Name: Thai Sweet Chili Chicken Buddha Bowls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 cup quinoa; 1 3/4 cups water or coconut milk; 3 cups packed kale, massaged; 2 cups bean sprouts; 1 cup shredded carrot; 2 cups sliced pineapple; 1 cup sliced red pepper; 1 cup sliced red cabbage; 1 pound cooked chicken, shredded or sliced; 1 cup sweet chili dressing; 1 tablespoon toasted sesame seeds; 1/4 cup sliced green onions; 2 tablespoons chopped cilantro

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Introduction

Thai Sweet Chili Chicken Buddha Bowls offer a vibrant combination of sweet, spicy, and tangy flavors all in one hearty bowl. This dish features a quinoa base topped with massaged kale, fresh veggies, juicy pineapple, and tender chicken glazed with sweet chili dressing. It’s a light, healthy, and satisfying meal perfect for meal prep or a quick weekday dinner.

A white bowl filled with a colorful layered salad on a white marbled surface. The bottom layer includes white bean sprouts on the left side and shredded bright orange carrots in the front center. To the right of the carrots are pieces of fresh yellow pineapple with black sesame seeds on top. Next to the pineapple are sliced red bell peppers, and behind them is shredded purple cabbage. On top of the center of the bowl sits cooked chicken pieces glazed with a shiny sauce, garnished with green chopped scallions and sesame seeds. A woman's hand is pouring a glossy, amber-colored dressing with small red chili pieces over the chicken. There is a single red chili pepper on the white marbled surface near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup quinoa
1 3/4 cups water (or coconut milk)
3 cups kale, massaged
2 cups bean sprouts
1 cup carrot, shredded
2 cups pineapple, sliced
1 cup red pepper, sliced
1 cup red cabbage, sliced
1 pound cooked chicken, shredded or sliced
1 cup sweet chili dressing
1 tablespoon sesame seeds, toasted
1/4 cup green onions, sliced
2 tablespoons cilantro, chopped

Instructions

Step 1: Bring the quinoa and water (or coconut milk) to a boil in a saucepan. Reduce the heat to low, cover, and simmer until the quinoa is tender and has absorbed the liquid, about 15-20 minutes. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and let cool.
Step 2: While the quinoa cooks, massage the kale by rubbing it gently with your fingers until it darkens and softens. Optionally, add 1 teaspoon oil, 1 teaspoon lemon juice, and a pinch of salt to help the process.
Step 3: Assemble the bowls by layering quinoa, massaged kale, bean sprouts, shredded carrot, pineapple slices, red pepper, red cabbage, and cooked chicken.
Step 4: Drizzle each bowl with sweet chili dressing and garnish with toasted sesame seeds, green onions, and chopped cilantro.
Step 5: Serve immediately or chill for later. Enjoy your vibrant, flavorful Buddha bowl!

Tips & Variations

Make the quinoa a day ahead to save time and allow it to cool before assembling.
Add sliced avocado for extra creaminess and nutrients.
Swap the quinoa base with rice, noodles, or other whole grains for variety.
Use skillet-cooked sweet chili chicken for an easy protein option.
Massage the kale thoroughly to soften its texture and improve flavor.

Storage

Store assembled bowls in airtight containers in the refrigerator for up to 3 days. Keep the sweet chili dressing separate if possible to prevent sogginess. Reheat the quinoa and chicken portions in the microwave before adding fresh veggies and dressing. Alternatively, enjoy cold as a refreshing meal.

How to Serve

A white bowl filled with a colorful poke bowl layered with several fresh ingredients: the bottom layer is shredded bright orange carrots and green kale, next to thin white bean sprouts, bright yellow pineapple chunks, finely sliced deep purple cabbage, and long strips of red bell peppers. In the center, there are glazed grilled chicken pieces covered in a shiny sauce, sprinkled with chopped green onions and sesame seeds. A lime wedge rests on the side of the bowl. The bowl is placed on a wooden table with a glass bottle of orange sauce and a bowl of chopped green onions in the background, all on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another protein instead of chicken?

Yes, you can substitute chicken with tofu, shrimp, beef, or beans depending on your preference. Just prepare them with the sweet chili dressing for consistent flavor.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you choose gluten-free sweet chili dressing. Always check labels if you have dietary restrictions.