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Chicken Salad & Black Rice Buddha Bowl
Julie Carlyle
Print Recipe
Prep Time
10
minutes
mins
Cook Time
26
minutes
mins
Course
Healthy, Lunch, Lunchbox, Main, Main Course, Salad
Cuisine
American, Australian
Servings
5
serves
Calories
605
kcal
Equipment
Thermomix
Ingredients
Metric
US Customary
1x
2x
3x
280
g
sweet potato
peeled and cubed 2cm
420
g
canned corn
170
g
kale
cut in thirds
25
g
fresh coriander
25
g
fresh mint
200
g
raw beetroot
peeled and halved
200
g
black rice
1000
g
tap water
600
g
chicken thigh fillets
100
g
edamame beans
Yoghurt Dressing
25
g
fresh mint
2
cloves
garlic
1
pinch
salt
250
g
Greek yoghurt
1
teaspoon
cumin seed
1
teaspoon
mild oil
macadamia
Chicken Seasoning
1
teaspoon
dried oregano
½
teaspoon
kashmiri chili
½
teaspoon
smoked paprika
½
teaspoon
sweet paprika
¼
teaspoon
salt
½
teaspoon
garlic powder
¼
tsp
black pepper
¼
teaspoon
white pepper
½
teaspoon
onion powder
Instructions
Chicken Seasoning
Place all the spices in a bowl and stir to combine. Reserve
Yoghurt Dressing
Add garlic, mint and salt to TM Bowl. Mince 3 sec/Speed 9.
Scrape down the bowl.
Place yoghurt, cumin and oil in TM Bowl. Combine 10 sec/Speed 9.
Scrape down the bowl. Mix 10 sec/Speed 9.
Reserve in a serving bowl in the fridge.
Chicken Salad Bowl
Preheat oven to 200 degrees and line a baking tray with baking paper.
Place sweet potato on a baking tray and spray with oil. Bake 20 minutes or until cooked and golden (turn halfway through if necessary).
Drain corn and reserve in a large bowl.
Add kale, coriander, and mint to TM bowl. Blitz 6 sec/Speed 6 (Use the spatula in the lid to stir as the TM chops).
Repeat for 2 seconds if required. 2 Sec/Speed 6.
Reserve the kale mixture with the corn.
Add beetroot to TM bowl. Chop 5 sec/Speed 6.
Reserve beetroot with kale and corn.
Rinse TM bowl.
Add the internal steam basket and tare off scales. Weigh black rice into the internal steam basket.
Add 1000g warm tap water to TM bowl.
Add a trivet or egg rings to the deep Varoma basket.
Place the chicken thigh fillets in the Varoma. Sprinkle the seasoning mix over both sides of the chicken.
Place the Varoma on the TM bowl. Cook 22 min/Varoma/Speed 4.
Add Edamame beas to the Varoma tray. Place the tray in the Deep Varoma Dish. Cook 5 min/Varoma/ Speed 4.
Assembly
Gently combine the reserved kale mixture, corn, beetroot mixture, and cooked black rice.
Place a fifth of the salad on each serving plate.
Slice the cooked spice chicken and add to the top of the salad.
Garnish with sweet potato and edamame beans. Serve with dressing.
Notes
NOTE: In some of the photos I have also added spiralized carrot and zucchini. Feel free to mix up the vegetables according to what is available.
Nutrition
Serving:
1
bowl
Calories:
605
kcal
Carbohydrates:
67
g
Protein:
36
g
Fat:
24
g
Saturated Fat:
6
g
Trans Fat:
1
g
Cholesterol:
120
mg
Sodium:
467
mg
Potassium:
1192
mg
Fiber:
7
g
Sugar:
8
g
Vitamin A:
12422
IU
Vitamin C:
52
mg
Calcium:
211
mg
Iron:
4
mg
Keyword
Beetroot, Black rice, Buddha bowl, Chicken, Poke bowl, salad
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