Thai Plant Chicken Buddha Bowls

This vibrant Thai Chicken Buddha Bowl is perfect for January meal prep! A base of nutty farro, topped with tender Daring Plant Chicken, crisp kale, purple cabbage, bean sprouts, and carrots, then garnished with roasted peanuts, fresh cilantro, and a drizzle of spicy peanut sauce. Packed with plant protein, it’s the perfect wholesome meal to fuel your busy January routine.

4Serves

20 minCook

20 minPrep

Ingredients

1 cup farro
¼ cup vegetable stock
1 ½ tablespoons sambal oelek, ground fresh chili paste
1 tablespoon brown sugar
1 tablespoon freshly squeezed lime juice
2 pkgs Daring Original Plant Chicken Pieces, diced into 1-inch pieces
1 tablespoon cornstarch
1 tablespoon vegan fish sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 shallot, minced
1 tablespoon freshly grated ginger
Kosher salt and freshly ground black pepper, to taste
2 cups shredded kale
1 ½ cups shredded purple cabbage
1 cup bean sprouts
2 carrots, peeled and grated
½ cup fresh cilantro leaves
¼ cup roasted peanuts

For the spicy peanut sauce

3 tablespoons creamy peanut butter
2 tablespoons freshly squeezed lime juice
1 tablespoon reduced sodium soy sauce
2 teaspoons dark brown sugar
2 teaspoons sambal oelek, ground fresh chili paste

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Step 1

To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek and 2-3 tablespoons water in a small bowl; set aside.

Step 2

Cook farro according to package instructions; set aside.

Step 3

In a small bowl, whisk together veggie stock, sambal oelek, brown sugar and lime juice; set aside.

Step 4

In a large bowl, combine the diced Daring Plant Chicken, cornstarch and vegan fish sauce, tossing to coat and letting the chicken absorb the cornstarch.

Step 5

Heat olive oil in a large skillet over medium heat. Add the plant chicken and cook until golden, about 3-5 minutes. Add garlic, shallot and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in the chicken stock mixture until slightly thickened, about 1 minute; season with salt and pepper, to taste.

Step 6

Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.

Step 7

Serve with spicy peanut sauce and enjoy!