Chicken Satay Buddha Bowl
Serves: 2
Time: 30 mins
A buddha bowl to me is a bit like a deconstructed version of a really heavily loaded salad because it starts off looking all pretty with the items separated but the first thing I do when I sit down to eat one is take my fork and mix the whole lot up. So that said if you are short on time and not fussed about making it pretty then you could very easily put everything into a large mixing bowl and still have an amazingly delicious meal.
Leftovers
Perfect as a leftover just build for tommorow’s lunch at the same time as you build for dinner.
What you'll need
1 cup of quinoa
2 chicken breasts
1/8 of your red cabbage
1/2 packet of alfalafa sprouts
1/2 packet snow pea shoots
1 small bag of mung beans
1 cucumber
2 carrots
1/4 bunch of coriander
2 limes
1/2 cup roasted peanuts
3 tablespoons natural peanut butter
From the pantry
black sesame seeds
coconut oil
crispy fried shallots
2 tablespoons of fish sauce
Optional for Veggo’s
1 block firm tofu
Prep and Cook
Preheat oven to 1eighty
Cook Quinoa
Rinse quinoa in a sieve under cold running water.
Place in a medium sized pot with two cups of water a pinch of salt and bring up to the boil.
Turn down to a gentle boil and continue to cook until the water has almost completely gone and the quinoa looks a bit like a bubbly crater.
Remove from heat and cover with a tight fitting lid and leave to steam.
Prep Salad Ingredients
Shred cabbage and wash under cold water to remove excess colour.
Peel and grate carrots.
Wash mung beans in cold water.
Wash and roughly chop the coriander.
Cut snow pea shoots in half.
Cook Chicken
Season both sides of your chicken with salt and pepper.
Heat a large oven safe fry pan on high with 1 tablespoon of olive oil.
Gently lay chicken into the pan away from you and cook each side for 1 minute.
Transfer to the oven and cook for 15 minutes.
Remove from oven and allow to cool.
Make Sauce
Mix the peanut butter, fish sauce and juice of 1 lime with 4 tablespoons of boiling water add the roots of the coriander.
Plate it Pretty
Once the quinoa is cooked remove the lid and fluff up with a fork.
Slice the chicken.
Then build your bowl first with quinoa on the base. then arrange all your components in groups I started with the red cabbage first because it tends to take up alot of room and you can build over the top.
Finish with the sliced chicken in the centre and spoon the peanut sauce over top.
Serve with roasted peanuts and crispy golden shallots.
Lunch tomorrow
I could literally eat this every week its so fresh and tasty, take some fresh lemon to squeeze over the top and any leftover sauce that you have.