Vibrant Chicken Buddha Bowl with Peanut Sauce

Ingredients

• 125 g (½ cup)creamy peanut butter
• 45 ml (3 tbsp)soy sauce or tamari
• 30 ml (2 tbsp)rice vinegar
• 30 ml (2 tbsp)honey or maple syrup
• 5 ml (1 tsp)toasted sesame oil
• 15 g (1 tbsp)freshly grated ginger
• 2 clovesgarlic, minced
• 15 ml (1 tbsp)fresh lime juice
• 45–60 ml (3–4 tbsp)warm water, to thin
• 680 g (1.5 lb)boneless, skinless chicken breasts, cut into bite-sized pieces
• 30 ml (2 tbsp)soy sauce
• 5 ml (1 tsp)sesame oil
• ½ tspgarlic powder
• ½ tspground ginger
• 15 ml (1 tbsp)neutral oil, for cooking
• 170 g (1 cup)uncooked quinoa, rinsed
• 480 ml (2 cups)water or broth
• 200 g (2 cups)shredded purple cabbage
• 110 g (1 cup)shredded carrots
• 155 g (1 cup)shelled edamame, cooked or thawed
• 1 largecucumber, diced
• 30 g (¼ cup)chopped peanuts
• 15 g (¼ cup)fresh cilantro, chopped
• 18 g (2 tbsp)sesame seeds
• 2green onions, thinly sliced
• To servelime wedges

Instructions

1. 1

   Cook the quinoa

   Cook the rinsed quinoa according to the packet directions. As a guide, combine 170 g quinoa with 480 ml water or broth in a saucepan, bring to the boil, then cover and simmer over reduced heat for 15–20 minutes, until the liquid has been absorbed.

2. 2

   Marinate the chicken

   While the quinoa cooks, put the chicken pieces in a medium bowl with 30 ml soy sauce, 5 ml sesame oil, the garlic powder and ground ginger. Toss to coat, then leave to marinate for at least 15–20 minutes.

3. 3

   Mix the sauce

   In a separate bowl, whisk together the peanut butter, 45 ml soy sauce or tamari, rice vinegar, honey or maple syrup, toasted sesame oil, grated ginger and minced garlic until thick. Whisk in the warm water gradually, one tablespoon at a time, until the sauce is thick but pourable. Stir in the lime juice and taste, adjusting the seasoning if needed.

4. 4

   Cook the chicken

   Heat a large frying pan or wok over medium-high heat with the neutral oil. Add the chicken in a single layer, working in batches if needed so the pan is not crowded. Cook for 3–4 minutes on each side, until golden and cooked through, then remove from the pan and set aside.

5. 5

   Build the bowls

   Divide the warm quinoa between four bowls. Arrange the cooked chicken, cabbage, carrots, edamame and diced cucumber in separate sections over the quinoa.

6. 6

   Dress and garnish

   Drizzle the peanut sauce over the bowls. Add any combination of chopped peanuts, cilantro, sesame seeds and sliced green onions, then serve straight away with lime wedges.

What is a Buddha bowl?

A Buddha bowl is a composed meal served in a bowl, usually bringing together a grain, a source of protein and a range of vegetables with a dressing. The name is used for many modern bowl-style meals rather than one fixed traditional recipe.

This version takes Asian-inspired flavours from soy, ginger, sesame and peanut sauce. Quinoa makes a hearty base, while cool, crunchy vegetables balance the warm chicken and rich dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

Quinoa, carrots and edamame contribute most of the carbohydrates, while peanut butter, cooking oil and the optional peanut topping provide much of the fat. Chicken and edamame contribute protein. For a balanced plate, keep the vegetable portions generous and serve the sauce to taste.

Why the peanut sauce works

Peanut butter gives the sauce its body, while rice vinegar and lime add acidity to cut through its richness. Ginger, garlic and sesame oil bring savoury, fragrant notes.

Warm water helps loosen the mixture without diluting its flavour too quickly. Add it gradually and stop when the sauce can be drizzled over the bowl.

Give the chicken time to marinate

Even a short rest of at least 15–20 minutes lets the soy sauce, sesame oil and spices coat the chicken evenly. Cutting the breasts into similar-sized pieces helps them cook at a similar pace.

Spread the pieces across the pan rather than piling them up. Cook in batches if necessary so they brown instead of steaming.

Cook quinoa until fluffy

Simmer the rinsed quinoa, covered, for 15–20 minutes or until the liquid has been absorbed. Keep the heat low enough for a gentle simmer.

Quinoa is ready when the grains are tender and their little tails have unfurled. If liquid remains, give it a little more time; if it is tender and dry, remove it from the heat.

Build in contrasting textures

Purple cabbage and carrots bring crispness and colour, while cucumber adds a cool, juicy bite. Shelled edamame contributes a firmer, substantial texture alongside the tender chicken.

Keeping the toppings in separate sections makes each bowl easy to arrange and lets diners mix them as they eat. Peanuts and sesame seeds add a final crunchy finish.

Serve it fresh

The bowl is at its best when the quinoa and chicken are warm and the vegetables remain crisp. Add the sauce just before serving so the fresh ingredients do not sit under it for long.

A lime wedge on the side lets everyone add a fresh squeeze to taste. The bowls can be served as they are, with no additional side required.

Recipe notes & tips

• Rinse the quinoa before cooking to wash away its natural surface coating.
• Cut the chicken into evenly sized pieces so they cook at a similar rate.
• Whisk warm water into the peanut sauce a tablespoon at a time for better control over its thickness.
• Cook the chicken in batches if the pan is crowded.
• Keep the vegetables separate until assembly to preserve their crunch.
• Set extra lime wedges and sauce on the table so each person can adjust their bowl.

Variations

• Use brown rice: Swap the quinoa for cooked brown rice as the grain base.
• Make it vegetarian: Replace the chicken with extra cooked edamame.
• Add heat: Stir chilli sauce or finely chopped chilli into the peanut dressing.
• Try different greens: Use shredded green cabbage in place of purple cabbage.
• Add fresh herbs: Use mint or extra cilantro as a finishing touch.

Common mistakes to avoid

• Crowding the pan: The chicken can steam rather than brown; cook it in batches.
• Adding all the water at once: The sauce may turn too thin; whisk it in gradually.
• Skipping the marinade rest: Give the chicken at least 15–20 minutes to take on the seasoning.
• Overcooking the quinoa: Check it after 15 minutes and stop once the liquid is absorbed and the grains are tender.
• Dressing too early: Add the sauce just before serving to keep the vegetables crisp.
• Cutting chicken unevenly: Make the pieces similar in size so they finish cooking together.

How to store

Store leftover components in separate airtight containers in the fridge for up to 3 days. Reheat the quinoa and chicken until hot, then add the cold vegetables and sauce; loosen chilled peanut sauce with a little warm water if needed.

Frequently asked questions