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Crunchy Thai Fonio Bowl

Prep Time
Cook Time

by Claire Alsup

We love this combination of crunchy vegetables, herbs and sweet-spicy-tangy sauce with fonio. Recipe below, but feel free to add your own spin: adjust the sauce ingredients to taste, swap out veggies depending on what you have on hand or what looks good in the market!


Serves 2-4
    For the fonio
    • crunchy vegetables (such as carrots and watermelon radish), thinly sliced
    • Fresh greens like cilantro, green onion and pea shoots, roughly chopped
    • starchy vegetables such as sweet potato, chopped and roasted and squash
      Spicy Tahini-Peanut Sauce
      • 1/4  cup tahini
      • 1/2  cup creamy natural peanut butter
      • tablespoons soy sauce or Tamari
      • cloves garlic, minced
      • tablespoon of ginger paste (or peel + grate fresh ginger)
      • tablespoon rice or apple cider vinegar
      • 1/2  a lime, juiced
      • tablespoon sriracha
      • 1 1/2  tablespoons honey or agave
      • 1/4  cup water
      • Pinch of salt


      • 01 .  

        Make fonio: Coat ½ cup fonio well with 1 teaspoon oil in a medium pot. Turn heat to high, add 1 cup water & bring to a boil. Add a pinch of salt and stir. Cover and turn to low heat for 1 minute. Off heat, keep covered and let rest for 4 minutes. Remove lid, fluff with a fork and set aside. ⠀⠀

      • 02 .  

        Make the sauce: in a medium bowl, stir together all the ingredients. Season to taste with more salt, honey, and/or sriracha. If necessary, add more water to the sauce so that it is drizzle-able.

      • 03 .  

        Plate cooled fonio and garnish with sliced veggies. Drizzle with sauce and top with chopped roasted peanuts + sliced red chili.