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Thai Peanut Chicken Buddha Bowl for Meal Prep

Close-up of a vibrant buddha bowl featuring chicken, quinoa, broccoli, carrots, and peanut sauce.
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Make this high protein Thai Peanut Chicken Buddha Bowl. It features seasoned chicken, fresh vegetables, and a creamy peanut sauce over a quinoa base. This recipe is great for weeknight dinners or healthy meal prep.

Ingredients

Scale
  • 1 cup quinoa, uncooked
  • 2 cups water or broth
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 red bell pepper, sliced
  • 1/2 cup shredded purple cabbage
  • 1/4 cup chopped peanuts, for garnish
  • 2 tablespoons chopped fresh cilantro, 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 teaspoon grated fresh ginger
  • 1 clove garlic, minced

Instructions

  1. Cook the quinoa: Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  2. Prepare the chicken: In a bowl, toss the chicken pieces with olive oil, garlic powder, salt, and pepper.
  3. Cook the chicken and vegetables: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside. Add broccoli, carrots, and bell pepper to the same skillet. Cook until tender-crisp, about 5 minutes. Return the chicken to the skillet.
  4. Make the Thai Peanut Sauce: Whisk together peanut butter, warm water, soy sauce, rice vinegar, maple syrup, ginger, and minced garlic in a small bowl until smooth. Add more warm water, one teaspoon at a time, if you need a thinner consistency.
  5. Assemble the Buddha Bowls: Divide the cooked quinoa among four bowls. Arrange the cooked chicken, broccoli, carrots, bell pepper, and shredded cabbage in sections over the quinoa.
  6. Serve: Drizzle generously with the Thai Peanut Sauce. Garnish with chopped peanuts and fresh cilantro.

Notes

  • For easy meal prep, store the sauce separately and assemble the bowls just before eating.
  • You can substitute tofu or salmon for the chicken to make this a plant based power bowl or high protein dinner variation.
  • If you want a gluten free lunch idea, use tamari instead of soy sauce in the dressing.

Nutrition

Find it online: https://devourdish.com/buddha-bowl-thai-peanut-chicken-meal-prep/