Creamy Vegan Thai Lunch Bowl with Almond-Coconut Sauce & Quinoa
A flavorful thai lunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup cooked quinoa
- 1 cup mixed vegetables (bell peppers, zucchini, carrots, and broccoli)
- 1/2 cup edamame
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped green onions
- 1/2 cup almonds, chopped
- Salt to taste
Instructions
- Cook quinoa according to package instructions and set aside.
- In a blender, combine almond butter, coconut milk, lime juice, soy sauce, garlic, ginger, and chili flakes. Blend until smooth and creamy. Adjust salt to taste.
- In a large bowl, combine cooked quinoa, mixed vegetables, edamame, fresh cilantro leaves, green onions, and chopped almonds. Gently toss with the almond coconut sauce. Season with additional salt if needed.
Chef’s Insight
The key to a delicious vegan Thai lunch is balancing flavors and textures, ensuring each bite brings a burst of taste.
Notes
This dish is rich in plant-based protein and essential nutrients like vitamin C, iron, and magnesium.