Thai Peanut Sweet Potato & Chicken Buddha Bowl

A super delicious, super healthy and super easy Thai Peanut Sweet Potato & Chicken Buddha Bowl with roasted broccoli on a bed of wild rice. Topped with a killer peanut sauce this bowl be your new meal prep go-to!

Yo girl’s really been into the whole buddha bowl thing and peanut sauce thing and just large amounts of food thing in general.

So this recipe was just meant for me!

And when you’re done seeing what its got, it’ll be meant for you too!

What’s a buddha bowl?

A ginormous meal in one bowl made with a grain – usually brown rice or quinoa – a mix of vegetables, and plant based protein like tofu of chickpeas.

And of course to steal the show there’s a sauce or dressing that goes on top.

The reason it’s called a buddha bowl though is because the “bowl” resembles the “round” “belly” shape of Buddha. Don’t ask.

My healthy buddha bowl with chicken:

While buddha bowls are meant to be vegetarian or even vegan meal options, they’re quite the customizable kinds of foods, so why not right?

So for my version, I made this bowl with wild rice, roasted chicken, broccoli and sweet potato, and topped it with a thai peanut sauce!

Kind of like a thai peanut chicken bowl or a chicken satay buddha bowl?

The bowl ingredients:

• Wild rice for the grain
• Broccoli, Sweet Potatoes and Onions for the veggies
• A chicken breast for some lean protein
• (All) the simple spices: Cumin, Garlic Powder, Chili Powder

The delicious Thai peanut sauce:

• Creamy Peanut Butter – No peanut sauce is possible without this!
• Almond Milk and Water to thin it out
• Soy Sauce (low sodium) coz its a Thai sauce in the end
• Maple Syrup for some sweetness; Stevia sweetened though to cut out the sugars
• Ginger-garlic paste and Crushed Red Chili Pepper Flakes to add some flavor and heat
  You can use ginger paste and garlic paste too instead 🙂

All you need to do for this buddha bowl is:

• Toss the onions, sweet potatoes and broccoli with the spices and roast them.
• Season the chicken with spices and some salt and roast that too
• Stir together the sauce
• Throw together the wild rice, veggies and chicken and drizzle on the peanut butter dressing sauce!

A light and easy (lite n easy?) chicken buddha bowl with roasted sweet potato and broccoli, and of course the Thai peanut sauce.

Tell me you’re convinced!

Try this buddha bowl for your next meal prep lunch and you’re going to be happy you prepped it for the entire week! A delicious meal indeed!

More lunch bowls:

• Roasted Sweet Potato & Broccoli Buddha Bowl with Maple Tahini Dressing
• Pork Fajita Quinoa Burrito Bowl
• Sweet Potato Quinoa Salad Bowl with Mushrooms

Thai Peanut Sweet Potato & Chicken Buddha Bowl

5 from 1 vote

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Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Servings: 4 cups

Calories: 323kcal

Course: Main Course

Cuisine: American, Asian

A super delicious, super healthy and super easy Thai Peanut Sweet Potato & Chicken Buddha Bowl with roasted broccoli on a bed of wild rice. Topped with a killer peanut sauce this bowl be your new meal prep go-to!

Ingredients

• 1 cup Wild Rice or Long Grain Rice, Cooked , 164g, or ⅓ cup uncooked

Sweet Potato & Broccoli:

• 2 cups Broccoli, Chopped, 180g
• 1 cup Sweet Potato, Chopped, 122g, ½ large
• ⅓ medium Onion, 35g
• ½ tsp Olive Oil
• ¼ tsp Cumin
• ¼ tsp Chili Powder
• ¼ tsp Garlic Powder

Chicken:

• 3 oz Chicken Breast, Boneless Skinless, 85g
• ¼ tsp Olive Oil
• ⅛ tsp Cumin
• ⅛ tsp Chili Powder
• ⅛ tsp Garlic Powder
• ⅛ tsp Salt

Peanut Sauce:

• 1½ Tbsp Creamy Peanut Butter, 24g
• 2 tsp Water
• 2 tsp Almond Milk
• ¾ tsp Low Sodium Soy Sauce
• ⅓ tsp Maple Syrup, Stevia Sweetened
• ⅓ tsp Ginger-Garlic Paste
• ⅛ tsp Crushed Red Chili Pepper Flakes

Instructions

• If using uncooked rice, cook according to instructions in notes.
• Preheat oven to 400°F.
• Chop broccoli into small florets; Peel sweet potato and chop into ½” cubes; Thinly slice onion.
• Transfer vegetables to a large baking sheet and spread into a single layer. Drizzle on oil, sprinkle with seasonings and stir to coat.
• Smear chicken breast with olive oil on both sides and sprinkle on seasonings and salt.
• Create a foil tray, place chicken in chicken and then place on baking sheet, or use a separate sheet.
• Bake for 12 minutes and remove vegetables.
• Bake chicken for another 4-5 minutes until no longer pink inside (17-18 minutes total). Cut into thin slices or cubes.
• In a small bowl, stir together ingredients for sauce.
• Transfer cooked rice to a bowl, add roasted veggies and chicken, drizzle on peanut sauce and toss.

Notes

• I used Wild Rice, but any long grain rice would work well.
• To cook rice, bring 1 cup water to boil in a pot, add rice cover, and reduce heat to low. Simmer for about 45 minutes until rice is tender and some grains have burst open. Most of the liquid should be absorbed. Drain rice in mesh strainer to remove excess liquid.
• Nutritional value is calculated using products recommended below.

Product Recommendation:

• SweetLeaf Stevia Sugar-Free Syrup in Maple

Nutrition:

• Servings: 4 cups | Serving size: 2 cups
• Calories: 323kcal
• Fat: 10g | Saturated fat: 1.7g
• Carbohydrates: 41.6g | Fiber: 7.4g | Sugar: 6g
• Protein: 19.7g