Thai-Inspired Buddha Bowls with Red Curry Sauce
These Buddha bowls are full of crunchy veggies, topped with a delicious creamy red curry sauce, and perfect for lunch and dinner alike!
Servings: 5 servings
Ingredients
For the Bowls:
- 1 cup tri-color quinoa
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1 red bell pepper diced
- 1 cup shredded carrots
- 1 cup shredded purple cabbage
- 1 cup diced cucumber
- 1 cup mung bean sprouts
- 1, 15 ounce can chickpeas
- 2 cups shelled edamame
- 1/4 cup chopped fresh cilantro
For the Sauce:
- 1 cup whole milk Greek yogurt
- 2 tablespoons red curry paste
- 1/4 cup lime juice
Instructions
- Rinse the quinoa, then add to a small pot over high heat along with 1 1/2 cups water, the olive oil, and the salt. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
- While the quinoa cooks, whisk together or blend the Greek yogurt, curry paste, and lime juice until smooth, then set aside.
- To assemble the bowls: spoon the quinoa into four bowls, then top with the bell pepper, carrots, cabbage, cucumber, bean sprouts, chickpeas, and edamame. Place a dollop of the Greek yogurt sauce in the center of the bowl, then garnish with the cilantro and serve.
Notes
- For vegan and dairy-free: substitute coconut cream from the top of a can of full-fat coconut milk for the yogurt.
- For grain-free: substitute cauliflower rice for the quinoa.
Nutrition
Calories: 368kcal | Carbohydrates: 52g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 527mg | Potassium: 907mg | Fiber: 11g | Sugar: 8g | Vitamin A: 6269IU | Vitamin C: 50mg | Calcium: 176mg | Iron: 5mg