Thai Peanut Buddha Bowl
Prep time
Cook time
Total time
If you want to reduce the carbohydrates, you can omit the carrots or substitute them with more green vegetables.
Serves: 4 servings
  • 12 ounces boneless, skinless chicken breasts (see post above for Vegan Option)
  • ½ cup peanut butter or almond butter (for paleo; see post above for Nut-free Option)
  • 3 tablespoons full fat or lite canned coconut milk
  • 3 tablespoons hot water
  • 1 tablespoon fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons hot chili sauce
  • 2 garlic cloves, minced
  • 4 cups baby spinach
  • 1 ripe Hass avocado, thinly sliced
  • 1 medium zucchini, cut into noodle shapes
  • 2 carrots, cut into noodle shapes
  • 2 radishes, thinly sliced
  • 8 sprigs cilantro
  1. Preheat your oven to 400 F.
  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.
  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.
  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.
No Spiralizer? You can achieve the same effect by using a vegetable peeler to shave thin ribbons. You can also use a mandoline vegetable slicer then use a knife to cut the strips into thinner noodle-like strips.
Nutrition Information
Calories: 427 Fat: 30.7g Carbohydrates: 18.1g Fiber: 7.3g Protein: 21.8g
Recipe by Go Dairy Free at