Thai Peanut Butternut Squash & Quinoa Nourish Bowl is a healthy vegan recipe that is packed with flavor. Fresh greens, nutty quinoa, hearty butternut squash, and roasted broccoli florets, all get drizzled with a savory peanut sauce. It’s an easy and delicious Thai-inspired vegan creation that is great for meal prep!
Thai-inspired recipes are one of my favorites! Why?! It’s the savory peanut butter sauce that has me coming back to create even more!
However, if you’re new to Thai-inspired cooking, then let me present to you your new favorite dinner recipe: Thai Peanut Butternut Squash & Quinoa Nourish Bowl!
Not only will each bite nourish your body, but it will satisfy your tastebuds! I call that a win!
Why You’ll Love This Thai Peanut Nourish Bowl Recipe
- Quick & Easy: A vegan Thai-inspired meal that’s ready in about 30 minutes.
- Balanced Meal: With the protein & carbs from the quinoa, the vitamins from the veggies, as well as the healthy-fat peanut sauce, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This Thai Peanut Butternut Squash & Quinoa Nourish Bowl recipe stores well in the fridge, making it a great vegan recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic Butternut Squash: I love honeynut butternut squash, but any variety of squash will work here!
- Organic Broccoli Florets: Fresh or frozen will both work!
- Organic Quinoa: To provide this salad with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
- Organic Peanut Sauce: It’s the perfect mix of sweet and savory. Please don’t skimp or skip!
- Organic Fresh Greens: For serving. Kale, spinach, arugula, or a combination of these will work!
- Organic Garnishes: Fresh cilantro, chopped peanuts, red pepper flakes, and sesame seeds, are what I love. Feel free to garnish with your favorites!
How To Make
- Vegetables. Preheat the oven to 425 degrees F. Add the butternut squash & broccoli florets to a baking tray lined with parchment paper. Toss with avocado oil and seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Quinoa. Prepare quinoa as instructed from the package.
- Peanut Sauce. In a small mixing bowl, whisk together the sauce ingredients until well combined. Add in spring water a little at a time until a semi-thick, pourable sauce is achieved. Set aside.
- Serve. Divide the fresh greens, cooked quinoa, & roasted vegetables, between bowls. Drizzle with the peanut sauce, and garnish with fresh cilantro, chopped peanuts, red pepper flakes, as well as a sprinkle of sesame seeds, if desired. Enjoy!
Tips for Making this Thai Peanut Nourish Bowl Perfectly
- Organic Quinoa: You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
- Organic Unsalted Peanut Butter: Please use organic unsalted peanut butter made with 1 ingredient – organic peanuts! If you have a peanut allergy, try organic sunflower seed butter.
- Organic Vegetables: Feel free to customize your preferred vegetables.
Storing & Reheating
As mentioned above, this Thai Peanut Butternut Squash & Quinoa Nourish Bowl recipe is perfect for healthy vegan leftovers & meal prep!
Fridge Storage. Transfer to separate air-tight glass containers & refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cooked quinoa, butternut squash, and broccoli florets, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven and serve with the greens, as well as the toppings of choice.
More Healthy Vegan Peanut Recipes You’ll Love
- Vegan Thai Peanut Quinoa Salad with Roasted Sweet Potatoes
- Chocolate Peanut Butter Yogurt Smoothie
- West African-Inspired Red Lentil & Sweet Potato Peanut Stew
- Peanut Butter Coffee Smoothie
- Vegan Thai Peanut Quinoa Salad
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Thai Peanut Butternut Squash & Quinoa Nourish Bowl
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Thai
- Diet: Vegan
Description
Thai Peanut Butternut Squash & Quinoa Nourish Bowl is a healthy vegan recipe that is packed with flavor. Fresh greens, nutty quinoa, hearty butternut squash, and roasted broccoli florets, all get drizzled with a savory peanut sauce. It’s an easy and delicious Thai-inspired vegan creation that is great for meal prep!
Ingredients
Always opt for organic ingredients.
ROASTED VEGETABLES
- 3 cups butternut squash, de-seeded & cubed
- 2 cups broccoli florets, fresh or frozen
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
QUINOA
- ½ cup dry quinoa
PEANUT SAUCE
- ¼ cup unsalted peanut butter
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tbsp pure maple syrup
- 1 tsp fresh minced ginger or ¼ tsp ginger powder
- ½ tsp red pepper flakes
- 2 garlic cloves, minced
- Sea salt & black pepper, to taste
- Spring water, to thin
SERVING
- Fresh greens
- Fresh cilantro
- Unsalted peanuts, chopped
- Red pepper flakes
- Sesame seeds
Instructions
- Vegetables. Preheat the oven to 425 degrees F. Add the butternut squash & broccoli florets to a baking tray lined with parchment paper. Toss with avocado oil and seasonings. Bake for 20 – 25 minutes, flipping halfway.
- Quinoa. Prepare quinoa as instructed from the package.
- Peanut Sauce. In a small mixing bowl, whisk together the sauce ingredients until well combined. Add in spring water a little at a time until a semi-thick, pourable sauce is achieved. Set aside.
- Serve. Divide the fresh greens, cooked quinoa, & roasted vegetables, between bowls. Drizzle with the peanut sauce, and garnish with fresh cilantro, chopped peanuts, red pepper flakes, as well as a sprinkle of sesame seeds, if desired. Enjoy!
Notes
Organic Quinoa: You can use any color that you have on hand – white, red, or tri-color quinoa all work for this recipe.
Organic Unsalted Peanut Butter: Please use organic unsalted peanut butter made with 1 ingredient – organic peanuts! If you have a peanut allergy, try organic sunflower seed butter.
Organic Vegetables: Feel free to customize your preferred vegetables.
Storing & Reheating: Transfer to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the cooked quinoa, butternut squash, and broccoli florets, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven and serve with the greens, as well as the toppings of choice.
Leave a Reply