Bright, bold, and incredibly satisfying, the Chicken Buddha Bowl with Spicy Mango Sauce is that magical weeknight meal you’ll actually look forward to. Colorful layers of juicy chicken, crisp veggies, and creamy avocado sit atop a base of brown rice or quinoa, while a tropical, fiery mango sauce ties everything together in a way that’s both nourishing and downright irresistible. Every bite hits you with crunch, zing, and just the right kick of heat, making this bowl a wholesome feast that never sacrifices flavor.

Chicken Buddha Bowl with Spicy Mango Sauce Recipe - Recipe Image

Ingredients You’ll Need

Making the Chicken Buddha Bowl with Spicy Mango Sauce is all about choosing fresh, vibrant ingredients—each one brings a pop of flavor, color, or texture that truly elevates the whole bowl. The simple list keeps things breezy, but don’t underestimate the way these elements combine to create magic. Here’s everything you’ll need, plus some insider tips:

Brown rice or quinoa (2 cups cooked): Your sturdy, wholesome base—choose whichever grain fits your mood or pantry.
Cooked chicken breasts (2, grilled or shredded): Juicy protein that soaks up the mango sauce and keeps you full.
Shredded red cabbage (1 cup): Adds crunch and an eye-catching burst of color.
Shredded carrots (1 cup): Sweet, crisp, and loaded with nutrients.
Avocado (1, sliced): Creamy richness that balances the zesty, spicy flavors.
Cucumber (1 cup, sliced): Refreshing and hydrating for those vibrant, cool bites.
Fresh cilantro (1/4 cup, chopped): A citrusy, herbal finish—top generously if you love bold flavors.
Sesame seeds (1 tablespoon, optional): Toasted, if you like, for a nutty crunch on top.
Lime (juice of 1): A bright squeeze wakes everything up!
Salt and pepper (to taste): Just a pinch makes every ingredient pop.
For the Spicy Mango Sauce:
Mango (1 ripe, peeled and diced): Sweet, tropical, and the superstar of the sauce.
Lime juice (2 tablespoons): For sharp, balancing acidity that keeps the sauce refreshing.
Honey (1 tablespoon): Just a touch to round out the spice and up the mango’s natural sweetness.
Sriracha or chili garlic sauce (1 tablespoon): Brings the heat—adjust to your preferred spice level!
Rice vinegar (1 tablespoon): For tang and depth that makes the sauce sing.
Fresh ginger (1 teaspoon, grated): Lively warmth that elevates every bite.
Salt (1/4 teaspoon): To bring out the mango’s flavors.
Water (2 tablespoons, as needed): For perfect drizzling consistency.

How to Make Chicken Buddha Bowl with Spicy Mango Sauce

Step 1: Whip Up the Spicy Mango Sauce

First, let’s bring some sunshine to your kitchen! Combine the diced mango, lime juice, honey, sriracha, rice vinegar, fresh ginger, salt, and a splash of water in your blender or food processor. Blend until it’s completely smooth and creamy, adding extra water if you want a thinner drizzle. Taste—then balance the sweetness and spiciness to match your ideal flavor profile. This sauce is the soul of your Chicken Buddha Bowl with Spicy Mango Sauce, so don’t be afraid to tweak it!

Step 2: Prepare the Base and Chicken

If you haven’t already, cook your brown rice or quinoa according to package instructions—both work beautifully and give a hearty, nutritious backdrop. Grill or shred the chicken breasts (rotisserie chicken works like a charm for busy nights), seasoning with salt and pepper. Slice everything into bite-sized pieces so you get a bit of everything with each forkful.

Step 3: Chop, Slice & Shred the Veggies

Now for the fun: prep your veggies! Shred up your red cabbage and carrots using a box grater or food processor. Slice the avocado and cucumber thinly for that picture-perfect presentation. Keeping the pieces uniform not only looks gorgeous but ensures every spoonful of your Chicken Buddha Bowl with Spicy Mango Sauce is balanced.

Step 4: Assemble Your Zen-Worthy Bowls

Divide the warm rice or quinoa between two generous bowls. Artfully arrange the cooked chicken, shredded cabbage, carrots, avocado, and cucumber over the top, gilding each section with a pop of color and texture. Remember, half the joy here is in the beautiful presentation—have fun with it!

Step 5: Drizzle, Garnish, and Savor

Drizzle your homemade spicy mango sauce lavishly over the bowl. Scatter the chopped cilantro, sesame seeds, and a hearty squeeze of fresh lime juice to finish. Season everything with a whisper of salt and pepper. Then, dive in and enjoy right away while everything’s fresh, vibrant, and bursting with flavor.

How to Serve Chicken Buddha Bowl with Spicy Mango Sauce

Garnishes

When it comes to garnishes, don’t hold back—the small finishing touches make this Chicken Buddha Bowl with Spicy Mango Sauce feel like something special. Extra fresh cilantro, a sprinkle of toasted sesame seeds, slices of red chili, or even a handful of crushed peanuts can add exciting layers of flavor, crunch, and color. For maximum zing, offer lime wedges on the side.

Side Dishes

While this bowl is a meal in itself, if you’re serving a hungry crew, a few simple side dishes pair beautifully. A chilled glass of coconut water, a quick Asian-style slaw, or a side of crispy wonton chips can turn your Chicken Buddha Bowl with Spicy Mango Sauce into a feast. Don’t forget some fresh fruit or a tangy cucumber salad to keep things refreshingly light.

Creative Ways to Present

If you want to impress, serve your buddha bowls in wide, shallow bowls or on a platter for family-style sharing. Layer each ingredient in colorful stripes, or arrange everything in little clusters to make that “rainbow” effect pop. Small glass jars are perfect for sauce on the side. For picnic lunches, pack in mason jars—just layer rice on the bottom and end with veggies and chicken on top.

Make Ahead and Storage

Storing Leftovers

Leftovers are a breeze—just tuck any extra Chicken Buddha Bowl with Spicy Mango Sauce components into separate airtight containers in the fridge. The veggies and grains will stay crisp and fresh for up to two days. Always keep the sauce separate until you’re ready to eat, so nothing gets soggy!

Freezing

While the fresh veggies and avocado are best enjoyed right away, you can freeze cooked chicken and grains for future bowls. Store in freezer-safe containers for up to three months. The spicy mango sauce itself also freezes well—pour it into an ice cube tray and thaw as needed for a flavor boost anytime.

Reheating

To reheat, simply warm your rice or quinoa and chicken gently in the microwave or on the stovetop until hot. Refresh the veggies by keeping them cold or at room temperature. Drizzle with fresh sauce only after everything else is assembled—this keeps the Chicken Buddha Bowl with Spicy Mango Sauce just as lively as when first made.

FAQs

Can I make this bowl vegetarian?

Absolutely! Swap the chicken for crispy tofu, chickpeas, or even tempeh. The spicy mango sauce works beautifully with any plant-based protein, making this bowl a meatless favorite.

How spicy is the spicy mango sauce?

The heat level is totally up to you. Use less sriracha or chili garlic sauce for a milder kick, or add extra if you really love spice. Always taste as you blend and adjust to your liking.

Can I use a store-bought mango sauce?

Store-bought can work in a pinch, but making the sauce yourself means bolder, fresher flavors and the ability to customize sweetness and heat. Once you try this homemade version, you’ll never look back!

What other veggies can I use?

Feel free to get creative—snap peas, edamame, bell peppers, radishes, or even roasted sweet potatoes all make tasty additions to your Chicken Buddha Bowl with Spicy Mango Sauce. Mix and match based on what’s in season or what’s lingering in your fridge!

Is this recipe good for meal prep?

Definitely! Prep all the components ahead and store them separately. Then, just assemble and drizzle with sauce right before eating for a fast, healthy, ultra-satisfying lunch or dinner all week long.

Final Thoughts

There’s nothing quite as rewarding as enjoying a meal that’s as nourishing as it is mouthwatering. The Chicken Buddha Bowl with Spicy Mango Sauce brings a parade of colors, textures, and bright flavors to your table, all in under thirty minutes! If you’re craving something exciting yet wholesome, this bowl is calling your name—give it a try, and watch it earn a spot in your regular rotation.

Chicken Buddha Bowl with Spicy Mango Sauce Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the flavors of this vibrant Chicken Buddha Bowl with Spicy Mango Sauce. Packed with nutritious ingredients and a burst of tropical taste, this dish is a delightful balance of textures and flavors.

Ingredients

Scale

Main Ingredients:

2 cups cooked brown rice or quinoa
2 cooked chicken breasts (grilled or shredded)
1 cup shredded red cabbage
1 cup shredded carrots
1 avocado (sliced)
1 cup cucumber (sliced)
1/4 cup chopped fresh cilantro
1 tablespoon sesame seeds (optional)
juice of 1 lime
salt and pepper to taste

For the Spicy Mango Sauce:

1 ripe mango (peeled and diced)
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon sriracha or chili garlic sauce
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1/4 teaspoon salt
2 tablespoons water (to thin, as needed)

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Instructions

Make the Spicy Mango Sauce: Combine mango, lime juice, honey, sriracha, rice vinegar, ginger, salt, and water in a blender. Blend until smooth, adjusting water for desired consistency. Taste and adjust seasoning.
Assemble the Bowls: Divide rice or quinoa between two bowls. Top with chicken, cabbage, carrots, avocado, and cucumber. Drizzle with mango sauce. Garnish with cilantro, sesame seeds, and lime juice. Season with salt and pepper. Serve.