Thai Power Bowl with Wild Peanut Butter Dressing
This Thai Power Bowl is made with a delicious wild peanut butter dressing and colorful roasted veggies! It's great for lunch, a light dinner, and for meal prep!
- Total Time35 mins
- Yield1-2 1x
- DietVegan
Ingredients
Units
Scale
Peanut Butter Dressing:
- 2 tbsp wild peanut butter (or regular peanut butter)
- 2 tbsp tamari
- 2 tbsp sesame oil
- 1 tbsp maple syrup
- 2 tbsp freshly squeezed lemon juice + more if desired
- 1 tsp dried parsley
- 1 tsp dried cilantro
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- freshly cracked pepper to taste
Power Bowl:
- 1 cup cooked quinoa (about 1/2 cup dry)
- 1 zucchini, chopped or diced
- 1 head broccoli, chopped into small florets
- handful baby corns, halved
- 1 tsp melted coconut oil or avocado oil
- sea salt, pepper to taste
- 2 packed cups baby spinach
- 1/2 bell pepper, thinly sliced
- 1 carrot, grated
- 1/3-1/2 avocado
Instructions
Wild Peanut Dressing:
- Put everything into a glass jar or a small bowl and mix until smooth. Set aside or into the fridge while you make the salad.
Power Bowl:
- Preheat your oven to 200°C (400°F).
- Cook the quinoa according to package instructions and set aside.
- Chop your vegetables, spread them on a baking sheet lined with baking paper, drizzle with the oil, season with salt and pepper and roast in the oven for approx. 25 minutes, tossing once.
- To put together the power bowl, first add the baby spinach (you can roughly chop it so it's easier to eat), then make it pretty with the quinoa, bell pepper, carrot, roasted veggies, and the avocado. Drizzle with the Wild Peanut Dressing and enjoy!
Notes
If you're meal prepping the salad, it's best stored separately from the dressing. Store both airtight containers in the fridge for 2-3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Oven
- Cuisine: Thai