Ingredients
Grains
- 1 cup quinoa
- 1 3/4 cups water or coconut milk
Vegetables & Fruits
- 3 cups packed kale, massaged
- 2 cups bean sprouts
- 1 cup carrot, shredded
- 2 cups pineapple, sliced
- 1 cup red pepper, sliced
- 1 cup red cabbage, sliced
- 1/4 cup green onions, sliced
- 2 tablespoons cilantro, chopped
Protein
- 1 pound cooked chicken, shredded or sliced
Dressings & Toppings
- 1 cup sweet chili dressing
- 1 tablespoon sesame seeds, toasted
Instructions
- Cook the Quinoa: Bring the water (or coconut milk) and quinoa to a boil in a saucepan. Reduce the heat to low, cover, and simmer until the quinoa is tender and has absorbed all the liquid, about 15-20 minutes. Remove from heat and let it sit, covered, for 5 minutes to finish steaming. Allow the quinoa to cool before assembling the bowl.
- Prepare the Kale: Massage the kale by hand until it softens and darkens in color. Optionally, add 1 teaspoon of oil, 1 teaspoon of lemon juice, and a pinch of salt to accelerate the tenderizing process.
- Assemble the Buddha Bowls: In each serving bowl, layer the cooled quinoa, massaged kale, bean sprouts, shredded carrot, sliced pineapple, red pepper, red cabbage, and sliced or shredded cooked sweet chili chicken. Drizzle each bowl with sweet chili dressing.
- Garnish and Serve: Sprinkle toasted sesame seeds, sliced green onions, and chopped cilantro on top. Serve immediately and enjoy the fresh, vibrant flavors of the bowl.
Notes
- You can use skillet-prepared sweet chili chicken for an alternative cooking method.
- Make the quinoa a day ahead to allow it to cool and save time during assembly.
- For a creamier texture, add sliced avocado to the bowl.
- Substitute quinoa with rice, other whole grains, or noodles based on preference.
- Massaging the kale enhances its texture and flavor, making it more enjoyable in the salad.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad / Bowl
- Method: Stovetop
- Cuisine: Thai
