Are you looking for a fresh start this week? Sometimes your body just craves a vibrant, crunch-filled meal that feels good. This Peanut Chicken Buddha Bowl is exactly what you need to feel energized.
It is the perfect choice for a healthy reset after a busy weekend. You get lean protein, hearty grains, and a rainbow of fresh vegetables. Best of all, it tastes like a treat thanks to the creamy sauce.
Why This Recipe Is a Winner
This recipe is a total game-changer for your weekly meal prep routine. It stays fresh in the fridge for days without losing its satisfying crunch. You will love having a nutritious lunch ready to grab and go.
The balance of flavors makes this a family favorite. The savory-sweet peanut sauce is so good that even picky eaters usually dive right in. It is a budget-friendly way to enjoy restaurant-style flavors at home.
Simple Method
Building these bowls is much easier than it looks. You simply cook your quinoa and sear the chicken until it is golden. The homemade peanut dressing comes together with a quick whisk in one bowl.
Shortcuts make this even faster for busy nights. You can use pre-shredded carrots or store-bought rotisserie chicken to save time. Even a beginner cook can master this impressive meal in under 40 minutes.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Fresh produce makes this Peanut Chicken Buddha Bowl truly shine.
- 1 lb boneless skinless chicken breasts, sliced
- 1 cup dry quinoa
- 2 cups water
- 1 cup shredded carrots
- 1 cup shelled edamame, cooked
- 1 red bell pepper, thinly sliced
- 1 cucumber, diced
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 2 tablespoons warm water
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crushed peanuts
Step-by-Step Directions
- Cook quinoa in 2 cups of water according to package directions. Set it aside to cool slightly.
- Whisk peanut butter, soy sauce, lime juice, honey, ginger, garlic, and warm water. Whisk until the emulsion is smooth.
- Cook chicken slices in a skillet over medium-high heat for 6 to 8 minutes. Ensure the internal temperature reaches 165 degrees Fahrenheit.
- Divide the cooked quinoa equally among four serving bowls.
- Arrange the chicken, carrots, edamame, bell pepper, and cucumber on the quinoa.
- Drizzle the peanut dressing evenly over each bowl.
- Garnish with chopped cilantro and crushed peanuts before serving.
Best Ways to Enjoy It
Serve this bowl while the chicken is still warm for the best experience. The contrast of warm chicken and cold veggies is wonderful. It makes a beautiful presentation for a casual lunch with friends.
For a complete meal, pair this with a crisp sparkling water. You can also add a side of fresh fruit for dessert. It is a nutritionally balanced way to fuel your afternoon.
Storage & Reheating
This bowl is a meal prep superstar. Store the dressing in a separate small container to keep the veggies crisp. The assembled bowls will stay fresh for up to four days in the fridge.
If you prefer warm chicken, reheat just the meat and quinoa. A quick 45 seconds in the microwave usually does the trick. Then, add your cold veggies and dressing for a fresh-tasting lunch every time.
Recipe Tips for Best Results
- Don’t skip the fresh lime juice for that bright, zingy flavor.
- Avoid overcooking the chicken so it stays tender and juicy.
- Use natural peanut butter for a thinner, easier-to-pour dressing.
- Prep all your vegetables while the quinoa is simmering to save time.
- For a spring twist, add some fresh sugar snap peas.
- Double the sauce recipe because you will want it on everything.
- Toast the quinoa in the dry pot for two minutes before adding water.
Ways to Switch It Up
- Swap the quinoa for brown rice or cauliflower rice for a change.
- Use tofu or chickpeas instead of chicken for a vegetarian option.
- In summer, swap bell peppers for juicy mango slices for extra sweetness.
- Use almond butter if you have a peanut allergy in the house.
Quick Answers
Can I make this Peanut Chicken Buddha Bowl ahead of time?
Yes, this recipe is designed for easy meal prep. Just keep the sauce separate until you are ready to eat. This ensures your vegetables stay crunchy and fresh.
Is the peanut sauce spicy?
This version is mild and very kid-friendly. If you like heat, add a teaspoon of sriracha. You can also add red pepper flakes to the dressing.
Can I use frozen edamame?
Absolutely, just make sure to thaw and shell them first. They add a great boost of plant-based protein. Most grocery stores carry them in the freezer section.
I hope this fresh and colorful bowl brings some joy to your kitchen. It is the perfect way to nourish yourself during a busy week. Enjoy every bite of that creamy peanut goodness!
— Lidia
Ingredients
- 1 lb boneless skinless chicken breasts, sliced
- 1 cup dry quinoa
- 2 cups wate r
- 1 cup shredded carrots
- 1 cup shelled edamame, cooked
- 1 red bell pepper, thinly sliced
- 1 cucumber , diced
- 1/2 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon hone y
- 1 teaspoon fresh ginger, minced
- 1 clove garlic , minced
- 2 tablespoons warm water
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons crushed peanuts
Instructions
- Cook quinoa in 2 cups of water according to package directions and set aside to cool slightly.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, ginger, garlic, and warm water until the emulsion is smooth.
- In a skillet over medium-high heat, cook the chicken slices for 6 to 8 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Divide the cooked quinoa equally among four serving bowls.
- Arrange the cooked chicken, shredded carrots, edamame, sliced bell pepper, and diced cucumber on top of the quinoa.
- Drizzle the peanut dressing evenly over each bowl.
- Garnish with chopped cilantro and crushed peanuts prior to serving.
