• 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


Ingredients

  • 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


Directions

  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.





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

2016 by Jenna Lessner