Chicken and Veggie Peanut Sauce Quinoa Bowl

As I've been writing about lately, I have been getting more creative since the pandemic and this is just another great meal I have been eating that I didn't before everything started. I have reduced my 'take-out' meals from a semi-regular basis, mostly as social outings, to once a week. What does this mean for me? My taste buds are searching for flavors that aren't being satisfied when I eat the same meal prepped foods day in and day out. Therefore, I have been getting creative and hit the jackpot with this awesome peanut sauce to mix up my go-to veggie protein bowls. I’m sharing it with you today along with how I make my bowls. I love rice and veggie bowls; they are so filling and the best part about them is that the combinations of them are endless. I usually stick to these types of meals because they can be mixed with all different sorts of pantry stable and frozen foods that we have on hand. 

Ingredients: 

1/2 cup creamy peanut butter

1/2 cup water

1 Tbsp liquid aminos 

1/2 tsp ginger

1 tsp brown sugar

1 tsp minced garlic

1 tsp unseasoned rice vinegar

-prepared chicken breast (grilled, baked, or pan fried- or any protein of your choice)

-cooked quinoa (or grain of choice- I also used roasted sweet potatoes, recipe can be found here) 

-prepared vegetable mix (I used a frozen Norwegian mix roasted)

How to:

Peanut Sauce: Combine all ingredients in a small sized bowl and whisk until smooth. 

Add your grain to the bowl first, then add whatever ratio you prefer of your desired vegetables and protein. 

Drizzle peanut sauce on top. 

Sprinkle with some sesame seeds or everything seasoning and enjoy! 

Alternative grain option ideas could be couscous, rice, bulgar, wheatberry, millet, buckwheat, amaranth, or cauliflower rice. Protein sources can be beef, pork, ground chicken or turkey, lentils, tofu, black beans, mushrooms, or tempeh.