Buddha bowls frequently find their place on my table. I love the diversity in colour and flavour, and the nutrition is simple when you see it beautifully presented before you. When I build these bowls the focus is to balance macro-nutrients (proteins, carbs and fats) to deliver quality nutrition and sustain energy all throughout the day. For this bowl in particular I’ve swapped a simple poached chicken to one cooked in coconut milk, which changes the flavour - and the texture is deliciously creamy too.

Coconut chicken Buddha bowl

Ingredients
150g free range chicken breast
400ml tin coconut milk
2 kale leaves, stems removed, shredded and tossed with lemon juice
1/2 cup mung bean sprouts
1/2 cucumber, finely sliced
1/2 cup cooked quinoa
1 shallot, finely sliced
1/4 avocado, sliced
Fresh herbs, sesame seeds, apple cider vinegar and a lemon wedge to serve
Sea salt and black pepper

Method
Pour coconut milk into small saucepan and bring to the boil.

Add chicken breasts, bring to a simmer, then turn off heat, cover with lid and allow to poach for 30-40 minutes (depending on size of chicken breast).

Drain coconut milk, slice chicken and set aside.

Arrange kale leaves over the base of the bowl, top with mung bean sprouts, quinoa, cucumber, poached chicken, onions, avocado and fresh herbs.

Sprinkle with sesame seeds, drizzle with apple cider vinegar, season with sea salt and black pepper and serve.

Jacqueline Alwill is a qualified, practicing nutritionist, author of Seasons to Share and director at The Brown Paper Bag.