Buddha Bowl - Dragon Bowl Recipe
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Category: |
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Ingredients: |
Ingredients: 2 c. dry jasmine rice
1 can coconut milk
2 1/2 c. chicken broth
1 tsp. sesame oil
1/4 head purple cabbage, grated
1 large carrot, grated
1/2 bunch baby bok choy, diced
1 red pepper, diced
2 chicken breasts, cooked and diced
Spicy Yogurt Sauce:
1/2 c. plain greek yogurt
2 tsp. honey
1/4 tsp. minced garlic
Cayenne pepper to taste
Pepper to taste
Few shakes of mango chipotle seasoning
1 tsp. Sriracha sauce (optional)
Teriyaki Sauce:
1/4 c. soy sauce
1 c. water
1/2 tsp. ground ginger
2 garlic cloves, minced
1/2c coconut sugar
2 tbsp. honey
1 tbsp. arrowroot starch
1/4 c. cold water
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Directions: |
Directions:Cook rice according to directions, using coconut milk and chicken stock instead of water.
Heat oil in frying pan and add cabbage; stir-fry until braised a bit. Remove and place in a heat-proof bowl. Return pan to stove and heat more oil (if needed). Add carrot, bok choy, pepper, and chicken. Fry for a few minutes until veggies are tender.
Teriyaki Sauce:
Put all ingredients except the starch and water in a small saucepan. Mix together until well blended and just starting to boil and turn the heat down.
Mix starch and water together in a small bowl to make a runny paste. Whisk into sauce until thickened. Remove from heat and add to veggies.
Spicy Yogurt Sauce:
Mix all ingredients together; heat slightly to melt the honey.
To assemble:
Place 1/4 of rice in each dish. Top with a couple of large tablespoons of yogurt sauce. Spoon 1/4 of chicken mixture over this, then top each with a mound of cabbage. |
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