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Ultimate Thai Peanut Chicken Buddha Bowl

A vibrant, colorful buddha bowl filled with quinoa, crispy tofu, roasted sweet potatoes, broccoli, red cabbage, and drizzled with peanut sauce.
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Make this flavorful, high protein Buddha bowl featuring tender chicken, roasted sweet potato, and a creamy Thai peanut sauce. This recipe is excellent for meal prep and delivers satisfying, restaurant-quality taste at home.

Ingredients

Scale
  • 1 cup quinoa, uncooked
  • 2 cups water or broth
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 large sweet potato, peeled and cubed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup broccoli florets
  • 1 cup shredded red cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro (for garnish)
  • 2 tablespoons sesame seeds (for garnish)
  • For the Thai Peanut Sauce:
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sriracha (optional)

Instructions

  1. Cook the quinoa: Combine quinoa and water/broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  2. Roast the sweet potato: Preheat your oven to 400°F (200°C). Toss cubed sweet potato with olive oil, smoked paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and slightly caramelized.
  3. Cook the chicken: While potatoes roast, season chicken pieces with salt and pepper. Heat a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes. Set aside.
  4. Prepare the sauce: In a small bowl, whisk together all Thai Peanut Sauce ingredients until smooth. Add more warm water, one teaspoon at a time, if you need a thinner consistency.
  5. Steam or lightly sauté the broccoli florets until crisp-tender.
  6. Assemble the Buddha bowl: Divide the cooked quinoa among four bowls. Arrange the cooked chicken, roasted sweet potatoes, broccoli, red cabbage, and carrots neatly over the quinoa base.
  7. Drizzle generously with the Thai Peanut Sauce. Garnish with chopped cilantro and sesame seeds before serving.

Notes

  • For a vegan option, substitute the chicken with 1 can (15 oz) rinsed and drained chickpeas, tossed with the same spices and roasted alongside the sweet potatoes.
  • This recipe is excellent for meal prep. Store the sauce separately and assemble the bowls just before eating to maintain the best texture.
  • If you prefer a different grain, brown rice or farro work well in this nourish bowl recipe.

Nutrition

Find it online: https://juliameal.com/thai-peanut-chicken-buddha-bowl-recipe/