Thai Peanut Cauliflower Rice Bowls

Thai Peanut Cauliflower Rice Bowls

Thai Peanut Cauliflower Rice Bowls are a must try recipe for sure!

This could easily be my new favorite healthy meal of all time!

It’s easy to make, insanely light and healthy, absolutely gorgeous in color.

It’s one of those meals that just makes you feel good after eating it.

Not to mention it’s so incredibly delicious that you don’t even feel like you’re eating right.

I could have made my own Thai peanut sauce, and sometimes I do, but sometimes a busy, working mom just needs to take a little help from the store.

Here’s how to make Thai Peanut Cauliflower Rice Bowls…

I mixed together an entire bottle of Thai peanut sauce, 1/4 cup soy sauce, and 1/4 cup sweet Thai chili sauce.

About 3/4 cup of that mixture was my chicken marinade, and the remaining mixture I used when serving these amazing bowls, drizzled over top.

I marinated the chicken in a bag overnight, and put the remaining sauce in a container in the fridge.

Thai Peanut Cauliflower Rice Bowls

I used boneless, skinless chicken thighs because I feel they don’t dry out as much as chicken breasts.

You could certainly use chicken breasts instead.

I grilled these over medium high heat for about 5 minutes per side.

Seriously just the chicken for dinner would have been great, they smelled SO good as they were grilling!

Thai Peanut Cauliflower Rice Bowls

As the chicken grilled I popped  2 bags of cauliflower rice in the microwave.

As the chicken and cauliflower rice were done and cooling off, I chopped and sliced and diced away at my toppings for this bowl.

Thinly sliced red pepper, red cabbage, carrots, cilantro, and avocado…and of course chopped peanuts.

I served lime wedges on the side along with the remaining peanut sauce mixture drizzled over top.

I added more of the sauce several times, and more lime too!

My husband even added Sriracha to his 🙂

Definitely will be making these Thai Peanut Cauliflower Rice Bowls again very soon!

Thai Peanut Cauliflower Rice Bowls

.

Thai Peanut Cauliflower Rice Bowls

.

Thai Peanut Cauliflower Rice Bowls

It was just the husband and I, so I meal prepped the rest into containers (minus the avocado because it would turn brown) with the sauce on the side.

Just the cauliflower rice on the bottom and the yummy veggies and peanuts over top 🙂

Easy, ready to go meals for busy teens on the go or for lunch tomorrow!

Thai Peanut Cauliflower Rice Bowls

If you love Thai Peanut Cauliflower Rice Bowls as much as I do, try…

Ginger Soy Salmon (served over cauliflower rice)

Ginger Soy Salmon

or Cauliflower Rice Sushi Bowls!

Cauliflower Rice Sushi Bowls

Bang Bang Salmon with Cauliflower Rice

Bang Bang Salmon with Cauliflower Rice

Shrimp Tempura Sushi Tacos

Shrimp Tempura Sushi Tacos

Peanut Chicken Lettuce Wraps

Peanut Chicken Lettuce Wraps

.

Follow me on:
TikTok
Instagram
Facebook
Pinterest

And join my Grilling and Smoking Facebook Group!

Thai Peanut Cauliflower Rice Bowls

A gorgeous and delicious healthy meal with lots of Thai flavors.

Course Main Course
Cuisine Thai
Keyword best, Cauliflower Rice, Easy, Grilled Chicken, Healthy, Meal Prep, Peanut Chicken, Power Bowls, Recipe, Rice Bowls, Thai Recipes, TikTok
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 390 kcal
Author Cheri Renee

Ingredients

  • 1 12 oz bottle Thai peanut sauce
  • 1/4 cup soy sauce
  • 1/4 cup sweet Thai chili sauce
  • 4-6 boneless, skinless chicken thighs
  • 2 12 oz bags cauliflower rice
  • 1 red pepper thinly sliced
  • 1 carrot cut into thin slices
  • 1/2 cup red cabbage thinly sliced
  • 1/2 cup cilantro chopped
  • 1 avocado cut into thin slices
  • 1/2 cup peanuts chopped
  • 1 lime cut into wedges

Instructions

  1. In a bowl, mix together the bottle of Thai peanut sauce, soy sauce, and sweet Thai chili sauce. Place chicken in a plastic bag. Put 3/4 cup of the Thai peanut mixture into the bag with the chicken. Store the remaining Thai peanut mixture in a covered container in the fridge to use to drizzle over top of the bowls when serving. Massage the bag with the chicken until it’s evenly coated. Marinate overnight in the fridge.

  2. After the chicken has marinated overnight, discard marinade, grill over medium high heat for 5 minutes per side.

  3. As the chicken grills, microwave the 2 bags of cauliflower rice according to package directions.

  4. Once the chicken and cauliflower rice are at room temperature, assemble the bowls. Divide the rice evenly between 4 bowls (or containers if meal prepping). Divide the chicken, red pepper, carrots, red cabbage, cilantro, avocado, peanuts, and lime wedges over top of the cauliflower rice.

  5. Serve with the remaining Thai peanut mixture drizzled over top.

My new cookbook is now available, check it out HERE!

Hey Can I Get That Recipe Cookbook