Bangkok Spicy Coconut Protein Bowl Recipe

About this recipe

The Bangkok Spicy Coconut Protein Bowl is a vibrant and nourishing Thai-inspired dish, perfect for fitness enthusiasts seeking garden-fresh flavors and satisfying comfort. Packed with plant-based protein, crisp vegetables, and aromatic spices, this vegan and -free recipe delivers a y coconut base infused with a hint of spice. Affordable and easy to prepare, this bowl is the ultimate choice for a hearty and wholesome lunch that energizes and delights. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 100 g Quinoa
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 kg Bell Peppers
• 500 g Tomato - Hybrid
• 500g Good Life Raw Peanuts 500 G
• 200 ml Sesame Oil
• 60G Primi Piatti Red Chilli Flakes
• 200 ml Coconut Milk
• 80 g Soya Sauce

Instructions

1. 1. Heat sesame oil in a pan over medium heat. Add asafoetida and turmeric powder, stirring for 30 seconds to release their aroma.
2. 2. Add the cubed tofu to the pan and sauté until golden brown on all sides, about 5 minutes. Remove the tofu and set aside.
3. 3. In the same pan, add coconut milk, soy sauce, lime juice, and red chili flakes. Bring to a gentle simmer and cook for 3-5 minutes until slightly thickened.
4. 4. Add the shredded cabbage, sliced bell peppers, and chopped tomatoes to the coconut milk mixture. Cook for 3-4 minutes until the vegetables are tender but still crisp.
5. 5. Stir in the cooked quinoa and the sautéed tofu, ensuring everything is evenly coated with the coconut sauce.
6. 6. Divide the mixture into bowls and garnish each with roasted peanuts and freshly chopped coriander leaves. Serve warm and enjoy.