Healthy Thai Coconut Quinoa Bowls
Published 3/15/2020 • Updated 11/23/2021
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A Thai Coconut Quinoa Bowl recipe that’s a vegetarian’s delight! They’re made with roasted veggies, a delicious slaw, homemade coconut quinoa, and a yummy peanut sauce.
Have no fear, the most delicious vegetarian meal is about to hit your screen. This veggie-packed meal has been a Fit Foodie favorite for years, and we’ve reinvented the photos and tweaked the recipe ever-so-slightly so that you’ll love it even more!
It All Starts with Coconut Quinoa
This recipe features one of our favorite grain-like sides, coconut quinoa! Coconut quinoa is similar to our perfect quinoa recipe but better 😛
Why, you ask? Well, it’s made with full-fat coconut milk, making the texture silky smooth and it’s slightly sweet thanks for maple syrup. Here’s what you need:
- quinoa
- coconut milk
- water
- maple syrup
Since this is a quinoa bowl recipe, we thought we’d take it up a notch and add a little Thai flare. Coconut is a popular Thai flavor and it compliments the rest of the dish quite nicely.
Roasted Sweet Potatoes
Next comes the roasted sweet potatoes. I like how meaty sweet potatoes are. They give any vegetarian meal substance. They’re slightly sweet but savory at the same time and just perfect in every way.
We kept these roasted sweet potatoes simple with olive oil, garlic, salt, pepper, and a little black sesame seeds.
If you’re not a fan of sweet potatoes or would love to add more veggies to your roasting pan. Here are some suggestions:
- russet potato
- onion
- broccoli
- bell pepper
- green beans
- cauliflower
Remember, you can pretty much make any of our buddha bowl recipes your own by choosing what veggies to use and what not to use!
Thai Slaw
Next up is a glorious veggie-packed Thai slaw. The thing I love about slaw is that It’s served cold. The rest of this dish is meant to be eaten hot, so when you mix in a cold slaw, the texture is just the best!
Here’s what you need:
- purple cabbage
- edamame
- red pepper
- carrot
- olive oil
- apple cider vinegar
- lime juice
- spy sauce
- ginger
- salt
Homemade Peanut Sauce
The homemade peanut sauce really is the cherry on top. It’s slightly sweet and salty all at the same time and you must not skip this part!
The base of this sauce is peanut butter. It’s thinned out with water, sweetened with a little maple, and made more savory with some soy sauce (or tamari).
I’m tempted to keep a big jug of this in my fridge at all times because I could literally add it to any and all recipes. How good would this be on top of our sous vide salmon, baked chicken, or ahi tuna poke bowls?!
Amazing Meal Prep!
Quinoa bowls make for amazing meal prep and that’s just a fact. This recipe will get you 4 total meals and you can easily double the entire recipe to make it 8.
So, grab your favorite glass meal prep containers and get prepping.
More Quinoa Bowl Recipes
- Kung Pao Quinoa Bowls
- Tofu Quinoa Burrito Bowls
- Sweet Potato Vegan Buddha Bowls
- Mediterranean Buddha Bowls
Healthy Thai Coconut Quinoa Bowl Recipe
Ingredients
Coconut Quinoa
- 1 cup uncooked quinoa
- 15 oz. canned full-fat coconut milk
- 1/2 cup water
- 1 tablespoon maple syrup
Roasted Sweet Potatoes
- 2 large sweet potatoes, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon ground pepper
- 1 teaspoon black sesame seeds
Purple Cabbage Slaw
- 1 cup purple cabbage, sliced
- 1 cup shelled edamame
- 1 large red pepper, sliced
- 1 large carrot, cut into thin sticks
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lime juice
- 1 teaspoon soy sauce
- 1 teaspoon freshly grated ginger
- 1/8 teaspoon salt
Peanut Sauce
- 2.5 tablespoons all-natural peanut butter
- 2.5 tablespoons water
- 1 teaspoon soy sauce
- 1 teaspoon maple syrup
Toppings
- 1/4 cup fresh cilantro, chopped
- 1/4 cup chopped peanuts
- squeeze of lime juice
- Black sesame seeds, to toaste
Instructions
For the Coconut Quinoa
- Prepare the coconut quinoa by following these directions!
For the Roasted Sweet Potatoes
- Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to fully coat.
- Then, season with minced garlic, salt, pepper, and black sesame seeds. Toss to combine.
- Roast sweet potatoes at 400ºF for 25-30 minutes.
For the Purple Cabbage Slaw
- Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
- Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, grated ginger, and salt.
- Then, toss veggies in dressing. Set aside.
Peanut Sauce
- To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
Assembly
- Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
- Drizzle with peanut sauce if eating immediately and top with cilantro, chopped peanuts, a lime wedge, and more black sesame seeds.
Tips & Notes
- This recipe was slightly modified on March 1, 2020.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photos by The Wooden Skillet.
So yummy and such an easy meal prep lunch! I make this at least once a month!
Making this for this week’s work lunches! Healthy and yummy and a great way to use up some items in my fridge. I’m also adding some ground pork that I found in the freezer.
I’m especially excited that it uses ‘spy’ sauce! 😉 I’m hoping it really up my game!
Such a great work lunch recipe!
This is delicious!! I love anything that has carrots and cabbage! I have one question, though. The directions for the slaw dressing include maple syrup, but the ingredient list does not. Should there be maple syrup in the slaw dressing? Thanks!
It does not need maple! Good catch!
A quick recipe note – or mistake – in the directions for the slaw dressing it says: “….soy sauce, maple syrup…”
I want to point out that there is no maple syrup listed as an ingredient for the slaw.
Wow! So much flavor! I absolutely loved this bowl. I meal prepped this for lunch it was phenomenal! I ate it cold today and it was great. Going to try to heat it up to see how it is warm. Thanks for spicing up my lunch, FFFs!
Some of my favorite bowls I’ve ever made!
If not eating immediately when do you put the peanut sauce on?
Right before serving!
These bowls are delicious! So many fresh flavors and easy to assemble. Will definitely be adding to the meal prep rotation 🙂
All I have on hand is canned low fat coconut milk. Would this recipe work with the low fat version?
Omg I made these and they are divine! I haven’t had them day 2-5 yet, but man day 1 was amazing!
Hey Lee! This recipe was my holy grail for meal prep. It’s been a while since I made it though, but it seems to be different than what I remember. Didn’t you used to have dried orange peel in this somewhere? If you did change it, could I get the original recipe?
Hello! So sorry for the inconvenience, but I am so happy you love this recipe! We do still have the original recipe– email me at linley@fitfoodiefinds.com and I will send the recipe over!