These thai quinoa bowls are perfect for meal prep: you can eat them hot or cold and they’re super filling! I saved a bunch of time by purchasing pre-shredded slaw and using plant-based protein instead of meat. The peanut sauce is the perfect sweet and nutty flavor to go with the rainbow of crisp veggies!
Let me just start this off by saying: I am not a vegetable person. In high school, I had a job as a cashier and I remember trying to learn to like carrots on my work breaks. I would absolutely DROWN them in ranch and still….no dice.
One thing I’ve learned as an adult is that liking vegetables comes down to learning how to cook them. I used to hate broccoli, but then I learned how to roast it in the oven. And guys—I don’t know what I was missing. Roasted veggies are magic!
Today’s recipe is a great example of learning how to bring out the best in vegetables. In this case it’s even more important because the star of the dish is vegetables, not meat. Not only are these bowls pretty to look at, but you’ve got all the right textures: crisp slaw, creamy chickpeas, and bright cilantro. To contrast those, we have a sprinkling of crushed peanuts and some deliciously smooth peanut sauce.
Can you tell how much I love this dish? Even my meat loving boyfriend has changed his tune and asked for this on repeat. Let’s dig in on how to make it!
GOING WITH THE GRAIN(S).
I prefer quinoa in these bowls for extra protein, especially since I learned they only take one minute to cook in the Instant Pot. If you’re not a fan of quinoa, you can swap in your favorite grain.
One of my other favorites is making a half and half mixture of cooked jasmine rice with cauliflower rice. You can’t even tell it’s in there and it’s a nice extra helping of veggies.
WHAT KIND OF SLAW SHOULD I USE FOR THESE THAI QUINOA BOWLS?
So first off, you can totally shred your own if you want! Pre-shredded slaw is pretty common in most grocery stores and you’ll usually have your pick from a few.
In addition to a classic cabbage and carrot slaw, I’ve been seeing other fun ones pop up, like one made from broccoli stalks! In this recipe, I found a blend made by my grocery store that had kale, red and white cabbage, and carrots. I loved how colorful it was and the addition of kale was really awesome.
ABOUT THAT PEANUT SAUCE.
I made my own peanut sauce by loosely following the first recipe that popped on Google. It was really easy to make and would recommend making your own because it’s cheaper and free of weird ingredients.
That said, we’re all super busy so definitely pick some up at the grocery store if you’re short on time. I would just recommend taking a good scan of the ingredients list first.
So that’s it! These bowls are seriously so easy—if you buy your peanut sauce then all you have to do is cook your grains! It’s hard to beat that for a week of filling vegan lunches.
Total Time: 30 minutes
Yield: 4–6 bowls
- 1 ½ cups quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 bag (12 oz) frozen shelled edamame
- 1 bunch cilantro
- 1 package (10 oz) pre-shredded slaw (any mix of veggies will work)
- ¾ cup crushed peanuts
- Peanut sauce*
Prep your ingredients: Cook quinoa according to package directions (I usually use my Instant Pot). Empty edamame into a microwave safe bowl and microwave according to package directions. Season lightly with salt and pepper. Wash and dry cilantro, then chop roughly.
Assemble the bowls: Assemble the bowls with a layer of quinoa, followed by a scoop of edamame and chickpeas. If you plan on eating your bowls cold, you can top it with a scoop of slaw and cilantro. If you plan on eating the bowls hot, pack the slaw and cilantro separately.
Serving: When ready to eat, drizzle peanut sauce on top and sprinkle with crushed peanuts.
I made my own peanut sauce using a recipe I found on Google, but if I’m in a pinch I just pick up a premade bottle.
Author: Nicole Folgate