Thai Chicken Bowl

This delicious thai chicken bowl is the perfect easy weeknight meal! It’s quick, easy, and done in under 30 minutes. The bowls are packed with vibrant veggies, crispy chicken, and a delicious homemade creamy sesame sauce. Plus it is gluten free, dairy free, and paleo.

Thai chicken bowl

Why You’ll Love This Recipe

  • This thai chicken bowl couldn’t be easier to make.
  • All you need is 30 minutes.
  • The homemade sesame dressing is to die for.
  • It’s the perfect balanced meal of lean protein, fiber, complex carbs, and healthy fats.
  • The bowl is versatile.
  • It’s a great meal prepped lunch.
  • The whole family will love it.
  • It is gluten free and dairy free.
Ingredients for thai chicken bowl

Ingredients & Substitutions

  • Olive oil. Extra virgin olive oil will be used to cook the chicken and roast the veggies.
  • Cooked chicken. 2 cups of cooked chicken breasts. You can also use a rotisserie chicken to save time.
  • Veggies. I used roasted cauliflower, broccoli, and carrots. You can add in whatever veggies you prefer. It would be delicious with red bell pepper, red onion, kale, etc.
  • Greens. Greens are used as the base of this thai chicken bowl. I used arugula but you can use whatever greens you desire.
  • Rice. 1 cup of cooked rice, I used sprouted brown rice. You can whatever rice you prefer.
  • Tahini. 3 tbsp organic tahini. Choose a smooth, runny tahini. My favorite is Soom foods tahini.
  • Coconut aminos. It gives the dressing a deep slightly sweet, savory flavor. You can also use tamari which is gluten free as well.
  • Maple syrup. To balance the salt and vinegar. You can also use honey.
  • Rice vinegar. This adds tang to the dressing. You can also use apple cider vinegar.
  • Toasted sesame oil. It makes this sesame dressing rich, bold, and nutty.
  • Sesame seeds. These are used to garnish the dish.
  • Cashews. Dry roasted cashews adds incredible nutty flavor and a crunch to the thai chicken bowl. You can lightly toast them in a skillet for enhanced flavor.

How to Make

Step 1

Whip up the dressing. In a small bowl, combine the dressing ingredients, and whisk until smooth. It’ll take some stirring for the tahini to fully incorporate, but just keep going! If the dressing is too thick, slowly add in water until it reaches the desired consistency.

Step 2

Cook the veggies. Preheat the oven to 425. Toss veggies in olive oil and salt then spread evenly on a lightly greased sheet pan. Cook for about 20-25 minutes, tossing halfway through.

Step 3

Assemble the thai chicken bowl. Start with a layer of greens, followed by rice, veggies, and chicken. Finally add cashews.

Thai chicken bowl

Step 4

Serve & enjoy! Drizzle the thai chicken bowl with creamy sesame dressing and top with sesame seeds. Enjoy!

Expert Tips

  • When making the dressing, choose a tahini that is smooth and runny. The consistency of the tahini matters. I always choose Soom Foods tahini.
  • As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Keep whisking, and slowly add water if needed to thin it out. You’ll have a smooth, creamy tahini salad dressing in no time.
  • Have fun with the veggies! One of the best parts of this thai chicken bowl is that it is versatile. Play around veggies and use what you have on hand. Some great additions: red bell pepper, red onion, zucchini, etc.
  • Toast the cashews. Heat a skillet over medium-high heat. Then add cashews and cook, tossing occasionally, until the cashews begin to brown and smell toasty – about 4 minutes.
  • To save time, use rotisserie chicken.

Frequently Asked Questions

Is this thai cashew bowl gluten free & dairy free?

Yes! These bowls are naturally gluten and dairy free. If you choose to use soy sauce in place of coconut aminos, it will no longer be gluten free.

What do I serve it with?

These bowls are a perfectly balanced meal and can be served on it’s on. If you’d like to add a side of veggies or potatoes you can!

How do I store it?

Store in an airtight container in the fridge for up to 4-5 days. For best leftovers, store greens on their own and store dressing on it’s own then assemble to bowls when you’re ready to eat the leftovers.

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Thai Chicken Bowl

This delicious thai chicken bowl is the perfect easy weeknight meal! It's quick, easy, and done in under 30 minutes. The bowls are packed with vibrant veggies, crispy chicken, and a delicious homemade creamy sesame sauce. Plus it is gluten free, dairy free, and paleo.
Servings 4 people
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 2 tbsp olive oil
  • 2 cups cooked chicken cut into bite sized pieces
  • 1 head cauliflower cut into florets
  • 1 head broccoli cut into florets
  • 2 large carrots peeled and largely chopped
  • 2 cups greens of choice
  • 1 cup cooked rice
  • ½ cup cashews dry roasted
  • sesame seeds to garnish

Creamy Sesame Dressing

  • 3 tbsp organic tahini
  • 1 tbsp coconut aminoes
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 1 tsp maple syrup
  • 1-3 tbsp water if needed

Instructions

  • Whip up the dressing. In a small bowl, combine the dressing ingredients, and whisk until smooth. It’ll take some stirring for the tahini to fully incorporate, but just keep going! If the dressing is too thick, slowly add in water until it reaches the desired consistency.
  • Cook the veggies. Preheat the oven to 425. Toss veggies in olive oil and salt then spread evenly on a lightly greased sheet pan. Cook for about 20-25 minutes, tossing halfway through.
  • Assemble the bowls. Start with a layer of greens, followed by rice, veggies, and chicken. Finally add cashews.
  • Serve & enjoy! Drizzle the thai chicken bowls with creamy sesame dressing and top with sesame seeds. Enjoy!

Notes

  • Store in an airtight container in the fridge for up to 4-5 days. For best leftovers, store greens on their own and store dressing on it’s own then assemble to bowls when you’re ready to eat the leftovers.
  • When making the dressing, choose a tahini that is smooth and runny. The consistency of the tahini matters. I always choose Soom Foods tahini.
  • As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Keep whisking, and slowly add water if needed to thin it out. You’ll have a smooth, creamy tahini salad dressing in no time.
  • Have fun with the veggies! One of the best parts of these thai chicken bowls is that it is versatile. Play around veggies and use what you have on hand. Some great additions: red bell pepper, red onion, zucchini, etc.
  • Toast the cashews. Heat a skillet over medium-high heat. Then add cashews and cook, tossing occasionally, until the cashews begin to brown and smell toasty – about 4 minutes.
Course: Main Course
Keyword: dairy free, gluten free, thai

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