Name: Thai Sweet Chili Chicken Buddha Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai-inspired
Ingredients: 1 cup quinoa; 1 3/4 cups water (or coconut milk); 3 cups kale, packed and massaged; 2 cups bean sprouts; 1 cup carrots, shredded; 2 cups pineapple, sliced; 1 cup red bell pepper, sliced; 1 cup red cabbage, sliced; 1 pound cooked chicken, shredded or sliced; 1 cup sweet chili dressing; 1 tablespoon sesame seeds, toasted; 1/4 cup green onions, sliced; 2 tablespoons fresh cilantro, chopped

Description

These Thai Sweet Chili Chicken Buddha Bowls are a vibrant, flavor-packed meal made with juicy chicken, fluffy quinoa, fresh veggies, and a bold sweet chili dressing. Perfect for busy weeknights or healthy meal prep, this colorful bowl delivers the perfect balance of sweet, savory, and fresh in every bite.

Ingredients

Scale

1 cup quinoa
1 3/4 cups water (or coconut milk)
3 cups kale, packed and massaged
2 cups bean sprouts
1 cup carrots, shredded
2 cups pineapple, sliced
1 cup red bell pepper, sliced
1 cup red cabbage, sliced
1 pound cooked chicken, shredded or sliced
1 cup sweet chili dressing
1 tablespoon sesame seeds, toasted
1/4 cup green onions, sliced
2 tablespoons fresh cilantro, chopped

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Instructions

Cook the quinoa:
In a medium saucepan, bring quinoa and water (or coconut milk) to a boil. Reduce heat, cover, and simmer for 15–20 minutes until tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff and cool slightly.
Prepare the vegetables:
Massage the kale until softened. Slice the pineapple, red pepper, and cabbage. Shred carrots if needed.
Prepare the chicken:
Use pre-cooked, shredded, or sliced chicken. Optionally toss with a little sweet chili dressing for extra flavor.
Assemble the bowls:
Divide quinoa into bowls. Arrange kale, bean sprouts, carrots, pineapple, red pepper, and cabbage around the quinoa.
Add toppings:
Top with chicken, drizzle generously with sweet chili dressing, and finish with sesame seeds, green onions, and cilantro.
Serve:
Enjoy immediately or store for meal prep.

Notes

Massage kale to make it tender and less bitter.
Swap quinoa with rice or cauliflower rice if preferred.
Use rotisserie chicken for a quick shortcut.
Add avocado or edamame for extra nutrition.
Adjust spice level with sriracha or chili flakes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop / Assembly
Cuisine: Thai-inspired

Nutrition

Serving Size: 1 bowl
Calories: 480 kcal
Sugar: 14 g
Sodium: 620 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 36 g
Cholesterol: 75 mg