Thai Coconut Quinoa Bowl
A colorful and nourishing Thai Coconut Quinoa Bowl featuring creamy coconut-infused quinoa, roasted sweet potatoes, crisp veggie slaw, and a flavorful peanut dressing. High in plant-based protein, fiber, and healthy fats, this meal is perfect for quick dinners or meal prep.
Equipment
- 1 medium saucepan
- 1 large baking sheet
- 1 large mixing bowl
- 1 whisk or small mixing bowl for dressing
- Measuring Cups and Spoons
Ingredients
Coconut Quinoa:
- 1 cup white quinoa
- 15 fl oz full-fat coconut milk
- ½ cup water
- 1 tbsp maple syrup
Roasted Sweet Potatoes:
- 2 large sweet potatoes diced
- 2 tbsp olive oil
- 1 garlic clove minced
- ⅛ tsp sea salt
- ⅛ tsp ground black pepper
- 1 tsp black sesame seeds
Slaw:
- 1 cup purple cabbage thinly sliced
- 1 cup shelled edamame thawed
- 1 large red bell pepper sliced
- 1 large carrot julienned
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lime juice
- 1 tsp soy sauce
- 1 tsp freshly grated ginger
- ⅛ tsp sea salt
Peanut Sauce:
- 2 ½ tbsp natural peanut butter
- 2 ½ tbsp water
- 1 tsp soy sauce
- 1 tsp maple syrup
Toppings:
- ¼ cup fresh cilantro chopped
- ¼ cup roasted salted peanuts, chopped
- Squeeze of lime juice
- Black sesame seeds for garnish
Instructions
- Prepare the Coconut Quinoa: Start by rinsing 1 cup of white quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 15 fl oz of full-fat coconut milk, 1/2 cup water, and 1 tablespoon of maple syrup. Place the pot over medium-high heat and bring the mixture to a rolling boil. Once it reaches a boil, reduce the heat to low, cover with a lid, and allow the quinoa to simmer gently for approximately 20 minutes. The liquid should be fully absorbed, and the quinoa should appear tender and slightly fluffy. Remove from heat and let it sit, covered, for 5 minutes to steam further before fluffing with a fork.
- Preheat the Oven for Roasting: While the quinoa cooks, preheat your oven to 400ºF (200ºC) to ensure it reaches the right temperature for roasting your sweet potatoes. This will help them cook evenly and develop a golden, slightly caramelized exterior.
- Prepare the Sweet Potatoes: Peel (optional) and dice 2 large sweet potatoes into uniform, bite-sized cubes to ensure even roasting. Place the cubes on a large baking sheet and drizzle with 2 tablespoons of olive oil. Toss them gently with your hands or a spatula to make sure each piece is lightly coated. Sprinkle with 1 minced garlic clove, 1/8 teaspoon sea salt, 1/8 teaspoon black pepper, and 1 teaspoon of black sesame seeds. Toss again until all pieces are evenly seasoned.
- Roast the Sweet Potatoes: Arrange the sweet potato cubes in a single layer on the baking sheet to allow them to roast evenly. Place them in the preheated oven and roast for 25–30 minutes. Halfway through, use a spatula to gently turn the cubes so that all sides become golden and slightly crisp, while remaining tender inside. Once done, remove from the oven and let them cool slightly before assembling the bowls.
- Prepare the Vegetable Slaw: In a large mixing bowl, combine 1 cup thinly sliced purple cabbage, 1 cup thawed shelled edamame, 1 sliced red bell pepper, and 1 large carrot cut into thin sticks or julienned. This combination provides a vibrant color contrast, crunch, and nutritional value to your bowls.
- Make the Slaw Dressing: In a small bowl or jar, whisk together 1 tablespoon olive oil, 1 tablespoon apple cider vinegar, 1 tablespoon fresh lime juice, 1 teaspoon soy sauce, 1 teaspoon freshly grated ginger, and 1/8 teaspoon sea salt until emulsified. Pour the dressing over the prepared vegetables and toss gently until everything is evenly coated. This step infuses the slaw with tangy, zesty, and slightly savory flavors.
- Prepare the Peanut Sauce: In a separate small bowl or jar, combine 2 1/2 tablespoons natural peanut butter, 2 1/2 tablespoons water, 1 teaspoon soy sauce, and 1 teaspoon maple syrup. Whisk vigorously or shake in a jar until the sauce is smooth, creamy, and pourable. Adjust the consistency with a little extra water if needed. This sauce adds a rich, nutty flavor that complements both the quinoa and roasted vegetables perfectly.
- Assemble the Quinoa Bowls: Divide the fluffy coconut quinoa evenly among four serving bowls or meal prep containers. Next, add the roasted sweet potatoes, arranging them neatly to maintain visual appeal. Top with the prepared slaw, ensuring an even mix of cabbage, carrot, edamame, and bell pepper in each portion.
- Add the Peanut Sauce and Garnishes: Drizzle the creamy peanut sauce over each bowl, or serve it on the side if preferred. Garnish with 1/4 cup fresh chopped cilantro, 1/4 cup roasted and salted chopped peanuts, a squeeze of fresh lime juice, and a sprinkle of black sesame seeds. This final step adds layers of texture, freshness, and bright flavor.
- Serve or Store: Enjoy your Thai Coconut Quinoa Bowls immediately while warm, or store in airtight containers for up to 3 days in the refrigerator for convenient, flavorful meal prep. Reheat gently before serving, and add fresh garnishes to maintain their vibrant appearance and crunch.
Notes
- This recipe is entirely plant-based, making it suitable for vegan diets.
- Quinoa can be rinsed thoroughly to remove bitterness, ensuring a fluffy texture.
- Sweet potatoes should be cut into uniform cubes for even roasting.
- The slaw dressing can be adjusted to taste—more lime for tanginess, more maple syrup for sweetness.
- Peanut sauce can be thinned with water to reach your preferred consistency.
- Garnishes such as cilantro, peanuts, and sesame seeds enhance both flavor and presentation.
- This recipe is ideal for meal prep and keeps well in the refrigerator for up to 3 days.
