Thai Peanut Buddha Bowls

thai-peanut-buddha-bowls-recipe
Servings:
4-6
Rating:
0
Ingredients: 

For the dressing:

  • 1/2 cup Pompeian Robust Extra Virgin Olive Oil
  • 1/2 cup all natural peanut butter
  • 1/2 cup seasoned rice wine vinegar
  • 2 tsp. fish sauce
  • 2 tbsp. Sriracha
  • 2 tbsp. honey
  • 1 tsp. garlic powder
  • 1 tsp. ground ginger
  • 1 tsp. salt

For the kebabs

  • 1/2-pound boneless skinless chicken breasts, cubed
  • 1/2 - 1 whole red bell pepper, cut into chunks
  • 1/2 - 1 whole zucchini, sliced into rounds
  • 1/4 - 1/2 whole red onions, cut into chunks

For the Buddha bowl

  • 1 cup shredded cabbage
  • 1 cup shredded red cabbage
  • 1 cup shredded romaine
  • 1 cup julienned carrots
  • 1 small handful fresh cilantro, minced
  • 1 small bunch green onion just the white/light green part, finely sliced
  • 1/2 cup lightly salted peanuts, chopped
  • 1/2 cup edamame
Preparation: 
  1. Whisk together ingredients for dressing. Reserve half for kebabs and half for the dressing. 
  2. Marinate kebab ingredients in sauce for at least an hour.
  3. Grill over medium high heat for 4-6 minutes, flip and repeat, or until chicken is cooked.
  4. Assemble Buddha bowls and top with kebabs and reserved dressing!

Author: Show Me The Yummy

Strengthen your summer grilling game with this Thai Peanut Buddha Bowl! Veggies, chicken and a peanut sauce that'll make you lick the bowl clean.

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