Buddha Bowl with Chicken (TM5)

Boiled Rice

• 1000 g water
• 20 g olive oil
  or unsalted butter, diced
• 1 ½ tsp fine sea salt
• 250 g white rice

Shredded Chicken

• 30 g soy sauce
• 10 g toasted sesame oil
  or olive oil
• 250 g chicken breast, skinless, cut in strips (3 cm)

Vegetables

• 120 g carrots, peeled (1-2 carrots, see tip)
• 200 g avocado, firm (see tip), peeled, halved or quartered
• 200 g cucumber, peeled or unpeeled, ends removed
• 180 - 200 g plum tomatoes, firm and small enough to fit whole in feeder (approx. 2 tomatoes)
• 100 g red onion, halved or quartered vertically
• 160 g little gem lettuces (approx. 2), washed and dried, halved to fit in feeder

Yoghurt and Coriander Dressing

• 7 sprigs fresh coriander, leaves only, plus 1 Tbsp extra for garnishing
• ½ tsp fine sea salt
• 3 pinches ground black pepper
• 250 g plain yoghurt
• 100 g mayonnaise
• 4 Tbsp roasted, unsalted cashew nuts, roughly chopped, for garnishing (optional)