As a food blogger, I reimagined Thai peanut flavors into a Buddha Bowls Recipe that pairs a silky peanut dressing with crisp roasted vegetables and bright herbs to pique curiosity.
I keep coming back to this Thai Peanut Chicken Buddha Bowls Recipe #healthyrecipe because it hits that weird spot between familiar and new. I throw jasmine rice under everything and let creamy peanut butter do the heavy lifting so each bite feels rich but not heavy.
Honestly I mess it up sometimes, sauce too salty, or texture off, but then I fix it and it turns out even better than I planned. It’s loud in flavors, a little messy, and makes weekday dinners feel less boring.
Try it and see which part you want to perfect first.
Ingredients
- Chicken: Lean protein, fills you up, builds muscle, can be juicy or dry if overcooked.
- Sweet potatoes: Sweet, earthy carbs, high in fiber and vitamin A, add cozy, natural sweetness.
- Jasmine rice: Fragrant carbs, quick energy, pairs well with spicy peanut sauce, lighter when rinsed.
- Peanut butter: Creamy fat and protein, gives rich nutty flavor, makes the sauce sweet, savory.
- Broccoli: Crunchy, low calorie, high in fiber and vitamin C, adds green freshness and bite.
- Edamame: Young soybeans, great plant protein and fiber, mild, slightly sweet, colorful bowl boost.
- Lime juice: Zippy acid, brightens flavors, balances richness, adds tangy sour note, use sparingly.
- Cilantro and peanuts: Cilantro adds herb freshness, peanuts give crunch, saltiness and nutty contrast.
Ingredient Quantities
- 1 1/2 lb boneless skinless chicken breasts or thighs, thinly sliced
- 1 cup uncooked jasmine rice (about 3 cups cooked) or quinoa
- 2 medium sweet potatoes, peeled and cubed (about 1 lb)
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 2 medium carrots, julienned or shredded
- 1 cup shelled edamame, thawed if frozen
- 1 cup shredded red or green cabbage
- 1 cucumber, thinly sliced
- 2 scallions, thinly sliced
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup roasted peanuts, chopped
- 1 tbsp sesame seeds (optional)
- 2 tbsp olive oil or neutral oil for roasting
- 1/3 cup low sodium soy sauce or tamari, divided
- 3 tbsp lime juice, divided (about 2 limes)
- 2 tbsp rice vinegar
- 1/2 cup creamy peanut butter (natural style)
- 2 tbsp honey or maple syrup
- 1-2 tbsp sriracha or Thai chili paste, adjust to taste
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1/3 cup warm water or light coconut milk to thin peanut sauce
- Salt and black pepper to taste
- Lime wedges for serving
How to Make this
1. Preheat oven to 425 F and line a sheet pan with foil or parchment. Toss the cubed sweet potatoes and broccoli florets with 2 tbsp olive oil, salt and black pepper, spread in a single layer. Roast sweet potatoes for about 20 to 25 minutes, add broccoli after the first 10 minutes so both are tender and slightly charred, flip once for even browning.
2. While the veg roast, cook 1 cup jasmine rice or quinoa according to package directions (jasmine: about 1 3/4 to 2 cups water, simmer 15 minutes) so you have about 3 cups cooked rice. Fluff and keep warm.
3. Make the peanut sauce: in a bowl whisk 1/2 cup creamy peanut butter, the remainder of the 1/3 cup low sodium soy sauce after you set some aside for the chicken, 2 tbsp lime juice, 2 tbsp rice vinegar, 2 tbsp honey or maple syrup, 1 to 2 tbsp sriracha to taste, 1 clove minced garlic, 1/2 tbsp grated ginger, 1 tbsp sesame oil and about 1/3 cup warm water or light coconut milk to loosen. Taste and adjust salt, pepper, more lime or sriracha if you like it tangy or spicy.
4. Reserve about 2 tbsp of the soy sauce and 1 tbsp of the lime juice for the chicken. Toss the thinly sliced 1 1/2 lb chicken with those reserved liquids, 1 clove minced garlic, 1/2 tbsp grated ginger, a pinch of salt and pepper and let it sit 10 to 15 minutes while other stuff cooks. You can marinate longer in the fridge if you have time.
5. Heat a large skillet over medium high heat with a little oil and cook the marinated chicken in a single layer until browned and cooked through, about 4 to 6 minutes total for thin slices. Transfer to a plate and let rest a minute or two, then slice into bite sized pieces if needed.
6. Prep the fresh bowl ingredients: thinly slice the red bell pepper, julienne or shred the 2 carrots, thaw 1 cup shelled edamame, shred 1 cup cabbage, thinly slice 1 cucumber, thinly slice 2 scallions, roughly chop 1/4 cup cilantro and chop 1/4 cup roasted peanuts. If you like, toss the roasted broccoli with a splash of sesame oil and a little soy to amp flavor.
7. Assemble the bowls: start with a scoop of rice or quinoa, add roasted sweet potatoes and broccoli, arrange chicken, bell pepper, carrots, edamame, cabbage and cucumber around the bowl so it looks colorful.
8. Drizzle generous amounts of the peanut sauce over each bowl, or serve the sauce on the side for people to add. Sprinkle chopped peanuts, 1 tbsp sesame seeds if using, sliced scallions and cilantro on top, and add lime wedges for squeezing.
9. Eat right away or store components separately in the fridge up to 3 days. Reheat rice, chicken and roasted veg together in a hot pan or oven so you don’t sog the fresh veg, then add raw pieces, herbs and peanuts at the end. If sauce thickens in the fridge just whisk in a little warm water or coconut milk to loosen.
Equipment Needed
1. Sheet pan plus foil or parchment, for roasting the sweet potatoes and broccoli
2. Large mixing bowl, for the peanut sauce and tossing veggies
3. Medium saucepan with lid, for cooking jasmine rice or quinoa
4. Large skillet or sauté pan, for searing the marinated chicken
5. Chef’s knife and cutting board, for slicing chicken and prep work
6. Measuring cups and spoons, for all the soy, lime, peanut butter, etc
7. Whisk and rubber spatula, to mix the sauce and scrape bowls clean
8. Tongs or a turner, to flip chicken and roasted veg easily
9. Small bowls or ramekins, for marinating and serving extra sauce or lime wedges
FAQ
Thai Peanut Chicken Buddha Bowls Recipe Substitutions and Variations
- Chicken: use extra-firm tofu (press, cube and marinate), tempeh, shrimp, or even canned chickpeas if you want a quick pantry swap — works for vegan or pescatarian diets.
- Jasmine rice: swap for quinoa, brown rice, or cauliflower rice (lower carb) or toss in cooked soba noodles for a different texture.
- Peanut butter: almond or cashew butter, sunflower seed butter (nut-free), or tahini all work — you may need a touch more sweetener if they’re less salty.
- Soy sauce/tamari: use coconut aminos for gluten-free/low-sodium, liquid aminos, or a mild miso paste thinned with water for a richer flavor.
Pro Tips
– Get the peanut sauce exactly how you like it by warming it and thinning with small amounts of warm water or coconut milk, then taste and tweak. If it firms up in the fridge just whisk while warm, add more lime or soy a little at a time, you can always add more but you cant take it away.
– For crispy sweet potatoes without burning them, cut them into even cubes and give them a quick 3 to 5 minute microwave steam or a short simmer first so the centers are tender when the outside browns. Toss them again halfway through roasting so they caramelize evenly, don’t crowd the pan or they steam.
– Dry the chicken really well before you cook it, get your skillet smoking hot and cook in a single layer so each piece browns instead of stewing. Let it rest a minute after cooking so juices redistribute, and if you marinate longer, reduce added salt so it doesnt get too salty.
– Keep components separate if you want leftovers that still taste great. Store sauce and raw crunchy veg apart from warm rice and roasted veg, reheat rice and chicken quickly in a hot pan so they dont make the fresh stuff soggy, then add herbs and peanuts last for texture.
Thai Peanut Chicken Buddha Bowls Recipe
As a food blogger, I reimagined Thai peanut flavors into a Buddha Bowls Recipe that pairs a silky peanut dressing with crisp roasted vegetables and bright herbs to pique curiosity.
4
servings
1036
kcal
Equipment: 1. Sheet pan plus foil or parchment, for roasting the sweet potatoes and broccoli
2. Large mixing bowl, for the peanut sauce and tossing veggies
3. Medium saucepan with lid, for cooking jasmine rice or quinoa
4. Large skillet or sauté pan, for searing the marinated chicken
5. Chef’s knife and cutting board, for slicing chicken and prep work
6. Measuring cups and spoons, for all the soy, lime, peanut butter, etc
7. Whisk and rubber spatula, to mix the sauce and scrape bowls clean
8. Tongs or a turner, to flip chicken and roasted veg easily
9. Small bowls or ramekins, for marinating and serving extra sauce or lime wedges
Ingredients
-
1 1/2 lb boneless skinless chicken breasts or thighs, thinly sliced
-
1 cup uncooked jasmine rice (about 3 cups cooked) or quinoa
-
2 medium sweet potatoes, peeled and cubed (about 1 lb)
-
2 cups broccoli florets
-
1 red bell pepper, thinly sliced
-
2 medium carrots, julienned or shredded
-
1 cup shelled edamame, thawed if frozen
-
1 cup shredded red or green cabbage
-
1 cucumber, thinly sliced
-
2 scallions, thinly sliced
-
1/4 cup fresh cilantro leaves, roughly chopped
-
1/4 cup roasted peanuts, chopped
-
1 tbsp sesame seeds (optional)
-
2 tbsp olive oil or neutral oil for roasting
-
1/3 cup low sodium soy sauce or tamari, divided
-
3 tbsp lime juice, divided (about 2 limes)
-
2 tbsp rice vinegar
-
1/2 cup creamy peanut butter (natural style)
-
2 tbsp honey or maple syrup
-
1-2 tbsp sriracha or Thai chili paste, adjust to taste
-
2 cloves garlic, minced
-
1 tbsp fresh ginger, grated
-
1 tbsp sesame oil
-
1/3 cup warm water or light coconut milk to thin peanut sauce
-
Salt and black pepper to taste
-
Lime wedges for serving
Directions
- Preheat oven to 425 F and line a sheet pan with foil or parchment. Toss the cubed sweet potatoes and broccoli florets with 2 tbsp olive oil, salt and black pepper, spread in a single layer. Roast sweet potatoes for about 20 to 25 minutes, add broccoli after the first 10 minutes so both are tender and slightly charred, flip once for even browning.
- While the veg roast, cook 1 cup jasmine rice or quinoa according to package directions (jasmine: about 1 3/4 to 2 cups water, simmer 15 minutes) so you have about 3 cups cooked rice. Fluff and keep warm.
- Make the peanut sauce: in a bowl whisk 1/2 cup creamy peanut butter, the remainder of the 1/3 cup low sodium soy sauce after you set some aside for the chicken, 2 tbsp lime juice, 2 tbsp rice vinegar, 2 tbsp honey or maple syrup, 1 to 2 tbsp sriracha to taste, 1 clove minced garlic, 1/2 tbsp grated ginger, 1 tbsp sesame oil and about 1/3 cup warm water or light coconut milk to loosen. Taste and adjust salt, pepper, more lime or sriracha if you like it tangy or spicy.
- Reserve about 2 tbsp of the soy sauce and 1 tbsp of the lime juice for the chicken. Toss the thinly sliced 1 1/2 lb chicken with those reserved liquids, 1 clove minced garlic, 1/2 tbsp grated ginger, a pinch of salt and pepper and let it sit 10 to 15 minutes while other stuff cooks. You can marinate longer in the fridge if you have time.
- Heat a large skillet over medium high heat with a little oil and cook the marinated chicken in a single layer until browned and cooked through, about 4 to 6 minutes total for thin slices. Transfer to a plate and let rest a minute or two, then slice into bite sized pieces if needed.
- Prep the fresh bowl ingredients: thinly slice the red bell pepper, julienne or shred the 2 carrots, thaw 1 cup shelled edamame, shred 1 cup cabbage, thinly slice 1 cucumber, thinly slice 2 scallions, roughly chop 1/4 cup cilantro and chop 1/4 cup roasted peanuts. If you like, toss the roasted broccoli with a splash of sesame oil and a little soy to amp flavor.
- Assemble the bowls: start with a scoop of rice or quinoa, add roasted sweet potatoes and broccoli, arrange chicken, bell pepper, carrots, edamame, cabbage and cucumber around the bowl so it looks colorful.
- Drizzle generous amounts of the peanut sauce over each bowl, or serve the sauce on the side for people to add. Sprinkle chopped peanuts, 1 tbsp sesame seeds if using, sliced scallions and cilantro on top, and add lime wedges for squeezing.
- Eat right away or store components separately in the fridge up to 3 days. Reheat rice, chicken and roasted veg together in a hot pan or oven so you don’t sog the fresh veg, then add raw pieces, herbs and peanuts at the end. If sauce thickens in the fridge just whisk in a little warm water or coconut milk to loosen.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 744g
- Total number of serves: 4
- Calories: 1036kcal
- Fat: 40.1g
- Saturated Fat: 6.7g
- Trans Fat: 0.12g
- Polyunsaturated: 7.5g
- Monounsaturated: 20g
- Cholesterol: 145mg
- Sodium: 700mg
- Potassium: 750mg
- Carbohydrates: 92g
- Fiber: 12.5g
- Sugar: 16g
- Protein: 71g
- Vitamin A: 19804IU
- Vitamin C: 98mg
- Calcium: 150mg
- Iron: 4.7mg