Buddha Bowl with Chicken

Boiled Rice

• 1000 g water
• 1 ½ tsp salt
• 20 g olive oil
• 250 g parboiled rice

Shredded Chicken

• 30 g soy sauce
• 15 g sesame oil, toasted
• 250 g chicken breast fillet, skinless, cut into long strips (3 cm wide)

Vegetables

• 120 g carrots, peeled (1-2 carrots)
• 200 g English cucumber, unpeeled, ends removed
• 180 - 200 g plum tomato, type Roma, firm and small enough to fit whole in feeder (2 tomatoes) or halved to fit
• 100 g red onion, halved vertically (½ onion)
• 160 g romaine lettuce washed and dried (approx. 2 lettuce hearts), halved to fit feeder
• 2 avocado, peeled, pitted, thinly sliced

Yoghurt and Cilantro Sauce

• 8 sprigs cilantro, fresh, leaves only, divided
• ½ tsp salt
• 3 pinches black pepper, ground, to taste
• 250 g plain Greek yoghurt
• 100 g mayonnaise
• 4 tbsp cashew nut, roasted, unsalted