Asian Crunch Buddha Bowl

Asian Crunch Buddha Bowl

Thank you to Ellyndale® Organics for sponsoring this Asian Crunch Buddha Bowl recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own. 

Asian Crunch Buddha Bowl

This crunchy Asian-inspired buddha bowl is full of protein from shredded chicken breast. The dressing is tart and nutty with sesame oil and creamy peanut butter.

Asian Crunch Buddha Bowl

We love nothing more during the summer months than an easy salad. Of course, you know, we like to meal prep them, but if you do buffet-style meal prep on the weekends, you can toss this salad together in minutes after a long workday. 

The other reason we love salads like this Asian Crunch Buddha Bowl is that they are very versatile! You can add, replace, mix-n-match, etc., with almost all ingredients. But, when it comes to this Asian Bowl, one thing we don’t recommend swapping out is the dressing! Made with only four ingredients, including our favorite Ellyndale® Organics sesame oil, it is the perfect combination of sweet, salty, and savory. This dressing just hits on every. single. note. 

The sesame oil is really the star of the dressing, too. It adds a bold, savory, nutty flavor to your favorite dishes. This versatile, light, premium oil is unrefined, and expeller pressed to retain its wonderfully complex flavor and aroma. It’s excellent for cooking, frying, or in dressings and marinades. The uses are endless! 

One of my favorite ways to use this dressing, other than on this Asian Crunch Buddha Bowl, is a marinade for chicken. I will marinate it overnight and then grill it and let me tell you; the flavors are unreal! 

You can also use this dressing as a marinade for tofu, noodle bowls, Asian slaw, story fry, or a dip for spring rolls. 

Diet Swaps

  • To make this recipe vegan, you can sub the chicken for tofu, tempeh, or beans. 
  • The brown rice can be swapped for your favorite rice, quinoa, or even cauliflower rice to make this keto-friendly. 
  • If you have an allergy to peanuts, you can sub the peanut butter/peanuts for almond butter/almonds. 
  • Sun butter will be a great alternative if you have a nut allergy. 
  • Coconut aminos can be subbed with soy sauce if you aren’t gluten-free.

Other Ideas

This salad would also be a great addition to any weekend BBQ. Double the batch and make it in one large bowl for your party. Alternatively, you could cut the portions in half and serve this salad as a side dish. 

So, if you are a big fan of Asian flavors like we are but prefer to enjoy them more healthfully, making recipes at home like this, or the ideas mentioned above, is an excellent alternative to weeknight takeout! 

Asian Crunch Buddha Bowl Ingredients:

  • 6 cups shredded Napa cabbage 
  • 2 cups cooked brown rice, chilled 
  • 8 oz. cooked shredded chicken breast, chilled 
  • 1/2 a medium red bell pepper, julienned
  • 1/3 cup chopped cilantro 
  • 1/4 cup chopped roasted salted peanuts 

For Dressing 

  • 3 tbsp Ellyndale® Organics sesame oil 
  • 3 tbsp rice vinegar 
  • 3 tbsp coconut aminos
  • 2 tbsp creamy unsalted peanut butter

Asian Crunch Buddha Bowl

Asian Crunch Buddha Bowl

Asian Crunch Buddha Bowl

Asian Crunch Buddha Bowl

Asian Crunch Buddha Bowl

Asian Crunch Buddha Bowl

Asian Crunch Buddha Bowl

This crunchy Asian-inspired buddha bowl is full of protein from shredded chicken breast. The dressing is tart and nutty with sesame oil and creamy peanut butter.
Prep Time: 15 minutes
Total Time: 15 minutes
Course: dinner, Lunch, Main Dish, Side Dish
Cuisine: Asian
Keyword: Chicken, gluten free, higyh protein, lunch, no cook, salad
Servings: 4
Calories: 427kcal
Author: Meal Prep on Fleek

Ingredients

  • 6 cups shredded Napa cabbage
  • 2 cups cooked brown rice chilled
  • 8 oz. cooked shredded chicken breast chilled
  • 1/2 a medium red bell pepper julienned
  • 1/3 cup chopped cilantro
  • 1/4 cup chopped roasted salted peanuts

For Dressing

Instructions

  • Combine ingredients for dressing in a small bowl and whisk until smooth. Divide between 4 small dressing cups.
  • Divide cabbage, brown rice, chicken, bell peppers, cilantro and chopped peanuts between 4 round meal prep salad containers. Secure lids and place dressing cups in the center of lids.

Nutrition

Calories: 427kcal | Carbohydrates: 31g | Protein: 25g | Fat: 21g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

 

 

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