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Portrait image Black rice chicken salad bowl on white background

Chicken Salad & Black Rice Buddha Bowl

Andrew Wilder
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Prep Time 10 minutes
Cook Time 26 minutes
Course Healthy, Lunch, Lunchbox, Main, Main Course, Salad
Cuisine American, Australian
Servings 5 serves
Calories 605 kcal

Equipment

Ingredients
 
 

  • 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.
    Salad Bowl vegetables
  • 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.
    Image of salad ingredients ready to be combined
  • 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.
    Black rice in the internal steam basket to be steamed
  • 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.
    Seasoned chicken thigh fillets in Varoma
  • 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.
    Edamame beans on Varoma tray

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.

Log in: Then add your own recipe notes below!

Nutrition

Serving: 1bowlCalories: 605kcalCarbohydrates: 67gProtein: 36gFat: 24gSaturated Fat: 6gTrans Fat: 1gCholesterol: 120mgSodium: 467mgPotassium: 1192mgFiber: 7gSugar: 8gVitamin A: 12422IUVitamin C: 52mgCalcium: 211mgIron: 4mg
Keyword Beetroot, Black rice, Buddha bowl, Chicken, Poke bowl, salad
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