Thai Peanut Buddha Bowl
10.9g
Net Carbs
22.1g
Protein
30.8g
Fat
7.3g
Fiber
429
Calories
Ingredients:
- 1 each California Avocado
- 8 sprigs Cilantro
- 3 tablespoons Coconut Milk (canned, tbsp)
- 1 tablespoon Sesame Oil
- 1 medium Zucchini
- 4 cups Baby Spinach
- 12 ounces raw Chicken Breast
- 1 tablespoon Ginger
- 2 large (1" to 1-1/4" diameter) Radishes
- 2 cloves Garlic
- 2/3 tablespoon Chili Sauce
- 1/2 cup creamy peanut butter (no sugar added)
- 1 tablespoon Fish Sauce
- 2 carrot (7-1/2") Carrots
Directions:
Buddha bowls are filling, colorful meals bursting from a large bowl packed with nutritious veggies. Drizzle this bowl with a delectable peanut sauce, which adds crave-worthy flavor to otherwise plain proteins and vegetables.
- Preheat the oven to 400°F. Coat a small skillet with cooking spray. Add the chicken and cook 3 to 4 minutes, turning once or twice to brown the chicken. Slide into the oven and bake 6 to 8 minutes until the chicken is cooked through and no longer pink in the center when sliced with a knife. Set aside to rest for 5 minutes then shred.
- Place the peanut butter, coconut milk, fish sauce, hot chili sauce, garlic (pressed through a press), finely minced ginger, sesame oil and 3 tablespoons of hot water in a large bowl. Whisk well until smooth. Divide the spinach and avocado between four bowls. Top with the chicken, zucchini, carrots, radishes, and the cilantro. Drizzle with dressing and serve immediately.
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