Try this healthy bowl recipe for dinner tonight
The world seems to be obsessed with food in a bowl. You might also know this trend as a Buddha Bowl. But since the name has absolutely nothing to do with Buddha, I prefer just sticking to the simpler name of “bowl,” or in this case, chicken bowl. More on this later…
I was a late adopter to the bowl trend but I’m starting to get the appeal. Food in a bowl is food for people who don’t have time. It’s a smart idea for packing in a lunch, eating on the road. Everything is bite-sized, no cutting necessary, so you can eat it wherever and whenever. Although I don’t like being the kind of person who needs that convenience, I am. That’s why I invented a bowl of my own that’s high in both nutrition and flavor, my chicken bowl with peanut sauce.
The truth about the name Buddha Bowl
As I mentioned, there’s a name that’s caught fire for these bowls, Buddha Bowls. I didn’t really understand the name when I first read it, did the concept originate with Buddhist monks? Before I started working on my chicken bowl recipe, I did a little research. According to the Bon Appetit magazine website, it is simply a misappropriation of a spiritual term and has no historical or cultural meaning. So in essence, my bowl, like all other bowl recipes out there, does not belong to Buddha but to harried professionals looking to pack in some nutrition in a manner that strikes a balance between flavor and convenience.
Homemade convenience food
Since my Shredded Veggie Chicken Bowl with Peanut Sauce is a meal of convenience, I thought the recipe should represent a similar level of convenience. Although I highly recommend making each component from scratch, you can easily assemble the bowl using store-bought rotisserie chicken and a prepackaged coleslaw mix. The flavor may not have the same impact as homemade but it beats most foods you can pick up on the run and it more than cuts your prep time in half.
Looking for more good chicken recipes? Check out my favorite chicken salad.
- 1/4 cup salted all-natural peanut butter
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 tsp sweet chili sauce
- 1 tsp grated ginger
- 2-4 Tbsp water
- 1 cup Jasmine Rice
- 6 cup shredded vegetables including carrots, Napa cabbage or a mix of Green, Savoy and/or Red cabbage
- 2 cup shredded roast chicken
- 2 Persian cucumbers
- 3 scallions
- In a small mixing bowl, whisk together the peanut butter, soy sauce, fish sauce, sweet chili sauce and grater ginger.
- Add two tablespoons of water and whisk to make a creamy sauce consistency.
- If the mixture is too thick, add up to two additional tablespoons of water, one tablespoon at a time, until the sauce is your desired thickness.
- Let the sauce rest for at least 30 minutes before serving. (Can be made a day in advance.)
- Whisk the sauce just before adding it to the bowl.
- Cook the rice according to package instructions.
- While the rice is cooking, halve the cucumbers lengthwise and slice into thin half moons.
- Slice the scallions into thin rounds.
- When the rice is cooked, divide between six large serving bowls.
- Top the rice with the cabbage.
- Sprinkle with the cucumber slices and scallions and top with the shredded chicken.
- Drizzle each bowl with a generous serving of the Peanut Sauce and serve.
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