• Jenna Lessner, BSc, CHNC

Thai Chicken Buddha Bowls

Updated: May 12

As a Nutrition Coach, I'm always looking for ways to include more vegetables in my diet and my clients. You've probably heard the saying "eat the rainbow" before but there is a reason behind it. Different colours of foods are rich in different nutrients. For instance, purple vegetables contain anthocyanins known to support brain health, orange vegetables contain vitamin A for your vision and leafy greens are rich in B vitamins that help us manage stress. I love that this dish is not only loaded with colourful vegetables but it tastes amazing! Enjoy!!

Thai Chicken Buddha Bowls

Serves 4


  • 3 tbsp Sunflower Seed Butter

  • 2 tbsp Lime Juice

  • 1 tbsp Coconut Aminos

  • 2 tsp Coconut Sugar

  • 2 tsp Sambal Oelek

  • 1/4 cup Organic Chicken Broth

  • 1 1/2 tbsp Sambal Oelek

  • 1 tbsp Coconut Sugar

  • 1 tbsp Lime Juice

  • 1 lb Boneless Chicken Thighs (cut into 1-inch chunks)

  • 1 tbsp Tapioca Flour

  • 1 tbsp Fish Sauce

  • 1 tbsp Extra Virgin Olive Oil

  • 2 Garlic (minced)

  • 1 tbsp Shallot (minced)

  • 1 tbsp Ginger (Freshly Grated)

  • Sea Salt & Black Pepper (to taste)

  • 2 cups Kale Leaves (Shredded)

  • 1 1/2 cups Purple Cabbage (Shredded)

  • 1 cup Bean Sprouts

  • 2 Carrots (grated)

  • 1/2 cup Cilantro

  • 1/4 cup Sunflower Seeds

  • 4 cups Cauliflower Rice


  1. To make the spicy "peanut" sauce, whisk together sun butter, lime juice, coconut aminos, 2 tsp coconut sugar, 2 tsp sambal oelek and 2-3 tablespoons water in a small bowl; set aside.

  2. In a small bowl, whisk together chicken stock, 1 1/2 tbsp sambal oelek, 1 tbsp coconut sugar and lime juice; set aside.

  3. In a large bowl, combine chicken, tapioca flour and fish sauce, tossing to coat and letting the chicken absorb the flour.

  4. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes. Add garlic, shallot and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in the chicken stock mixture until slightly thickened, about 1 minute; season with salt and pepper, to taste.

  5. Warm cauliflower rice in a skillet for 3-4 minutes or as directed on package.

  6. Divide cauliflower rice into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and sunflower seeds.

  7. Serve with spicy "peanut" sauce.


Let's keep in touch!

Follow @simplynurtured

  • Grey Facebook Icon
  • Grey Instagram Icon
  • Grey iTunes Icon
  • Grey LinkedIn Icon
  • Grey Pinterest Icon
  • Grey Spotify Icon
  • Grey Twitter Icon
  • Grey YouTube Icon

Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner