Healthy, hearty and delicious Thai Peanut Buddha Bowl packed full of delicious veggies and vegan mock chicken.
Course Main Course
Cuisine Thai-Inspired
Total Time 35 minutesminutes
Servings 2bowls
Author Two Market Girls
Ingredients
400g(2 cups) cooked basmati rice
227gvegan chicken of choice
110g(2/3 cup) edamame
124g(1 cup) chopped cucumber
78g(3/4 cup) carrotgrated
5gcilantroroughly chopped
20gdry roasted peanutschopped
Red Curry Marinade
4g(1 tsp) brown sugar
14g(2 tsp) red curry paste
60mL(1/4 cup) coconut milk
pinchsalt
Peanut Sauce
85g(1/3 cup) peanut butter
30mL(2 tbsp) lime juice
45mL(3 tbsp) soy sauce
45mL(3 tbsp) water
45mL(3 tbsp) sesame oil
4g(1 tsp) chili flakes
4g(1 tsp) ginger powder
4g(1 tsp) garlic powder
Instructions
Cook your rice according to package instructions or in a rice cooker. You could also use leftover rice for this.
Make the red curry sauce by combining brown sugar, curry paste, coconut milk and salt. Stir to combine.
To a container add the vegan chicken and pour over the red curry marinade. Toss to coat and set aside the marinade about 10-15 minutes.
While that marinates combine all the peanut sauce ingredients in a bowl and mix until smooth.
To a pan on medium heat add the marinated chicken and cook until golden brown and crispy.
To assemble, add rice to a bowl, then chicken, edamame, chopped cucumber, grated carrot, pour the peanut sauce over and top with cilantro and chopped peanuts