This Thai nourish bowl is on repeat over here! It is full of healthy fats, fiber, and protein, and is incredibly easy to make and versatile, making it the perfect weeknight meal!
Thomas and I would always go to this vegan restaurant in Seattle and every single time I would order their Thai nourish bowl that would come with this insanely delicious coconut peanut sauce. When that restaurant shut down, I wanted to recreate my own version of the bowl and since then, it’s been a staple! I love how versatile this recipe is because you can really use whatever you have on hand. You can always switch up the protein and vegetables, too!
What do you need to make the bowls?
Protein: You can use your favorite here. If you’re vegan, I love doing air-fried tofu or steamed tempeh. If you’re not vegan, you could add in salmon, shrimp, etc.
Veggies: As I mentioned, I love doing a mix of raw and steamed/grilled veggies. Raw cucumber and carrots are a non-negotiable and I am a sucker for steamed cabbage.
Peanut Dressing: The peanut dressing is made with a yummy mix of coconut milk, peanut butter, coconut aminos, chili, lime and a little sweetener (I use monk fruit or maple), garlic, and ginger. I always say I could probably eat it by the spoonful.. I’m not kidding. If you can’t do peanuts, you can sub in sunflower seed butter, almond or cashew, or even tahini.
Grain: If you don’t eat grains, cauliflower rice or palmini rice is great too! You could also do a bed of greens or even zucchini noodles. If you do enjoy grains, rice or noodles are great too!
Thai Nourish Bowl
Ingredients
Tofu
- 1 block tofu pressed & cubed
- 1 1/2 tbsp sriracha
- 1 1/2 tbsp coconut aminos
- 1 tsp garlic powder
- 1-2 tbsp tapioca flour
Peanut Sauce
- 1/4 cup peanut butter
- 3 tbsp coconut aminos
- 1 1/2-2 tbsp maple syrup or monk fruit
- 1 tsp sesame oil
- 2 tbsp rice vinegar
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder (or 2 cloves)
- 1/2-1 tsp red pepper
- 1 tbsp lime juice
- 1/4-1/3 cup coconut milk (or warm water) to thin
Bowls
- prepared rice or cauliflower rice
- veggies of choice (raw, steamed, grilled, etc.)
- avocado, cilantro, other toppings
Instructions
- Start by making the tofu. Toss the cubes tofu in a large bowl with the seasonings. Then sprinkle over the tapioca until they're all coated. Air fry or bake at 400F until crispy to your liking.
- Blend the peanut sauce ingredients together until smooth. Taste & adjust as you'd like.
- Build your bowl, using all of your favorite things. Add the tofu and drizzle over the peanut sauce. Enjoy!
