quinoa bowl

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: 15 minutesCook: 30 minutesTotal: 45 minutes
Fat 33 Carbs 48 Protein 10
Yield 4-6 1x


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


  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup chopped peanuts
  • squeeze of lime juice
  • Black sesame seeds, to toaste


For the Coconut Quinoa

  1. Prepare the coconut quinoa by following these directions!

For the Roasted Sweet Potatoes

  1. Preheat oven to 400ºF. Then, place diced sweet potatoes on a large baking sheet and drizzle with olive oil. Toss to fully coat.
  2. Then, season with minced garlic, salt, pepper, and black sesame seeds. Toss to combine.
  3. Roast sweet potatoes at 400ºF for 25-30 minutes.

For the Purple Cabbage Slaw

  1. Place purple cabbage, edamame, carrot, and red pepper in a bowl. Set aside.
  2. Make dressing by whisking together olive oil, apple cider vinegar, lime juice, soy sauce, grated ginger, and salt.
  3. Then, toss veggies in dressing. Set aside.

Peanut Sauce

  1. To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.


  1. Evenly distribute the coconut quinoa, sweet potatoes, and coleslaw into four bowls or meal prep containers.
  2. 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 Facts

Serving Size: 6 Calories: 518 Sugar: 11 Sodium: 260 Fat: 33 Carbohydrates: 48 Fiber: 6 Protein: 10
Author: Lee FunkeCategory: BowlMethod: OvenCuisine: Thai

Keywords: quinoa bowls

Blueberry Flax Superfood Smoothie in a Cup

5 Secrets to Healthy & Delicious Smoothies

Our best tips & recipes to perfectly sublime smoothies!