanut bowl for those days you are craving Thai food! This dish is simple to make and will not disappoint! Try it out and comment your thoughts below!
Check out other healthy bowls on this website!
Instructions to make this Thai Peanut Bowl:
- Preheat the oven to 425 degrees F and cook the rice in a saucepan. While the rice cooks, chop up the red pepper and broccoli into small pieces. Place onto baking sheet with chickpeas, add the oil on top and bake for 10-15 minutes or until the broccoli is browned. Make sure to toss halfway through.
2. Add bean sprouts to a separate baking sheet and place into the oven in the last 4-5 minutes of the vegetables cooking.
3. In a separate sauce pan, whisk the peanut butter, rice vinegar, soy sauce, honey, sesame oil, and garlic together on medium high heat. Once it begins to thicken, turn it to low and add in the milk until desired thickness is reached.
Peanut Thai Bowl
Course: Dinner, Lunch8
servings15
minutes15
minutes231
kcal30
minutesIngredients
2 cups brown rice uncooked
2 broccoli heads
1 medium sized red pepper
15 oz can chickpeas
2 tbsp olive oil
1 can bean sprouts
- Ingredients for sauce
1/2 cup creamy peanut butter
4 tbsp reduced sodium soy sauce
2 tbsp rice vinegar
2 tbsp honey
4 tsp sesame oil
1 garlic glove minced
3 tbsp milk or more if desired creaminess isn’t reached
Directions
- Preheat the oven to 425 degrees F
- Chop the vegetables into bite size pieces and arrange broccoli, red pepper, and chickpeas onto baking sheet. Sprinkle the oil on top (toss briefly to coat evenly) and roast for 10-15 minutes, turning halfway through or until the broccoli is golden on the edges. In the last 4 minutes, add the bean sprouts to the baking sheet, or a separate baking sheet if there is no room
- In a pot, boil water, add rice and bring to a boil, let simmer for 20 minutes or per the instructions on the package.
- In a separate saucepan, whisk the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and garlic together on a medium high heat. Once it is begins to thicken turn down to a low and combine the water until desired thickness of sauce is reached.
- Divide rice, vegetables and peanut sauce into bowls and enjoy!
Really good and very hearty! Never would have thought to make a sauce with peanut butter, but it’s not overpowering at all! Blends nicely with the soy and sesame. Did 1 cup of rice instead of 2 and definitely added milk (~6 tbsp). This’ll be perfect to pack for lunches!