Sheet pan Thai peanut quinoa bowls
Roasted broccoli, carrots, peppers and edamame over fluffy quinoa with crunchy red cabbage and a creamy, limey peanut sauce, a meal-prep favorite that keeps 4 days in the fridge.
- 40 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.01 a serving
- 670 calories
- Good the next day
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups quinoa, rinsed
- 1 broccoli, cut into florets
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 2½ cups frozen shelled edamame, thawed
- ⅓ cup peanut butter
- 2 tbsp gluten-free tamari
- 1 lime, juiced
- 1 tbsp maple syrup
- 1 tsp fresh ginger, grated
- 1 clove garlic, grated
- 1 tsp sriracha
- 2 cups red cabbage, thinly sliced
- ¼ cup peanuts, chopped
- ¼ cup cilantro, chopped (optional)
From your pantry
- 2½ cups water
- 2 tbsp vegetable oil
- ½ tsp salt
Each serving has about 670 calories, 32 g protein, 75 g carbs and 31 g fat, and costs about $3.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No broccoli? Frozen broccoli works.
- No red bell peppers? Yellow bell peppers work.
- No limes? Lemons work.
- No sriracha? Hot sauce works.
- No red cabbage? Green cabbage or coleslaw mix works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Put the quinoa and water in a medium and over high heat.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
On a large , the broccoli, carrots, pepper and edamame with the oil and salt. 20 to 22 minutes, stirring once, until at the edges.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 21 min
the peanut butter, tamari, lime juice, maple syrup, ginger, garlic, sriracha and 3 tablespoons warm water until smooth and pourable.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Peanut butter sauce looks lumpy at first. Keep whisking and add water a spoonful at a time until it drizzles.Fluff the quinoa with a fork. Fill bowls with quinoa, the vegetables and the raw cabbage.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
with the peanut sauce and top with the peanuts and cilantro.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Dolly’s tip: For lunches, pack the sauce separately and add it right before eating.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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