Thai Buddha Bowl

• 분량: 4
• 활동 시간: 30 minutes
• 총 시간: 1 hour (brown rice)

재료

For the Bowl:

• 1 ½ cups chopped purple cabbage

• 1 cup bean sprouts (or other sprouts)

• 1 carrot, grated

• 1 chopped red/orange bell pepper

• ½ cup chopped cilantro leaves

• ½ cup chopped basil leaves

• ½-1 cup peanuts

• Spicy peanut sauce (see below)

For optional Chicken:

• 1 lb chicken, chopped

• ¼ cup chicken stock

• 2 cloves garlic, minced

• 2-3 tsp sambal oelek (optional)

• 1 Tbsp each of: cornstarch, brown sugar, fresh lime juice, fish sauce, and fresh grated ginger

For the Spicy Peanut Sauce:

• 2/3 cup creamy peanut butter

• 6 Tbsp fresh lime juice

• 4 Tbsp low-sodium soy sauce

• 3 Tbsp brown sugar

• 2 Tbsp or more sambal oelek (optional)

• 6 Tbsp water, depending

방향

1. Cook brown rice, farro, or quinoa according to package instructions. How much you cook will depend on how large/filling you want each bowl, though the more grain base you have, the more bland the outcome. After cooling, divide into four bowls.

2. If adding chicken: while grain is cooking, cook chicken on medium-high until cooked through. While cooking mix chicken flavoring ingredients together and add to chicken pan.

3. Whisk all peanut sauce ingredients together, adding water in Tbsp increments until desired consistency (thick has more flavor but doesn’t pour and coat as well). If you're sensitive to spice, omit the sambal oelek.

4. Top each grain bowl with ¼ of remaining ingredients (including optional chicken), and drizzle with spicy peanut sauce to taste.