Thai Peanut Sate Bowl

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So many bowls so little time? LOL, there’s just something about creating your own dinner mix that makes it fun. Like the Mongolian grills like Genghis Grill where you shove all the veggies and meats you can in a bowl, mix it with a sauce, and they whip it up for you. Kids love Make Your Own Taco Nights (and the sundae and waffle variations too).

Dinners in a bowl is my theme for this week, and it combines all of the fun from above in your own kitchen. The best part is that there is very little effort, mostly reheating, and everyone in the family gets to make their own combination. You aren’t stuck with boring bowls if you have fun with ingredients.

So far this week, I’ve shown you the Korean BBQ Bowl and the Southern BBQ Bowl. There have been a few more that I previewed on Facebook, and I have recipes for those coming. Each one has a few overlapping ingredients so that you can batch cook ahead of time, but combine them in different ways to make new flavors. No eating the same bowl night after night.

Today’s bowl is the Thai Peanut Sate Bowl. Sate is usually skewers of chicken with a spicy peanut soy sauce for dipping. It’s served with carrots and red peppers like shish kebabs, often with rice or potatoes. I used fingerling potatoes cut into chunks, along with red pepper and carrot slices. For some extra veggies, I added kale to the mix.

Thai Peanut Sate Bowl Thai Peanut Sate Bowl

  • 2 cups (340g) fingerling potatoes, cubed
  • 2 1/2 cups (200g) fresh kale, chopped
  • 4 medium carrots (~200g), sliced
  • 1 medium red bell pepper (~280g), seeded and sliced
  • 2 Tbsp (12g) PB2 or powdered peanut butter
  • 2 Tbsp low sodium soy sauce
  • 1/2 tsp sate seasoning OR 1/4 tsp ground ginger + 1/8 tsp coriander + 1/8 tsp crushed red pepper
  • Protein of choice such as brown ground beef, pork loin slices, steak slices

Cube the potatoes and microwave them until fork tender. You can also do this step ahead of time and make a larger batch for other meals during the week. Slice the veggies as desired, and steam the kale and carrots lightly in the microwave until warm.

Mix the PB2 or powdered peanut butter with the soy sauce and seasoning to make a dressing. I used chicken slices as my protein but you can use chicken, pork, or any protein you like. Layer the ingredients in a bowl, drizzle with the sate sauce, and enjoy.

Makes 4 bowls at approximately 178 calories each – 7g protein, 33g carbs, and 2g fat (not including the added meat, burgers, pork, etc).

By using the carrots and peppers that were chopped earlier in the week for another bowl variation, I was able to save time as well as use them up before they went bad to save money. Have fun with your flavor combinations even if you use similar ingredients. You can always mix different combinations and combine them with spices and sauces to make completely new meals.

Life is too short for a boring plate of chicken and broccoli. To answer the first question – Yes, so many bowls so little time. 😉

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