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Thai Peanut Pineapple Veggie Rice Bowl
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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!
Course
Main Course
Cuisine
Thai
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Servings
2
people
Calories
607
Author
Whitney Bond
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
Serving:
2
g
|
Calories:
607
kcal
|
Carbohydrates:
95
g
|
Protein:
13
g
|
Fat:
19
g
|
Saturated Fat:
1
g
|
Sodium:
916
mg
|
Potassium:
917
mg
|
Fiber:
8
g
|
Sugar:
30
g
|
Vitamin A:
12825
mg
|
Vitamin C:
194
mg
|
Calcium:
121
mg
|
Iron:
2.1
mg