Description
A flavorful and satisfying chicken Buddha bowl featuring roasted sweet potatoes, tender chicken, crisp vegetables, and a rich, creamy Thai red curry sauce. This dish is customizable and perfect for a healthy weeknight meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup jasmine rice, or brown rice, quinoa, or cauliflower rice
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon red curry paste (for chicken)
- 1 tablespoon soy sauce (for chicken)
- 1 tablespoon neutral oil (like canola or avocado)
- 1 cup broccoli florets
- 1 red bell pepper, sliced thin
- ½ cup shredded carrots
- 2 green onions, chopped
- ¼ cup chopped cilantro (optional, for garnish)
- ¼ cup crushed peanuts or cashews (optional, for crunch)
- For the Creamy Red Curry Sauce:
- 1 tablespoon red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 1 teaspoon honey or maple syrup
- Juice of ½ lime
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1–2 teaspoons sriracha or chili garlic sauce (optional, for extra heat)
Instructions
- Preheat your oven to 425°F (220°C). Toss cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and tender.
- Cook jasmine rice according to package instructions. Set aside.
- In a bowl, toss chicken pieces with 1 tablespoon red curry paste and 1 tablespoon soy sauce.
- Heat 1 tablespoon neutral oil in a skillet or wok over medium-high heat. Sauté chicken for 5–7 minutes until cooked through. Remove from skillet and set aside.
- In the same skillet, add broccoli and red bell pepper. Sauté for 4–5 minutes until tender-crisp. Add carrots and cook for 1 more minute.
- Make the creamy red curry sauce. Lower skillet heat to medium. Add 1 tablespoon red curry paste, coconut milk, peanut butter, 1 tablespoon soy sauce, honey, lime juice, ginger, and garlic. Stir until smooth. Simmer for 5–7 minutes until slightly thickened. Add sriracha if desired.
- Assemble the bowls: Divide rice among four bowls. Top with roasted sweet potatoes, sautéed vegetables, and chicken. Drizzle generously with the creamy red curry sauce. Garnish with green onions, cilantro, and crushed nuts if using.
Notes
- Full-fat coconut milk is recommended for the creamiest sauce.
- Cauliflower rice or shredded cabbage slaw can be used for a low-carb or no-carb option.
- Adjust sriracha to your preferred spice level.
- This recipe is easily customizable for vegetarian or vegan diets by omitting chicken and using tofu or extra vegetables.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: Estimate needed
- Sugar: Estimate needed
- Sodium: Estimate needed
- Fat: Estimate needed
- Saturated Fat: Estimate needed
- Unsaturated Fat: Estimate needed
- Trans Fat: Estimate needed
- Carbohydrates: Estimate needed
- Fiber: Estimate needed
- Protein: Estimate needed
- Cholesterol: Estimate needed
Keywords: Creamy Red Curry Thai, Thai red curry, chicken Buddha bowl, roasted sweet potatoes, coconut milk curry, easy Thai curry, authentic Thai recipe