Thai Buddha Bowls Recipe (Dairy-Free Keto, Paleo & Vegan Optional)

Step 1

Preheat your oven to 400 F.

Step 2

Grease an oven-safe skillet and place it over medium-high heat. Add the chicken and cook for about 2 minutes per side, to brown the chicken. Put the skillet in the oven and bake for 6 to 8 minutes, or until the chicken is cooked through and no pink remains. Let rest 5 minutes, then slice.

Step 3

In a large bowl, whisk together the peanut butter, coconut milk, hot water, fish sauce, sesame oil, ginger, chili sauce, and garlic until relatively smooth. Whisk well until smooth. If you prefer a thinner sauce, you can whisk in more hot water.

Step 4

Divide the spinach and avocado among four bowls. Top with the chicken, zucchini, carrots, radishes, and cilantro. Drizzle with the dressing and serve immediately.