Chicken Schnitzel Abundance Bowl with Brown Rice, Avocado, Edamame & Sriracha Drizzle

This Chicken Schnitzel Abundance Bowl is a deliciously satisfying meal that combines crispy schnitzel, hearty brown rice, crunchy peanuts, and a vibrant slaw with edamame, avocado, cucumber, and fresh chilli. Finished with a sweet and spicy sriracha drizzle, this bowl packs bold flavour and nourishing ingredients in every bite.

Perfect for a quick, wholesome dinner or a hearty lunch, this abundance bowl offers balance, texture, and a wonderful mix of hot, cold, soft, and crunchy elements. It’s an excellent way to make schnitzel feel lighter and fresher, all while still being incredibly filling and comforting.

At Wholesome by Sarah, we love meals that are easy to prepare yet bring so much colour and joy to the table. This bowl is a great example of how simple store-bought ingredients, like schnitzel, can be elevated into a balanced, vibrant, and nourishing dish that feels restaurant-worthy but is perfect for busy weeknights at home. You can easily prep elements ahead and build your bowl when ready, great for meal prep too!

Chicken Schnitzel Abundance Bowl with Brown Rice, Avocado, Edamame & Sriracha Drizzle

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Servings 4

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Ingredients

  

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• 500 g chicken schnitzel store-bought, approximately 4 pieces
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter optional
• 1.5 cups brown rice
• 2 cups frozen edamame beans thawed
• 1 avocado large, diced
• 1 cucumber large, cut into batons
• 1/2 cup coriander roughly chopped
• 1/2 cup roasted peanuts roughly chopped
• 1 red chilli large, sliced
• 2 tablespoons rice wine vinegar
• 2 teaspoons caster sugar or honey
• 3 tablespoons sweet chilli sauce
• 1 tablespoon sriracha
• 1 tablespoon greek yoghurt optional, for a creamy version

Instructions

 

• Rinse the brown rice under cold water. Add to a saucepan with 3.75 cups of water and a pinch of salt. Bring to the boil, then reduce heat to low, cover, and simmer for 30–35 minutes or until tender. Fluff with a fork and set aside.
  1.5 cups brown rice
• Cook the chicken schnitzel:
  500 g chicken schnitzel
• Pan method: Heat olive oil and butter (if using) in a large frying pan over medium heat. Cook schnitzels for 4–5 minutes per side until golden and cooked through.
  500 g chicken schnitzel, 1 tablespoon extra virgin olive oil
• Air fryer method: Lightly spray schnitzels with oil and air-fry at 200°C for 8–10 minutes, flipping halfway, until golden and crisp.
  500 g chicken schnitzel, 1 tablespoon extra virgin olive oil
• In a bowl, combine the thawed edamame, avocado, cucumber, coriander, roasted peanuts, and sliced chilli. In a small bowl, mix the rice wine vinegar and sugar or honey until dissolved. Pour over the slaw and toss gently to combine.
  2 cups frozen edamame beans, 1 avocado, 1 cucumber, 1/2 cup coriander, 1/2 cup roasted peanuts, 1 red chilli, 2 tablespoons rice wine vinegar, 2 teaspoons caster sugar
• Stir together sweet chilli sauce, sriracha, and Greek yoghurt (if using) until smooth. Adjust consistency with a splash of water if needed.
  3 tablespoons sweet chilli sauce, 1 tablespoon sriracha, 1 tablespoon greek yoghurt
• Divide brown rice between 4 bowls. Top with sliced schnitzel, a generous spoon of the edamame slaw, and a good drizzle of the sweet chilli sauce. Garnish with extra coriander or chilli if desired.
  1.5 cups brown rice, 500 g chicken schnitzel, 2 cups frozen edamame beans, 1 avocado, 1 cucumber, 3 tablespoons sweet chilli sauce

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Keywords

Dinner, Lunch, Salad

Chicken

Difficulty Easy