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)
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.
Notes
- You can substitute tofu for chicken for a vegetarian version.
- The mango sauce can be made ahead and stored in the fridge for up to 3 days.
- Use pre-cooked rotisserie chicken for faster prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook (assembly), Grilling (for chicken)
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 14g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 75mg