Recipe
Healthy Thai Coconut Quinoa Bowl Recipe
Our Thai Coconut Quinoa Bowls are a vegetarian’s delight! They’re made with roasted veggies, a delicious slaw, homemade coconut quinoa, and a yummy peanut sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Yield: 4-6 1x
Category: Bowl
Method: Oven
Cuisine: Thai
Ingredients
Coconut Quinoa
- 1 cup uncooked quinoa
- 1 15-oz. can 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, maple syrup, 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.
Notes
- This recipe was slightly modified on March 1, 2020.
Nutrition
- Serving Size: 6
- Calories: 518
- Sugar: 11
- Sodium: 260
- Fat: 33
- Carbohydrates: 48
- Fiber: 6
- Protein: 10
Find it online: https://fitfoodiefinds.com/healthy-thai-coconut-quinoa-bowls/