Buddha bowls are known for their abundance and balance, featuring a symphony of colourful, wholesome ingredients arranged in a visually stunning way. This recipe takes a delicious detour from the classic plant-based version with Honey Lemon Soy Sticky Chicken, creating a flavour explosion in every bite.
The honey, lemon and soy sticky chicken is a twist on the classic plant-based Buddha Bowl and the Food Lover’s Salad Toppers Sprinkle gives the bowl an extra boost of crunch and flavour.
2 fresh chicken fillets
10ml (2 tsp) Food Lover’s Blended Seed and Extra Virgin Olive Oil
80ml (1/3 cup) low sodium soy sauce
45ml (3 Tbsp) Food Lover’s Orange Blossom Honey
Zest of 1 lemon
15ml (1 Tbsp) fresh lemon juice
Salt and black pepper, to taste
500ml (2 cups) cooked quinoa
1 small head of broccoli
2 sweetcorn, on the cob
2 carrots, peeled and roughly grated
½ baby red cabbage, shredded
2 radishes, finely sliced
35g Food Lover’s Salad Toppers Red Pepper and Soy Sprinkle
Cut the chicken fillets into 1-2cm cubes and place in a bowl. Add the rest of the ingredients for the sticky chicken and allow to marinate for about 20 minutes.
Once marinated, heat a pan on a moderate heat, add the chicken and marinade to the pan and cook for about 10-12 minutes or until cooked and reduced to a sticky consistency. Taste and season if needed.
Neatly arrange the quinoa and all the fresh ingredients in serving bowls and top with the sticky chicken and Food Lover’s Salad Toppers Sprinkle. Drizzle with the remainder of the sticky chicken sauce.
Serve with a wedge of lime.
