Try this delicious Thai Peanut Umami Buddha Bowl for your next meal prep, lunch, or dinner. The thai peanut sauce is liquid gold!
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Thai Peanut Umami Buddha Bowl

Try this delicious Thai Peanut Umami Buddha Bowl for your next meal prep, lunch, or dinner. Plus, this easy peanut sauce is a must have!
Prep Time30 mins
Cook Time40 mins
Total Time40 mins
Course: lunch, dinner, bowl
Cuisine: Thai
Keyword: meal prep
Servings: 4


  • 1 cup brown rice
  • 2 tablespoons olive oil
  • 1 clove garlic grated
  • 1 pound chicken breast sliced into 1/4” to 1/2” strips
  • 3 cups broccoli cut into florets (about 1 small head)
  • 1 cup carrots julienned or shredded
  • 1 cup red pepper thinly sliced (about 1 small pepper)
  • 1 cup cabbage chopped or shredded
  • 1 avocado sliced
  • 1/4 cup green onions chopped
  • 1/4 cup cilantro roughly chopped
  • 1/4 cup roasted peanuts roughly chopped

Peanut Sauce: (makes about 1 cup)

  • 1/2 cup creamy peanut butter*
  • 2 tablespoons fresh lime juice, about 1/2 large lime
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce (or tamari if gluten free)
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sriracha, or more as desied
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garlic, grated
  • 1/8 cup water


  • Put brown rice into a pot and cover with 2 cups water. Once water comes to a rolling boil, reduce heat to low, cover, and let simmer for 40 minutes until cooked through.
  • While rice is cooking, add all sauce ingredients to a food processor or blender and blend until smooth. Add more water, if necessary, to achieve desired consistency. Set peanut sauce aside for later.
  • Heat large pan over high heat and then add 1 tablespoon of olive oil and garlic. Add broccoli, carrots and red pepper and cook for 2-3 minutes until slightly tender but still crunchy. Set vegetables aside in a bowl.
  • Using the same pan over high heat, add 1 tablespoon of olive oil. Sprinkle chicken with salt, then add chicken to pan and cook for 2 minutes each side, or until cooked through. Set aside in another bowl and toss with 2 tablespoons of peanut sauce.
  • To assemble bowls, divide rice among four bowls and top with chicken, vegetables, cabbage, and avocado. Sprinkle with cilantro, green onions, peanuts and drizzle sauce on top. Mix and enjoy!


* If you are nut-free, try using Sunflower Seed Butter instead