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Chicken satay buddha bowl


  • Author: alicia gonzalez tome
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 15
  • Yield: 1 serving 1x
  • Category: Salad
  • Cuisine: Australian
  • Diet: Gluten Free


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!


Units Scale
  • 1/2 cup of kelp noodles
  • 1/3 cup of grated carrot
  • 1/3 cup of purple cabbage thinly cut
  • 4 cherry tomatoes halved
  • 120g chicken breast
  • 1 spring onion sliced
  • 3-4 tbsp almond satay sauce
  • Coriander
  • 2 lime wedges


  1. 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.
  2. Prepare all the veggies while the chicken is cooking.
  3. Prepare the kelp noodles following the instructions on the package.
  4. In a large salad bowl, add the carrot, cabbage & noodles making three sections. Add the chicken, cherries and spring onions on top. 
  5. Pour the dressing, and decorate with coriander and lime wedges.


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.

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