I have such a weak spot for thai flavors, so I'm always looking for new ideas for some healthier recipes. Whole bowls have quickly become my go-to meal, they're quick, they're easy and they are delicious. You can decide how much of anything you want in them too! The motivation behind this bowl is salad rolls, I was craving salad rolls bu

t this was an easier option. 

2 chicken thighs, the texture works better in this dish
2 cloves garlic
1/2 cup shredded carrot
1/2 cup shredded cucumber 
1/4 finely chopped cilantro 
1/4 finely chopped mint
1/4 finely chopped basil
 1 package spinach

1. Chop chicken into small pieces, cook over medium heat with minced garlic and pepper. You can test it out and try to add other spices, I kept it simple in order to cover with peanut sauce after.
2. Chop up your veg
3. Cook quinoa
4. To make your bowl, layer quinoa on bottom, veg on that, cover with chicken, drizzle as much peanut sauce as you want and top it off with chopped cilantro, basil and mint. 

For peanut sauce recipe from epicurious:
  1. 1 1" piece ginger, peeled
  2. 1 small garlic clove
  3. 1/2 cup creamy peanut butter
  4. 2 tablespoons reduced-sodium soy sauce
  5. 1 tablespoon fresh lime juice
  6. 1 teaspoon (packed) light brown sugar
  7. 1/4 -1/2 teaspoons crushed red pepper flakes

  1. Directions for peanut sauce: With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth.