Go Back
Print

Thai Peanut Quinoa Macro Bowls (Vegan+GF)

These macro bowls are a quick and simple meal that make a great weeknight fix. The Thai peanut sauce is perfect to add flavor to the whole thing!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

Bowls:

  • 1/4 medium pumpkin cut into wedges
  • 1 tablespoon oil
  • sea salt and black pepper

Thai Peanut Sauce:

  • 1 teaspoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch
  • 2 cups vegetable broth
  • 2 tablespoons fresh cilantro roughly chopped
  • 1 lime juiced
  • 1/2 teaspoon chili garlic paste optional
  • 1 1/2 tablespoons soy sauce or tamari if gluten free
  • 3 tablespoons peanut butter

Instructions

Pumpkin:

  1. Preheat the oven to 400 degrees F (200C) and line a baking tray with foil. Pour the oil over the pumpkin wedges and toss gently then spread out on prepared tray. Season to taste with salt and pepper and bake for 25 to 35 minutes or until the edges are browned and the pumpkin is fork-tender.

Thai Peanut Sauce:

  1. Heat 1 tablespoon of peanut oil in a medium skillet or saucepan over medium high heat and add the sesame oil, ginger, and garlic; cook for about 1 minute. Stir the cornstarch into the vegetable broth in a small glass until smooth and add it to the pan along with the remaining ingredients for the sauce and stir together until combined. Reduce heat to low and simmer for about 5 minutes until the sauce is thickened.

Bowls:

  1. Lightly grease a medium skillet and place over medium high heat. Add the quinoa and stir until warmed, then season to taste with salt and pepper and pour into a separate dish. Do the same to warm the lentils, then it's time to assemble the bowls. Fill 4 to 6 bowls with spinach as desired and top with the warm quinoa, lentils, and pumpkin wedges. Add the other toppings, tomato slices, mushrooms, avocado, and walnuts and top with desired amount of Thai peanut sauce. Enjoy!