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Peanut Satay Buddha Bowl with Chicken Style Pieces

A delicious and healthy topped bowl with creamy satay sauce

20 minutes

4 persons


  • 300 gram white sticky sushi rice
  • 200 gram mushrooms, halved
  • 200 gram sugar snap peas
  • 200 gram baby sweetcorn
  • 4 garlic cloves crushed
  • 10 cm piece fresh ginger, grated
  • 4 tbsp sesame oil
  • 16 radishes, sliced
  • 2 handful fresh salad leaves
  • 280 grams Lazy Vegan Chicken Style Pieces
  • 6 tbsp runny peanut butter
  • 2 tbsp tamari soy sauce
  • 2 tbsp lime juice
  • 2 tbsp maple syrup
  • 1 tsp sriracha
  • 2 garlic clove, crushed

Prepare the peanut satay sauce by stirring together all the ingredients until smooth. Taste and adjust with salt and pepper. Add a splash of water for a thinner consistency.  Cook the rice according to packet instructions.

Heat up two frying pans each with 1 tbsp sesame oil. To one pan, add the Lazy Vegan Chicken pieces and fry for 4-6 minutes until crisping up. After 2 minutes, add 1 crushed garlic clove and half the ginger. Once cooked, add 1 tbsp peanut satay sauce and stir to coat. Remove from the heat.

Meanwhile, to the second pan, add the mushrooms, other garlic clove and ginger and fry for 2 minutes. Now add the sugar snap peas and the baby sweetcorn and fry for 5 minutes and stir through 1 tbsp peanut satay sauce.

Divide some salad leaves between two bowls. Fluff up the rice and divide between the two bowls, topping with the fried vegetables, chicken pieces and the sliced radish. Top with some crushed peanuts, fresh herbs, sliced spring onion, sesame seeds and drizzle over the rest of the satay dressing.

Serve with crushed toasted peanuts, fresh herbs, sliced spring onion, sesame seeds.

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