Plant-Based Power Bowl with Keto Peanut Sauce
Prep time
Total time
Lime juice provides zest in this recipe, but feel free to season to taste with salt and/or crushed red pepper, if desired. You can also use cooked vegetables in place of some of the raw vegetables, if preferred. See notes in the post above.
Recipe type: Entree
Cuisine: Thai
Serves: 2 servings
Keto Peanut Sauce
  • 1 cup creamy peanut butter
  • ¾ cup full-fat coconut milk, plus additional, if desired
  • Lime juice, to taste
Plant-Based Power Bowl
  • 1 cup cooked farro or quinoa (for gluten-free)
  • ½ cup chopped cabbage
  • 1 cup shredded carrots
  • 1 avocado, sliced
  • 1 cup spiralized zucchini or butternut squash
  • ½ cup pomegranate arils
  • 1 cup mandarin pieces
  • ½ cup roasted peanuts
  • Chopped cilantro, for garnish
  • Green onions, for garnish
Keto Peanut Sauce
  1. In a medium bowl, whisk together peanut butter, coconut milk, and lime juice until smooth. Add more coconut milk, if needed, to achieve your desired consistency.
Plant-Based Power Bowl
  1. Divide the grains between two bowls. Layer on the cabbage, carrots, avocado, zucchini or butternut squash, pomegranate arils, mandarin pieces, and peanuts.
  2. Drizzle on the peanut sauce and garnish with the cilantro and green onions.
Recipe by Go Dairy Free at