Thai Peanut Cauliflower Rice Bowls are a must try for sure!
This could easily be my new favorite 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 them…
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.
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!
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!
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!
More recipes to try…
If you love Thai Peanut Cauliflower Rice Bowls as much as I do, try…
Ginger Soy Salmon (served over cauliflower rice)
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Thai Peanut Cauliflower Rice Bowls
A gorgeous and delicious healthy meal with lots of Thai flavors.
- 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
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.
After the chicken has marinated overnight, discard marinade, grill over medium high heat for 5 minutes per side.
As the chicken grills, microwave the 2 bags of cauliflower rice according to package directions.
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.
Serve with the remaining Thai peanut mixture drizzled over top.