Thai Peanut Pineapple Veggie Rice Bowl
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Thai peanut sauce, sautéed vegetables and pineapple top this quick and easy rice bowl recipe, that’s both vegetarian and gluten free.
I have a confession to make, when it comes to cooking rice, I overshoot it every time by about 2-4 cups. I’m not sure what my deal is, I guess I just really have a phobia of running out of cooked rice!
But today that leftover cooked rice, along with some leftover Thai Peanut Sauce, came in very handy to make this epic new recipe!
I recently shared a recipe for Thai Peanut Chicken Stir Fry. The stir fry recipe only needed about one cup of Thai Peanut Sauce, but my super delicious Thai Peanut Sauce recipe that I’ve been making for years makes three cups of sauce.
Sure, I could have just cut down the recipe, but why make less of such a good thing when you can just keep creating new dishes with the same scrumptious sauce?!
Enter this Thai Peanut Pineapple Veggie Rice Bowl!
It’s filled with every color of the rainbow, making it both beautiful and delicious!
If you have leftover rice and Thai peanut sauce, the recipe only takes 10 minutes to toss together. Even if you need to cook the rice and make the sauce, the recipe still only takes 30 minutes to make!
Super simple, totally scrumptious, vegan and gluten free, this rice bowl has it all!
Ingredients You’ll Need
- 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 (← clink link to learn how to make perfect rice every time in an Instant Pot, rice cooker or on the stove)
- ½ cup Thai peanut sauce (←click link for recipe)
- 1 tbsp fresh cilantro (chopped)
- 1 tbsp chopped peanuts
Step by Step Instructions
Pour the sesame oil into 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.
With busy schedules and limited time to cook, everyone needs a few favorite Quick & Easy Recipes in their arsenal, and this rice bowl is definitely going in mine!
For more delicious recipes with this Thai Peanut Sauce, check out these 5 favs!
- Thai Peanut Sweet Potato Buddha Bowls
- Slow Cooker Thai Peanut Turkey Meatballs
- Thai Peanut Chicken Naan Pizzas
- Slow Cooker Thai Peanut Chicken Noodles
- Thai Peanut Chicken Potstickers
Thai Peanut Pineapple Veggie Rice Bowl
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
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One Comment on “Thai Peanut Pineapple Veggie Rice Bowl”
Super nice ! thank you 🙂