chicken and veggie noodle buddha bowl
Healthy tasty bowl of goodness
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 8 ounces vermicelli, cooked
- 1 cup cooked chicken
- 2 cups cauliflower florets
- 1 cup fresh mushrooms sliced
- 1 cup purple cabbage
- 3 tablespoons apple cider vinegar
- 1/4 cup hemp seed hearts
- SAUCE
- 1/4 cup fish sauce
- 1/2 - lime juiced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup sugar
- 2 teaspoons korean chili flakes or red pepper flakes
- 1 tablespoon sesame oil
How To Make chicken and veggie noodle buddha bowl
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Step 1Mix the ingredients for the sauce together and set aside for the flavors meld. Heat oven to 425 degrees. Place a piece of parchment paper on top of a baking sheet. Drizzle some olive oil on the paper. Place the cauliflower on the parchment and drizzle a little more olive oil on the cauliflower and sprinkle with some salt. Roast until browned. Slice the purple cabbage and pour the apple cider vinegar over and mix well. Season with some salt
-
Step 2To assemble the bowl. Place some vermicelli in a bowl. Add some cauliflower, fresh mushrooms, pickled purple cabbage, chicken pieces.
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Step 3Sprinkle with Hemp seeds. Drizzle sauce over top to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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