The Dish | Buddha Bowls

In an attempt to knock off the delicious Miso Chicken Bowl from Piedmonter-owned Yellow Door in Montclair, my crew came up with a yummy bowl option that has become our own favorite version. It’s a great light option that makes a healthy and easy weeknight meal but can also be dressed up for a big group. You can stick with the basic toppings or add additional ones to your taste.


  • 2 tablespoons sesame or peanut oil
  • 1 pound ground chicken
  • 4 cloves garlic, minced or grated
  • 1 inch fresh ginger, grated
  • 2 red or orange bell peppers, chopped
  • 1/2 cup raw cashews
  • 1/2 cup low sodium soy sauce or tamari
  • 2 tablespoons fish sauce
  • 1/4 cup honey
  • 2-3 tablespoons chili paste (sambal oelek)
  • 1 cup fresh basil, roughly torn
  • 1/4 cup fresh mint, roughly torn
  • 1 lb broccolini, trimmed and roasted
  • 2 mangoes, sliced
  • 5 green onions, diced
  • 2 limes, quartered
  • Steamed white or brown rice for serving

Ideas for additional toppings: Toasted sesame seeds, sriracha, roasted sweet potatoes (sliced or diced), tahini dressing.


  • Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over, breaking up the chicken as it cooks, about 5 minutes. Add the garlic, ginger, peppers, and cashews, cook another 2-3 minutes, until the garlic is fragrant. Pour in the soy sauce, fish sauce, chili paste, and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5-8 minutes.
  • While meat mixture is simmering, steam your rice and roast your broccolini. Then prepare your toppings.
  • When serving, start each bowl with a cup of rice and scoop of meat mixture. Then add the broccolini and mangoes and sprinkle on the green onions, mint, basil and any other toppings you decide to add.

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