If you’re searching for a vibrant, nourishing meal that brings a blend of comforting warmth and fresh, tropical flair, then this Chicken Protein Bowls with Quinoa, Mango, Edamame, and Peanut Sauce Recipe is absolutely for you. Every bite delivers a fantastic harmony of textures and flavors—from the fluffy quinoa and tender chicken to the sweetness of mango and the zing of a rich, creamy peanut sauce. It’s an ideal bowl that fuels your body with wholesome protein and colorful vegetables, perfect for a healthy lunch or dinner that feels like a celebration in a bowl.
Ingredients You’ll Need
This recipe keeps things refreshingly simple but packs a punch with each ingredient. The combination doesn’t just make the dish delicious but also provides a delightful variety of textures, flavors, and colors that make every forkful exciting.
- Quinoa: A protein-packed grain that serves as the hearty base of the bowl, offering a nutty flavor and fluffy texture.
- Chicken bone broth: Used to cook quinoa, infusing it with depth and savoriness beyond plain water.
- Shredded rotisserie chicken breast: Tender, ready-to-eat protein that keeps prep quick and effortless.
- Purple cabbage: Adds a crisp bite and vibrant color, giving the bowl a fresh crunch.
- Shelled edamame: Warmed and packed with plant-based protein for extra nutrition and chewiness.
- Mango: Delivers juicy sweetness and a tropical flair that perfectly balances savory elements.
- Cilantro: Fresh and bright, sprinkled on top to add herbal zest.
- Peanut butter: The creamy foundation of the peanut sauce, bringing richness and a hint of nutty sweetness.
- Warm water: To help achieve the perfect sauce consistency, adjusting thickness to your liking.
- Fresh lime juice: Provides a zesty brightness that lifts the peanut sauce and ties the bowl together.
- Honey: Adds natural sweetness balancing savory and spicy tones.
- Tamari or soy sauce: Brings umami depth to the sauce, enhancing all other flavors.
- Dried ginger and garlic powder: Spice essentials that infuse warmth and aromatic complexity.
- Sriracha (optional): For a spicy kick if you like a bit of heat in your bowl.
- Sesame oil (optional): Adds an extra layer of nutty fragrance to the peanut sauce.
How to Make Chicken Protein Bowls with Quinoa, Mango, Edamame, and Peanut Sauce Recipe
Step 1: Cook the Quinoa
Start by rinsing 1 cup of dry quinoa under cold water using a fine mesh strainer—this crucial step removes quinoa’s natural bitterness and results in a cleaner taste. Combine the rinsed quinoa with 2 cups of chicken bone broth and a pinch of salt in a medium saucepan. Bring it to a boil over medium-high heat, then cover, reduce to medium-low, and let it simmer gently for about 15 minutes. Once cooked, remove from heat and let it rest, covered, for 5 minutes to absorb any remaining liquid and fluff up beautifully.
Step 2: Prepare the Peanut Sauce
While the quinoa cooks, whisk together your peanut sauce. In a bowl, blend 1/3 cup peanut butter with 2 tablespoons warm water, 1 1/2 tablespoons fresh lime juice, 1 1/2 tablespoons honey, 1 tablespoon tamari, 1/4 teaspoon dried ginger, and 1/4 teaspoon garlic powder. For those who crave heat, add sriracha to taste and a drizzle of sesame oil if desired. Whisk until the sauce is silky smooth and thin it with more water if necessary to achieve a pourable consistency.
Step 3: Assemble the Bowls
Now for the fun part—layering all the vibrant ingredients! In each of the four serving bowls, create a base by shaping the cooked quinoa on one side in a lovely crescent moon form. Then, add generous portions of 2 1/2 cups cooked shredded chicken, 1 1/2 cups finely shredded purple cabbage, 1 1/3 cups warm shelled edamame, and 1 cup chopped mango. The layers build a stunning contrast of colors and textures that is as delightful to look at as it is to eat.
Step 4: Drizzle and Finish
Drizzle your luscious peanut sauce over each bowl, allowing it to coat the ingredients generously. Finally, sprinkle 2 tablespoons of freshly chopped cilantro on top for a burst of herbal freshness and a pop of green, perfectly complementing the vibrant bowl.
How to Serve Chicken Protein Bowls with Quinoa, Mango, Edamame, and Peanut Sauce Recipe
Garnishes
To elevate your Chicken Protein Bowls with Quinoa, Mango, Edamame, and Peanut Sauce Recipe even further, add a sprinkling of toasted sesame seeds for crunch or thinly sliced green onions for a mild sharpness. A wedge of lime on the side lets everyone add an extra zing of citrus if they wish. These simple touches make your bowl look and taste restaurant-worthy at home.
Side Dishes
This bowl is wonderfully filling on its own, but if you want to round out your meal, a light cucumber salad or pickled vegetables balance the richness perfectly. Alternatively, crispy spring rolls or a side of steamed greens dressed with ginger soy vinaigrette add fresh layers without overpowering the main bowl.
Creative Ways to Present
If you want to impress your guests or simply enjoy a fun twist, serve these bowls in mason jars for a grab-and-go lunch, layering the peanut sauce at the bottom to keep ingredients fresh until mixed. You can also try stacking the ingredients in glass bowls to showcase stunning layers of colorful mango, cabbage, and edamame for a feast for the eyes!
Make Ahead and Storage
Storing Leftovers
Chicken Protein Bowls with Quinoa, Mango, Edamame, and Peanut Sauce Recipe reheats wonderfully. Store leftover components separately if possible, especially the peanut sauce, to prevent sogginess—then combine when ready to eat. In airtight containers, the cooked quinoa and chicken will keep fresh in the fridge for up to 4 days.
Freezing
While freezing the assembled bowl isn’t recommended due to the fresh mango and cabbage, you can freeze cooked quinoa and shredded chicken separately. Freeze them in portioned airtight containers or freezer bags for up to 2 months, then thaw in the refrigerator overnight for quick meal prep later on.
Reheating
To reheat, gently warm the quinoa and chicken in a microwave or on the stovetop until heated through. Add the fresh vegetables, mango, and peanut sauce only when serving. Giving the bowl a quick stir with the luscious peanut sauce right before eating brings everything back to life beautifully.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Brown rice, couscous, or farro are great alternatives that will bring their own texture and flavor. Just adjust cooking times accordingly to ensure the grain is fluffy and tender.
Is this recipe suitable for meal prep?
Yes, it’s excellent for meal prep! Keep dressing and fresh ingredients like mango separate until ready to eat, and the rest can be stored in containers for up to 4 days. It makes lunchtime or dinner hassle-free and nutritious.
Can I substitute peanut butter for a nut allergy?
Definitely. Try sunflower seed butter or tahini for a similar creamy texture. The flavor will change, but you’ll still get a delicious, rich sauce to tie the bowl together.
How spicy is this recipe?
The heat level is very mild by default since sriracha is optional. If you enjoy spice, feel free to adjust the sriracha amount to suit your palate or omit it entirely for a gentler flavor.
Can I make this recipe vegetarian or vegan?
Yes! Swap the chicken for baked tofu or tempeh for a plant-based protein boost, and use vegetable broth instead of chicken bone broth. The peanut sauce and veggie combo still shine beautifully without animal products.
Final Thoughts
There’s something incredibly satisfying about enjoying a bowl filled with wholesome ingredients layered in perfect harmony, and this Chicken Protein Bowls with Quinoa, Mango, Edamame, and Peanut Sauce Recipe delivers just that. It’s colorful, nutritious, and bursting with flavors that make each bite exciting. I wholeheartedly encourage you to make this recipe—it’s a fantastic way to bring joy and vitality to your table any time you want a healthy meal that feels indulgent and fresh all at once.
Print
Chicken Protein Bowls with Quinoa, Mango, Edamame, and Peanut Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American Fusion
- Diet: Low Fat
Description
This Chicken Protein Bowl recipe features a wholesome blend of tender shredded rotisserie chicken, nutritious quinoa cooked in flavorful chicken bone broth, fresh purple cabbage, warm edamame, and sweet mango. Topped with a creamy, zesty peanut sauce and fresh cilantro, it offers a balanced, protein-packed meal perfect for a quick lunch or dinner.
Ingredients
Quinoa and Protein
- 1 cup dry quinoa
- 2 cups chicken bone broth
- Salt, to taste
- 2 1/2 cups cooked shredded rotisserie chicken breast
Vegetables and Fruit
- 1 1/2 cups finely shredded purple cabbage
- 1 1/3 cups shelled edamame, warmed
- 1 cup chopped mango (or papaya)
- 2 Tbsp chopped cilantro, for serving
Peanut Sauce
- 1/3 cup peanut butter
- 2 to 4 Tbsp warm water
- 1 1/2 Tbsp fresh lime juice
- 1 1/2 Tbsp honey
- 1 Tbsp tamari (or soy sauce)
- 1/4 tsp dried ginger
- 1/4 tsp garlic powder
- 1 tsp sriracha (optional, or more to taste)
- 1/4 tsp sesame oil (optional)
Instructions
- Rinse and cook quinoa: Place the quinoa in a fine mesh strainer and rinse thoroughly under cold water to remove any bitterness. Drain the quinoa well. In a 2-quart non-stick saucepan, combine rinsed quinoa and chicken bone broth. Season with salt to taste and heat over medium-high heat.
- Simmer quinoa: Bring quinoa and broth to a boil, then reduce heat to medium-low. Cover and let it simmer gently for 15 minutes until the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Drain any excess liquid if necessary. While quinoa cooks, prepare the peanut sauce and other ingredients.
- Make peanut sauce: In a bowl, whisk together peanut butter, 2 tablespoons of warm water, fresh lime juice, honey, tamari, dried ginger, garlic powder, and if using, sriracha and sesame oil. Whisk vigorously until the sauce is smooth and creamy. Add more warm water as needed to achieve desired consistency. Set aside.
- Assemble bowls: Divide the quinoa among four bowls, shaping it into a crescent moon shape on one side of each bowl. Layer the cooked shredded chicken, shredded purple cabbage, warmed edamame, and chopped mango beside the quinoa in each bowl.
- Add finishing touches: Drizzle the prepared peanut sauce evenly over each bowl. Garnish with chopped fresh cilantro before serving. Serve immediately for best flavor and texture.
Notes
- Rinsing quinoa removes its natural bitterness for a better flavor.
- Use chicken bone broth for added richness and nutrients in the quinoa.
- Adjust sriracha quantity in the peanut sauce to control heat level.
- Substitute mango with papaya for a different tropical twist.
- Warm the edamame before assembling the bowl for better texture and warmth.
- This dish can be served warm or at room temperature, making it versatile for meal prep.
