I’m a huge fan of keeping meals as simple as possible during the week.
I don’t know about you, but by the time I get home from work on a Tuesday, my brain is pretty much fried beyond the point of talking, let alone putting together an impressive, elaborate meal.
For this reason, Mark and I get into meal ruts. Bad. We make the same roasted vegetable salad every week, at least once a week. We always have some sort of Mexican food, whether it be burrito bowls or tacos. We always have popcorn. It’s hard to change it up when we have these tasty meals down to a system.
A couple of weeks ago, Mark asked if we could change it up a little bit. He mentioned that he wanted to try Thai, specifically something with a Thai peanut sauce. When you ask a girl who singles out peanut butter as its own food group to make you peanut butter…for dinner…, you better believe that she’s going to say a resounding “heeeeeck yes!”
Because we plan our meals ahead of time, I knew that we’d be making this meal on a Thursday. We already had all of the ingredients, with the exception of some beautiful green onions that I picked up at a farmer’s market. When I got home, we were able to whip out this meal in under an hour. And 98% of that time consisted of us waiting for the rice to cook.
Not only are they ridiculously simple, but these Thai Peanut Burrito Bowls are completely and utterly out-of-this-world tasty. That whole wanting to get out of a food rut kind of back-fired on Mark. We’ve had this meal three times in the past two weeks. But you better believe that neither of us are complaining.
Could this be the perfect post-work day meal? I’ll let you decide.
The preparation of these Thai Peanut Burrito Bowls is completely mindless – if you can boil water, turn on your oven, and mix a few ingredients in a bowl, you can make this meal. No matter how fried your brain is from work. ;)
And honestly, the other ingredients are just here to facilitate a more civilized way of getting this homemade peanut sauce into your mouth. Yes, brown jasmine rice is delicious, and yes, roasted vegetables make my heart soar. But this sauce…
When I taste this sauce, I hear the Hallelujah Chorus. I kid you not.
It’s seriously rich. It’s ultra creamy. It’s slightly spicy. It’s made of freakin’ peanut butter. Guys. Perfect doesn’t even begin to describe this sauce.
I can’t believe I’m saying this, but what really makes this sauce special is the ginger. This is a huge surprise coming from someone who denounced this root for years. After trying ginger in a juice however, I’ve been hooked ever since. I’m obsessed with it’s spicy warm bite…add a little peanut butter, garlic, Sriracha, honey/maple syrup, and soy sauce, and you have the world’s most addictive peanut sauce. I’m head-over-heels in love with this sauce!
Oh, and just a friendly a word of advice: make a double-batch. You’ll
want need it.
Mark and I cannot rave about these Thai Peanut Burrito Bowls enough! Mark, who’s even a bigger Mexican food-lover than me, said that he might even like this version better than the original. He also said that sauce is drinkable. I have no room to judge if you give that a try.Print
Thai Peanut Burrito Bowls
- Yield: 2-3 bowls 1x
- 1 cup brown jasmine rice (or rice of choice)
- 3 and 1/2 tsp. low-sodium Tamari or liquid aminos, divided
- 3 cups broccoli florets
- 1 red pepper, cut into strips
- 1 Tbsp. olive oil
- salt + pepper, to taste
- 1/4 cup peanut butter
- 1 and 1/4 tsp. pressed/grated garlic
- 1 and 1/2 tsp. freshly grated ginger*
- 1 tsp.+ Sriracha
- 1 tsp. honey/maple syrup
- hot water, as needed
- For serving: peanuts, green onion, lime juice
- Prepare the rice according to package instructions, adding 1 tsp. Tamari/liquid aminos to the water while it’s cooking.
- While the rice is cooking, prepare the vegetables: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
- Place broccoli and red pepper onto the prepared baking sheet and toss with olive oil. Season with salt and pepper, and roast for 20-25 minutes, or until broccoli is charred. Toss every couple of minutes to ensure even cooking.
- While the rice is cooking and vegetables are roasting, make the Thai Peanut Sauce: Add peanut butter, garlic, ginger, Sriracha, honey, and remaining 2 and 1/2 tsp. Tamari/liquid aminos to a small bowl. Slowly add some hot water to thin, and mix to combine. You’ll want the sauce pourable, but not overly watery. Use your judgement here. Taste, and adjust as needed.
- Assemble your Thai Peanut Burrito Bowls: Place rice in the bottom of a bowl. Add vegetables, and douse with your Thai Peanut Sauce. Top with chopped peanuts, green onion, and a gentle squirt of lime juice, if desired. Serve with extra sauce and Sriracha.
*We like to keep our ginger in the freezer to preserve it’s freshness. We grate it right out of the freezer!
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