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Cooked quinoa, shredded carrots, edamame, diced cucumbers and julienned radishes in a bowl with a drizzle of peanut dressing, a few dabs of sriracha, and sprinkled with chopped peanuts.

Crunchy Thai Nourish Bowl with Peanut Dressing

Crunchy fresh veggies, mixed with Edamame and quinoa topped with a sweet and savory peanut dressing... this is your new favorite meal.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai-American
Servings 1 bowl
Calories 573 kcal

Equipment

Ingredients
  

Nourish Bowl Ingredients

  • 1 cup Napa Cabbage
  • 1/4 cup Carrots shredded
  • 1/4 cup Radishes sliced or julienned
  • 1/2 cup Cucumbers diced
  • 1/4 cup Edamame thawed
  • 1/2 tbsp Cilantro chopped
  • 1 tbsp Peanuts chopped
  • 1 tbsp sriracha optional
  • 2 tbsp Peanut Dressing recipe below
  • 1/2 cup Prepared Quinoa recipe below

Quinoa

  • 1/2 cup Quinoa rinsed well
  • 1/2 tsp each Ginger, Cumin, Garlic optional
  • 1/4 tsp salt optional
  • 1/2 cup water

Peanut Dressing Ingredients

  • 1/4 cup Creamy Peanut Butter
  • 1 tbsp Soy sauce or liquid aminos
  • 1/2 tbsp Rice Vinegar
  • 1 tbsp Lime Juice fresh
  • 1 tbsp Honey
  • 1 tbsp Sriracha or garlic chili paste optional
  • 1/4 cup water

Instructions
 

  • Start by making the quinoa. Rinse quinoa very well under running water. In small saucepan, combine all quinoa ingredients and bring to a boil. Reduce to a simmer, for 10-12 minutes or until water has soaked into the quinoa. Cover, remove from heat, and let set for 5 minutes. Fluff with fork.
  • While quinoa is cooking, prep veggies and make dressing.
  • For the dressing: in a small bowl whisk all ingredients except the water together. Once incorporated, add in water and whisk until combined.
  • To assemble bowl: add in 1/2 cup prepared quinoa, napa cabbage, cucumbers, carrots, radishes, edamame, and cilantro. Drizzle with 2 tablespoons peanut dressing, sprinkle on peanuts, and add sriracha (if using). Enjoy!

Video

Notes

You will have leftover quinoa and dressing. Yay!
Use leftover quinoa on salad, as a side, for breakfast with an egg on it, or your dog would like a little bit too.
Use leftover dressing on Thai Grilled Chicken or Thai Veggie Pizza.
Refrigerate for up to 3 days.

Nutrition

Serving: 1gCalories: 573kcalCarbohydrates: 79gProtein: 24gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 608mgPotassium: 1306mgFiber: 12gSugar: 11gVitamin A: 5691IUVitamin C: 43mgCalcium: 182mgIron: 6mg
Keyword Buddah Bowl, Crunchy Veggies, Macros, Nourish Bowl, Thai Peanut Dressing
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