Green Buddha Bowl with Pulled Chicken & Asian Dressing (Plant-based options available)

Fresh and delicious veggie explosion on quinoa, topped with smoked pulled chicken and a superb Asian dressing.

Go plant-based by using our smoked whole mushrooms or pulled mushroom bites instead of the chicken!

Going all out? Add pickled Ginger and a Kewpie mayo drizzle...

SERVES 4 - Simply halve the recipe quantities to serve two 

TIME 45min 

Watch our quick video to see how it's done:

INGREDIENTS

1 x 560g Darling Fresh Smoke Haus Smoked Pulled Chicken

OR 2 x 280g Darling Fresh Smoke Haus Pulled Chicken Duo pack

OR

2 x 200g Darling Fresh Smoke Haus Smoked Whole Mushrooms

OR

2  250g Darling Fresh Smoke Haus Smoked Pulled Mushroom Bites

1 1/2 cups Quinoa

1 small cucumber, sliced into rounds

1 med carrot, peeled into strips and chopped

1/3 bunch of spinach, medium chop

1/4 red cabbage, fine chop

1 x bunch broccolini, chopped into 5cm lengths

1 x ripe avocado, quartered and sliced in lengths

1 cup (150g) broad beans (can also use shelled edamame)

For extra punch, top off with pickled Ginger and a Kewpie mayo drizzle yum!

For the Asian Dressing

 1 tsp freshly grated ginger

80ml olive oil

50ml rice wine vinegar

50ml soy sauce

1 tbsp sesame oil

1 tbsp brown sugar

1/2 tsp salt

1/2 tsp black sesame seeds (can also use white sesame seeds)

METHOD

Put on the Quinoa and set up the steamer

Following the pack instructions, get the Quinoa started

Set up the steamer ready for the broccolini and beans

Prepare the Veggies

Slice the Veggies and set aside ready for bowl preparation:

 - Cucumber sliced into rounds

 - Peel the carrot, then continue peeling off strips. When done, rough chop into 3-5cm lengths

 - Medium chop the spinach

 - Fine chop the red cabbage 

 - Peel and destone a ripe avocado, slicing into quarters and then into lengths

Prepare the broccolini by chopping into 5cm lengths and placing into the steamer for 10-15 minutes

Place the beans into the steamer for 10-15 minutes

Heat the Protein

Heart the Pulled chicken, or plant based option, as per instructions

Prepare the Asian Dressing

Grate the ginger

In a container with a sealed lid, add the olive oil, rice wine vinegar, soy sauce, grated ginger, brown sugar, salt and sesame seeds

Close the lid and shake vigorously to combine the dressing

Fill the Bowls

Starting with the quinoa, layer in the components to create a colourful bowl of delicious fresh flavours, taking care to layer the avocado well

Top off with the chicken or mushroom and finish with a generous drizzle of Asian dressing

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