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A delicious plate of Thai Sweet Chili Chicken Buddha Bowls

Thai Sweet Chili Chicken Buddha Bowls

A vibrant and healthy bowl filled with quinoa, fresh vegetables, and sweet chili chicken, perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 185 g quinoa
  • 415 ml water or coconut milk
  • 90 g kale packed and massaged
  • 200 g bean sprouts
  • 120 g shredded carrots
  • 240 g pineapple sliced
  • 150 g red bell pepper sliced
  • 150 g red cabbage sliced
  • 450 g cooked chicken shredded or sliced
  • 240 ml sweet chili dressing
  • 15 g sesame seeds toasted
  • 30 g green onions sliced
  • 10 g cilantro chopped

Equipment

  • Medium saucepan

Method
 

  1. Rinse quinoa under cold water.
  2. In a medium saucepan, bring quinoa and water (or coconut milk) to a boil.
  3. Reduce heat to low, cover, and simmer for 15–20 minutes until liquid is absorbed and quinoa is tender.
  4. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and allow to cool slightly.
  5. Massage kale with clean hands for about 30–60 seconds until softened.
  6. Prepare remaining vegetables and toppings.
  7. Assemble bowls: Add quinoa to the base, then arrange kale, bean sprouts, carrots, pineapple, red pepper, and cabbage.
  8. Top with cooked chicken.
  9. Drizzle with sweet chili dressing.
  10. Garnish with sesame seeds, green onions, and cilantro. Serve immediately and enjoy.

Notes

Feel free to customize your bowl with your favorite vegetables or use tofu for a vegetarian option.