Thai Peanut Pineapple Veggie Rice Bowl
Thai peanut sauce, sautéed veggies and pineapple top this quick and easy rice bowl recipe, that's vegetarian, gluten free and made in only 30 minutes!
Ingredients
- 1 tbsp sesame oil
- 1 cup carrots, julienned
- 1 cup red onion, sliced
- ½ cup red bell pepper, sliced
- ½ cup green bell pepper, sliced
- 1 cup broccoli, chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 cup red cabbage, shredded
- 1 cup pineapple, cubed
- 2 cups cooked white rice
- ½ cup Thai peanut sauce, click link for recipe
- 1 tbsp fresh cilantro, chopped
- 1 tbsp peanuts, chopped
Instructions
- Add the sesame oil to a large skillet or wok over medium high heat.
- Add the carrots, red onion, red bell pepper, green bell pepper and broccoli, saute 5-6 minutes.
- Add the, garlic, ginger, red cabbage and pineapple, saute for an additional 1-2 minutes.
- Divide the rice between two bowls, top with the veggies, drizzle with the peanut sauce.
- Top with cilantro and peanuts.
Nutrition Facts
Serving 2gCalories 607kcal (30%)Carbohydrates 95g (32%)Protein 13g (26%)Fat 19g (29%)Saturated Fat 1g (5%)Sodium 916mg (38%)Potassium 917mg (26%)Fiber 8g (32%)Sugar 30g (33%)Vitamin A 12825mg (257%)Vitamin C 194mg (235%)Calcium 121mg (12%)Iron 2.1mg (12%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!