Thai Rice Bowl: Tofu or Chicken

Home from college after living independently (thanks, coronavirus), I am trying to adhere to plant-based diet — in the midst of a family that likes their meat. I also want to help out in the kitchen on meals that work for all of us. In search of recipes that are flexible and easy to pull together, I found these Thai rice bowls satisfy all our dietary needs — and they are a great source of carbs, healthy fats, and protein.


  • 2 cups white or brown Rice
  • ½ cup baked tofu (or 2 cooked chicken breasts)
  • 1 avocado
  • 1 bag frozen edamame (or any fresh or frozen vegetable, defrosted).
  • Handful of chopped green onion
  • Handful of cilantro
  • 2 tbsp Peanut sauce 

For the peanut sauce (makes about 3/4 cup):

  • ½ cup smooth peanut butter
  • 2 tbsp soy sauce 
  • 2 tsp rice vinegar 
  • 1 tbsp brown sugar
  • 1 tsp chilli sauce (I like sriracha)
  • 1 tbsp lime juice 
  • 1 tbsp ginger paste 
  • 1-2 tbsp water 
  • 1 tsp garlic minced


  • Divide rice into four bowls.
  • Add protein on top of rice (tofu or chicken). Can be warm or room temperature.
  • Add the vegetables. (Any fresh or frozen vegetable defrosted can be substituted for the avocado and/or edamame).
  • Make the peanut sauce by mixing all ingredients together. Drizzle 2 tbls. peanut sauce on top of each bowl. (If you’re in a rush, you can substitute any store bought sauce — soy or teriyaki work well).
  • Enjoy!

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