Thai Peanut Rice Bowl

You can make the rice, veggies, and protein ahead of time and the warm it up when you're ready to eat. I added shrimp but feel free to add your favorite protein source. I keep a bag of frozen cooked shrimp in my freezer and thaw in the refrigerator the day I'm using them in a recipe.

I like to use coconut cauliflower rice in this recipe, but feel free to use any kind of rice, frozen or fresh. If you don't have cauliflower rice on hand you can use carrot or zucchini noodles, or grain-free noodles made with chickpeas or lentils.

Servings: servings

Calories: 149kcal

Ingredients

10 ounces broccoli florets fresh or frozen
1 pint snap peas fresh or frozen
4 cups coconut cauliflower rice prepared ahead of time; or use other cauliflower rice or noodles
20 large shrimp shelled, devained, and cooked
peanut sauce recipe below

Instructions

Set up a steamer for the broccoli and snap peas.
Add the broccoli to the steamer for 10 minutes or so, or enough time too cook them through and keep them bright green. Add the snap peas to the steamer about 5 minutes before the broccoli is done.
Layer each bowl with the rice, then veggies, and finally the shrimp on top.
Drizzle peanut sauce over each bowl and enjoy!
Store leftovers in the refrigerator for a few days.

Nutrition