Thai Chicken Buddha Bowls

Healthy, hearty and nutritious bowls filled with whole grains, plenty of veggies, and a simple peanut sauce that is absolutely to die for!

I’m trying to detox here post-Paris.

I started with the green detox smoothie and now, I’m staying strong with these buddha bowls.

Now you might ask, what exactly is a buddha bowl? There seems to be a million definitions but this is what I came across.

Buddha bowls, sometimes referred to as glory or hippie bowls, are hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. It’s essentially a hearty bowl filled with nutrients and vitamins that aid in weight loss and/or overall health.

So that’s exactly what we have here, guys.

• Whole grain: farro
• Protein: chicken
• Vegetables: kale, cabbage, bean sprouts, carrots
• Bonus: best peanut sauce ever

There’s plenty of goodies for you here. Farro is a far superior whole grain with more protein and fiber (than say, brown rice) and we have a rainbow of veggies here, which basically means, the more colors we have, the more nutrients we’re getting.

But really, the point to remember is this.

The peanut sauce here is absolute LIFE. That is all.

Thai Chicken Buddha Bowls

Yield: 4 servings

prep time: 20 minutes

cook time: 30 minutes

total time: 50 minutes

Healthy, hearty and nutritious bowls filled with whole grains, plenty of veggies, and a simple peanut sauce that is absolutely to die for!

Print Recipe

entree

Thai Chicken Buddha Bowls

20 minutes30 minutes

Chungah Rhee

Ingredients:

• 1 cup farro
• 1/4 cup chicken stock
• 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
• 1 tablespoon brown sugar
• 1 tablespoon freshly squeezed lime juice
• 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
• 1 tablespoon cornstarch
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tablespoon freshly grated ginger
• Kosher salt and freshly ground black pepper, to taste
• 2 cups shredded kale
• 1 1/2 cups shredded purple cabbage
• 1 cup bean sprouts
• 2 carrots, peeled and grated
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts

For the spicy peanut sauce

• 3 tablespoons creamy peanut butter
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon reduced sodium soy sauce
• 2 teaspoons dark brown sugar
• 2 teaspoons sambal oelek (ground fresh chile paste)

Directions:

1. To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek and 2-3 tablespoons water in a small bowl; set aside.
2. Cook farro according to package instructions; set aside.
3. In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.
4. In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.
5. 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.
6. Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.
7. Serve with spicy peanut sauce.

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