Thai Chicken Coconut Quinoa Bowls Food

HEALTHY THAI COCONUT QUINOA BOWL RECIPE

Steps:

• Prepare the coconut quinoa by following these directions!
• 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.
• 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.
• To make peanut sauce, place all ingredients into a medium bowl or jar and mix together to combine.
• 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.

THAI CHICKEN QUINOA BOWLS RECIPE

Steps:

• Make quinoa (see post for a tutorial for perfect quinoa if needed). Also, we like to use low-sodium chicken or vegetable broth for fuller flavor in this recipe.
• While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine. Set aside.
• Once quinoa is finished cooking, stir in the sauce and toss well to coat. Add in chicken, carrots, edamame, and green onions, stirring to combine. Season with salt and pepper to your liking. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro or 4 smaller bowls.

PAD THAI QUINOA BOWL

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Set aside.
• Heat 1 1/2 teaspoons coconut oil in a wok or large skillet over medium-high heat. Add chicken; stir until cooked through; about 5 minutes. Remove chicken from wok. Heat remaining 1 1/2 teaspoons coconut oil. Add cabbage, edamame, broccoli, carrot, and green onions and saute until vegetables soften slightly, 2 to 3 minutes.
• Whisk eggs with sesame oil in a small bowl. Push vegetables to the sides of the wok to make a well in the center; pour eggs in and stir to scramble, about 3 minutes.
• Combine peanut butter, soy sauce, rice vinegar, chili garlic sauce, ginger, garlic, and sesame oil together in a small bowl. Pour Thai peanut sauce over vegetable and egg mixture in the wok.
• Return chicken to the wok and add quinoa; mix well to combine. Stir in chopped peanuts and cilantro and serve.