Save My neighbor knocked on my door one Tuesday evening holding a crumpled grocery receipt and asked if I knew what to do with a bag of random vegetables she'd bought on impulse. We stood in my kitchen tossing ideas around until I pulled out peanut butter, and suddenly we had a plan. That bowl turned into something we both craved for weeks after. It became my go-to answer whenever someone asked what to make when the fridge looks like a farmer's market exploded.
I made this for a friend recovering from a long work trip, someone who needed real food but had zero energy to cook. She sat at my counter while I assembled the bowl, and I watched her face change with the first bite of that sauce. She asked for the recipe twice before she even finished eating. Now she texts me photos every time she makes it, usually with some wildly creative vegetable swap I never would have thought of.
Ingredients
- Boneless, skinless chicken breasts or thighs (500 g): Thighs stay juicier if you tend to overcook, but breasts work beautifully if you watch the time and let them rest after baking.
- Olive oil (1 tbsp): Just enough to help the spices cling and keep the chicken from drying out in the oven.
- Smoked paprika (1 tsp): Adds a subtle warmth and depth that makes the chicken taste like you did something fancy.
- Garlic powder (1 tsp): I keep this in arm's reach because it delivers flavor without the fuss of peeling and mincing.
- Ground cumin (½ tsp): A little earthiness that ties the whole bowl together without overpowering the peanut sauce.
- Salt and black pepper (½ tsp salt, ¼ tsp pepper): Season the chicken well here, it makes all the difference in the final bite.
- Brown rice or quinoa (200 g uncooked): Brown rice is heartier, quinoa is faster, both soak up the sauce like a dream.
- Water or low-sodium broth (2 cups): Broth adds a layer of flavor to the grains that plain water just cant match.
- Carrot (1 large, julienned or grated): The crunch and slight sweetness balance the richness of the peanut sauce.
- Red bell pepper (1, thinly sliced): Bright, crisp, and it looks gorgeous in the bowl.
- Cucumber (1 small, thinly sliced): Cool and refreshing, it cuts through the richness and adds texture.
- Shredded purple cabbage (100 g): I love the color and the bite, plus it holds up well if you make this ahead.
- Spring onions (2, sliced): A sharp, fresh note that wakes everything up.
- Baby spinach or mixed greens (50 g): Tuck them under the warm chicken and they wilt just enough.
- Creamy peanut butter (80 g): The star of the sauce, make sure its the kind that stirs easily and doesnt have added sugar.
- Soy sauce or tamari (2 tbsp): Salty, savory, and essential for that umami punch.
- Rice vinegar or lime juice (1 tbsp): Brightens the sauce and keeps it from feeling heavy.
- Honey or maple syrup (1 tbsp): Just enough sweetness to balance the salt and tang.
- Sriracha or chili sauce (1 tsp, optional): I always add it, but you can leave it out or dial it up depending on your mood.
- Warm water (2 to 3 tbsp): Thins the sauce to a pourable consistency, add slowly until it looks right.
- Roasted peanuts (2 tbsp, chopped): Extra crunch and a little salty hit on top.
- Fresh cilantro or parsley (chopped): Adds brightness and a pop of green.
- Lime wedges: A squeeze right before eating makes everything sing.
Instructions
- Prep the oven and chicken:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. In a bowl, toss the chicken with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until every piece is coated.
- Bake the chicken:
- Arrange the chicken on the prepared sheet in a single layer and bake for 20 to 25 minutes, until the internal temperature hits 74°C (165°F). Let it rest for 5 minutes before slicing so the juices settle back in.
- Cook the grains:
- Rinse your rice or quinoa, then add it to a saucepan with water or broth. Bring to a boil, reduce the heat, cover, and simmer until tender (about 25 minutes for brown rice, 15 for quinoa), then fluff with a fork.
- Prep the vegetables:
- While everything cooks, slice, julienne, or grate all your vegetables and arrange them so assembly is quick and easy.
- Make the peanut sauce:
- Whisk together peanut butter, soy sauce, rice vinegar or lime juice, honey, and sriracha if using. Add warm water a tablespoon at a time until the sauce is smooth and pourable.
- Assemble the bowls:
- Divide the grains among four bowls, top each with sliced chicken, a generous pile of vegetables, and greens. Drizzle the peanut sauce over everything, then finish with chopped peanuts, cilantro, and lime wedges.
Save I brought this to a potluck once and watched people go back for seconds, then thirds, then ask if there was any left to take home. One friend admitted she ate the leftover peanut sauce straight from the container with a spoon the next day. It is the kind of dish that surprises people because it looks like you tried hard, but really you just layered good flavors and let them do the work.
Make It Your Own
This bowl is endlessly adaptable and I have never made it exactly the same way twice. Swap the chicken for baked tofu, tempeh, or even roasted chickpeas if you want to keep it plant based. Add creamy avocado slices, a handful of edamame, or roasted sweet potato cubes for extra richness and nutrition. I have also tossed in shredded kale, snap peas, and even leftover roasted broccoli, and it all worked beautifully.
Storing and Meal Prep
This is one of those recipes that gets better when you make it ahead. Store the cooked grains, sliced chicken, chopped vegetables, and peanut sauce in separate containers in the fridge for up to four days. When you are ready to eat, assemble a bowl and gently reheat the chicken and grains, or enjoy it cold. The sauce can thicken in the fridge, so stir in a splash of warm water before drizzling.
Serving Suggestions
I love serving this with a crisp Sauvignon Blanc if it is dinner, or a tall glass of iced jasmine tea if it is lunch. The bowl is filling on its own, but sometimes I add a small side of miso soup or a handful of sesame rice crackers for crunch. If you are feeding a crowd, set out all the components and let everyone build their own bowl.
- Double the peanut sauce and keep extra in a jar for drizzling on salads or noodles later in the week.
- If you are short on time, use a rotisserie chicken and pre-cooked grains from the store.
- Leftovers make an excellent cold lunch, just add a squeeze of fresh lime before eating.
Save This bowl has become my answer to nearly every mealtime question, whether I am feeding myself on a busy weeknight or trying to impress someone without spending hours in the kitchen. I hope it becomes that kind of recipe for you too.
Kitchen Guide
- → Can I make this bowl vegetarian?
Yes, substitute the chicken with baked tofu or tempeh. Press and season the tofu the same way as the chicken, then bake until golden and crispy.
- → How long does the peanut sauce keep?
The sauce stores well in an airtight container in the refrigerator for up to one week. It may thicken when cold—simply whisk in a little warm water before serving.
- → What grains work best?
Brown rice and quinoa are excellent choices. For quicker options, try pre-cooked rice bowls or couscous. Farro and barley also add great texture and nuttiness.
- → Is this gluten-free?
Use tamari instead of soy sauce and verify your grains are certified gluten-free. Quinoa is naturally gluten-free and makes an ideal base.
- → Can I prepare components ahead?
Absolutely. Cook the grains and chicken up to three days in advance. Chop vegetables and store them separately. Whisk the sauce when ready to serve for the freshest flavor.