Thai Grain Bowls

Bowls are all about layers of flavor, texture, and color.

2026-07-11T22:58:02.485Z • 15 mins prep + 30 mins cook

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 1 cup fresh green beans, cut 2 to 3 inches long
• 4 oz king oyster mushrooms
• 2 tbsp green onions (green part only), minced
• 1 red bell pepper, sliced
• 2 cups Napa cabbage, chopped
• 1 tbsp sesame oil
• The base:
• 2/3 cup tricolor quinoa and millet mix, uncooked
• 3 tbsp hemp seeds
• The sauce:
• 1/2 cup cold water
• 1 tbsp soy sauce
• 1/2 tbsp tamarind paste
• 1 tbsp pure maple syrup
• 1/2 tsp fresh ginger, grated
• 1 tsp arrowroot powder
• Toppings:
• 1/4 cup peanuts (unsalted), chopped
• 2 tbsp coconut, shredded

Instructions

1. Prep the Base: Cook the quinoa and millet mix according to package instructions. Once done, stir in the hemp seeds, cover to keep warm, and set aside.
2. Sear the Veggies & Mushrooms: Heat the sesame oil in a large pan over medium-high heat. Add the green beans, mushrooms, bell pepper, and green onions. Sauté for 3 to 5 minutes until the green beans are crisp-tender and the mushrooms begin to brown.
3. Flash-Cook the Cabbage: Add the Napa cabbage to the pan. Toss and char for about 2 minutes until it is just al dente, then turn off the heat.
4. Make the Sauce: In a small saucepan, thoroughly whisk the arrowroot powder into the cold water until completely dissolved. Whisk in the soy sauce, tamarind paste, maple syrup, and grated ginger. Place over medium heat and cook, stirring constantly, for 2 to 3 minutes until it bubbles slightly and thickens into a glossy glaze.
5. Assemble: Divide the grain mix and sautéed vegetables into two bowls. Drizzle the warm tamarind glaze over the top, and garnish each bowl with the chopped peanuts and shredded coconut.

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