Not only are they ridiculously simple, these Thai peanut burrito bowls are completely and utterly out-of-this-world tasty. However, the peanut sauce is the shining star: it’s seriously rich, ultra creamy, slightly spicy, and it's made of freakin’ peanut butter. Seriously, perfect doesn’t even begin to describe this sauce. When all the components this bowl harmonizes all the best textures and flavors to combine one easy yet epic meal! Also, if you wanted to make this an actual burrito instead of a burrito bowl, you could wrap up the filling and sauce in a tortilla and it would still be perfectly delicious!
Thai Peanut Burrito Bowls [Vegan]
- 1 cup brown jasmine rice (or rice of choice)
- 1 teaspoon low-sodium tamari or liquid aminos
- 3 cups broccoli florets
- 1 red pepper, cut into strips
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup peanut butter
- 1 1/4 teaspoon pressed or grated garlic
- 1 1/2 teaspoon freshly grated ginger*
- 1 teaspoon Sriracha, or more to taste
- 1 teaspoon maple syrup
- 2 1/2 teaspoon low-sodium tamari or liquid aminos
- Hot water, as needed
- Green onion
- Lime juice
- Prepare the rice according to package instructions, adding tamari or liquid aminos to the water during cooking.
- While the rice is cooking, prepare the vegetables. Preheat the oven to 450°F and line a baking sheet with aluminum foil.
- Place broccoli and red pepper onto the prepared baking sheet and toss with olive oil. Season with salt and pepper, and roast for 20-25 minutes, or until broccoli is charred. Toss every couple of minutes to ensure even cooking.
- While the rice is cooking and vegetables are roasting, add peanut butter, garlic, ginger, Sriracha, maple syrup, and tamari or liquid aminos to a small bowl. Slowly add some hot water to thin, and mix to combine. You'll want the sauce pourable, but not overly watery. Use your judgement here. Taste, and adjust as needed.
- First, place rice in the bottom of a bowl. Add vegetables, and douse with your Thai peanut sauce. Top with chopped peanuts, green onion, and lime juice, if desired. Serve with extra sauce and Sriracha.