Thai Buddha Bowls Recipe (Dairy-Free Keto, Paleo & Vegan Optional)

Name: Thai Buddha Bowls Recipe (Dairy-Free Keto, Paleo & Vegan Optional)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 12 ounces boneless, skinless chicken breasts (see post above for Vegan Option); ½ cup peanut butter or almond butter (for paleo; see post above for Nut-free Option); 3 tablespoons full fat or lite canned coconut milk; 3 tablespoons hot water; 1 tablespoon fish sauce; 1 tablespoon sesame oil; 1 tablespoon minced fresh ginger; 2 teaspoons hot chili sauce; 2 garlic cloves, minced; 4 cups baby spinach; 1 ripe Hass avocado, thinly sliced; 1 medium zucchini, cut into noodle shapes; 2 carrots, cut into noodle shapes; 2 radishes, thinly sliced; 8 sprigs cilantro

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Prep Time: 20

Cook Time: 10

Total: 30

Servings: 4

Author : Atkins: Eat Right, Not Less

Thai Buddha Bowls Recipe (Dairy-Free Keto, Paleo & Vegan Optional)

Instructions

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Step 1

Preheat your oven to 400 F.

Step 2

Grease an oven-safe skillet and place it over medium-high heat. Add the chicken and cook for about 2 minutes per side, to brown the chicken. Put the skillet in the oven and bake for 6 to 8 minutes, or until the chicken is cooked through and no pink remains. Let rest 5 minutes, then slice.

Step 3

In a large bowl, whisk together the peanut butter, coconut milk, hot water, fish sauce, sesame oil, ginger, chili sauce, and garlic until relatively smooth. Whisk well until smooth. If you prefer a thinner sauce, you can whisk in more hot water.

Step 4

Divide the spinach and avocado among four bowls. Top with the chicken, zucchini, carrots, radishes, and cilantro. Drizzle with the dressing and serve immediately.

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