This Thai burrito bowl recipe has tangy flavors from Thai cuisine that you can easily make with chicken, cilantro and lime, for a tasty dish.
While I was visiting an old college friend in Atlanta, we went to a local Mexican restaurant called Elmyriachi. My friend suggested that we order their Thai burrito bowl.
I don’t know if it was the yummy Margarita, or if I was just hungry, but that was one of the best things I ever tasted. So, of course, I tried to recreate it at home. The menu listed some of the ingredients, one of them was mung bean sprouts, which can be hard to find, so I used Napa cabbage.
Making a Thai Burrito Bowl
The combination of cilantro and lime is a favorite of mine. You may recall I made a cilantro lime vinaigrette a while back.
This flavor profile was definitely present in the burrito bowl. I think the other key ingredient is traditional Thai peanut sauce which adds a spicy kick.
Normally the burrito is served in a tortilla. However, when my friend suggested we order the bowl, I was all for it. Fewer carbs, with all the goodness still in place.
Thai Burrito Bowl Variations
- Change the protein or leave it vegetarian – I used chicken because that’s what the restaurant served but I think shrimp would be good too.
- Try different kinds of rice. I used long grain rice but many Thai restaurants use short “sticky rice” or Jasmine rice.
- Try different vegetables. I used Napa cabbage, red pepper, carrots, and onions. You could add celery, cucumber, bean sprouts or fancy mushroom.
Not a bowl person? Serve it in a tortilla. You can even make your own flour tortillas with this recipe.
So if you love a good burrito bowl and the taste of Thai food try staying in and make some of these Thai burrito bowls instead.
- 2 cooked chicken breasts shredded
- 2 cups cooked rice
- 1 carrot sliced very thin (julienned)
- 1/2 sweet pepper sliced very thin
- 1/2 medium onion sliced thin
- 1 cup napa cabbage sliced thin
- 2 tablespoons vegetable oil
- 1/2 cup chopped cilantro
- 1/2 cup thai peanut sauce
- 2 tablespoon fresh ginger
- 1/2 cup fresh lime juice (about 2 juicey limes)
- Saute carrots, peppers, and onion in oil on medium heat until slightly wilted.
- Add ginger and peanut sauce.
- Add cabbage, chicken and rice, stir well
- Remove from heat and add lime juice and cilantro.
- Serve in a bowl or burrito shell.