I love Bali!
Bowls are a popular dish in Bali, whether it’s a smoothie bowl for lunch, a vegetarian lunch bowl with corn patties, or a creamy fishy dinner bowl.
I had a cooking date last week where we made two delicious and nutritious bowls inspired by the flavors of Bali.
I prepared a flavor-packed pineapple chicken combo with brown rice, nutty edamame beans tossed with lime and salt, toasted cashew nuts, flavor-packed herbs, and crispy red cabbage.
Make the bowl according to your preference; the amounts can be challenging to gauge.
Some prefer rice, cabbage, etc.
To cater to individual tastes, cook extra rice or chop additional herbs.
This amount should be enough to make 2-3 large dinner bowls.
Bali Buddha Bowl
- 300 g chicken breast, diced
- 1/2 fresh pineapple
- 2 tbsp fresh ginger, grated
- 1 tsp honey
- 2 tbsp soya sauce
- 1 tbsp fish sauce
- 1 tbsp coconut oil
Spicy peanut butter sauce
- 80 g peanut butter
- 1 tbsp lime juice
- 3 tbsp soya sauce
- 1 tsp fresh ginger, grated
- 2 cm fresh chili, finely chopped
- 1 tsp honey
- 6 tbsp boiled water
- 1,5 cup cooked rice
- 200 g edamame beans salt & 2 tbsp lime juice
- 50 g cashew nuts, roasted
- 2 handfuls of fresh mint, chopped
- 2 handfuls of fresh koriander, chopped
- 200 g red cabbage, finely chopped 1 Tbsp oil & 1 Tbsp vinegar & salt
- Begin with the peanut butter sauce. In a bowl mix pb with lime, ginger, chili, soya sauce and honey. Add water until you have the desired texture.
- Heat a pan with coconut oil. Fry the chicken until golden, remove from the pan. Now add pineapple to the same pan, together with the remaining ingredients and sauté for 5 min. Mix in the chicken and stir for a minute or two.
- It’s time to assemble your bowl of goodness. We placed a generous handful of red cabbage in the bottom. Then a scoop of rice, edamame beans, pineapple chicken, fresh herbs (a generous handful) and top with cashews and pb sauce! Enjoy ♥