Peanut Thai Rice Bowl
Ingredients
1 cup quinoa, cooked
1 cup brown rice, cooked
1 tablespoon sesame oil
1½ cups matchstick carrots
1½ cups broccoli slaw
3 ounces shredded Brussels sprouts
2 cups snow peas, diagonally sliced
1 cup edamame beans
½ cup cilantro, diced
¼ cup peanuts, chopped
Thai Peanut Sauce
⅓ cup lime juice
2 tablespoons brown sugar
2½ tablespoons peanut butter
2 tablespoons squeezable ginger (look for the tube in the produce section)
2 tablespoons squeezable garlic (look for the tube in the produce section)
½ tablespoon soy sauce (I use low sodium)
1 teaspoon Sriracha, more or less to taste
Directions
- In a rice cooker or instant pot, cook rice and quinoa according to package directions. Pro pressure cooker tip: Rinse quinoa and rice, add 3 cups water, cook on high pressure for 4 minutes, let pressure naturally release for 10 minutes (instant pot will read L0:10), then manually release pressure.
- Heat a large skillet to medium heat. Add sesame oil, carrots, broccoli slaw, and Brussels sprouts.
- Cook uncovered for 3–5 minutes, stirring periodically.
- Mix up Thai Peanut Sauce.
- When veggies are almost done, add in snow peas, edamame, rice, quinoa, and sauce.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 410 (150 from fat) |
| Total fat | 17g |
| Saturated fat | 2g |
| Cholesterol | 0mg |
| Sodium | 150mg |
| Carbohydrate | 50g (9g dietary fiber, 13g sugar) |
| Protein | 15g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
