This easy to make satay chicken buddha bowl it's so filling, nourishing and delicious! Plus is ready in 15 minutes and low in carbs as well!
Buddha bowls are not only delicious, they are so beautiful too!! You can play around with different colours and textures, by adding different veggies, herbs and protein sources.
This low carb chicken buddha bowl pairs with my almond satay sauce as dressing. I recommend making it a little bit runnier, so it's easier to combine with all the ingredients.
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What you need to make this satay chicken buddha bowl
- Kelp noodles
- Grated carrot
- Purple cabbage thinly cut
- Cherry tomatoes halved
- Grilled chicken breast sliced
- Spring onion sliced
- Almond satay sauce
- Coriander
- Lime wedges
See recipe card for quantities.
How to make this buddha bowl recipe
I love this low carb satay chicken buddha bowl because it looks so pretty and well presented, but it's super easy and quick to make!
Prepare all the ingredients - slice and chop the veggies, grill the chicken breast and slice it, prepare the satay sauce and plate in a large salad bowl. Pour the dressing over all the ingredients and enjoy!
Hint: make the almond satay sauce more runny so it's easier to combine with the rest of ingredients. Follow the tips on the recipe post.
Substitutions
Want to get creative with the ingredients? Of course, go for it! That's the beauty of buddha bowls, you can mix and match the ingredients.
- Add some leafy greens - instead of cabbage. Or add both!
- Roast chicken - instead of grilled chicken. This can be super handy to make the cooking process even quicker!
- Noodles - konjac noodles can work great as well, or rice noodles if you don't mind the carbs!
Top tip
This recipe is perfect for meal prep!! Prepare all the ingredients and make a few containers, so you have a super yummy lunch to take with you. You'll be the envy of your colleagues!
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Chicken Satay Buddha Bowl
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 15
- Yield: 1 serving 1x
- Category: Salad
- Cuisine: Australian
- Diet: Gluten Free
Description
This easy to make satay chicken buddha bowl it's so filling, nourishing and delicious! Plus is ready in 15 minutes and low in carbs as well!
Ingredients
- ½ cup of kelp noodles
- ⅓ cup of grated carrot
- ⅓ cup of purple cabbage thinly cut
- 4 cherry tomatoes halved
- 120g chicken breast
- 1 spring onion sliced
- 3-4 tablespoon almond satay sauce
- Coriander
- 2 lime wedges
Instructions
- Grill the chicken on a pan on medium-high heat with a bit of olive oil. Add salt & pepper to taste. Once it's ready, take out of the pan and slice it.
- Prepare all the veggies while the chicken is cooking.
- Prepare the kelp noodles following the instructions on the package.
- In a large salad bowl, add the carrot, cabbage & noodles making three sections. Add the chicken, cherries and spring onions on top.
- Pour the dressing, and decorate with coriander and lime wedges.
Notes
Make the almond satay sauce more runny so it's easier to combine with the rest of ingredients. Follow the tips on the recipe post.
Georgina says
Love this recipe!! I made it with glass noodles instead.