Chicken Schnitzel Abundance Bowl with Brown Rice, Avocado, Edamame & Sriracha Drizzle
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!
Ingredients
Protein
- 500 g chicken schnitzel store-bought, approximately 4 pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter optional
Fibre
- 1.5 cups brown rice
Fresh
- 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
Drizzle Sauce
- 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.
- Cook the 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.
- Air fryer method: Lightly spray schnitzels with oil and air-fry at 200°C for 8–10 minutes, flipping halfway, until golden and crisp.
- 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.
- Stir together sweet chilli sauce, sriracha, and Greek yoghurt (if using) until smooth. Adjust consistency with a splash of water if needed.
- 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.
Video
Notes
Cooking Tips for Beginners
- Make sure your oil is hot before adding the schnitzel to get a crispy coating.
- Use tongs to flip the schnitzel gently to avoid splashes.
- Taste the slaw before serving and adjust vinegar or sweetness to your liking.
Serving Suggestions
- Serve with extra lime or lemon wedges for brightness.
- Add a side of pickled ginger for a zesty contrast.
- Serve with extra sriracha on the side for those who love spice.
Make-Ahead or Prepare-Ahead Guidance
- Rice can be cooked up to 3 days in advance and stored in an airtight container in the fridge.
- Slaw can be prepped a few hours ahead but dress it just before serving to keep it fresh.
- The drizzle sauce can be made in advance and stored in the fridge for up to 4 days.
Freezer Friendly
- The schnitzel can be cooked, cooled, and frozen for up to 1 month. Reheat in an air fryer or oven for best texture.
- Other components are best enjoyed fresh.
Storage Advice
- Fridge: Store rice, schnitzel, and slaw in separate containers for up to 3 days.
- Reheating: Reheat schnitzel in an air fryer or oven to maintain crispness. Rice can be microwaved.
Meal Prep Instructions
- Cook rice and store in portions.
- Prepare drizzle sauce and store separately.
- Prep slaw ingredients but dress fresh.
- Cook schnitzel just before eating or reheat if meal prepping.
- Assemble just before serving for the best texture.
Substitutions
Protein:- Swap schnitzel for grilled chicken breast or crispy tofu.
- Substitute with quinoa, white rice, or cauliflower rice.
- Use plain yoghurt with lemon as a milder alternative.
- Omit peanuts if allergic or replace with toasted sunflower seeds.
FAQs
- Can I use homemade schnitzel?
Yes! Simply crumb your own chicken breast with breadcrumbs and cook as directed. - Can I make this gluten-free?
Yes, use gluten-free schnitzel and check the labels on the sweet chilli sauce and sriracha. - Can I make it vegetarian?
Absolutely. Swap chicken for crispy tofu or a vegetarian schnitzel. - Is this dish spicy?
It has a mild to moderate heat. Adjust the sriracha to suit your preference.
Related Recipes on Wholesome by Sarah
- Spiced Chicken Rainbow Grain Bowl with Tahini Yoghurt
- Asian Salmon Bowl with Brown Rice, Cucumber Salad & Wasabi Peas
- Halloumi & Chickpea Abundance Bowl with Roasted Sweet Potato and Hummus-Yoghurt Drizzle
- Pan-Fried Halloumi, Cherry Tomato & Pearl Couscous Salad
Helpful Hints
- Add toasted sesame seeds for extra crunch.
- Use leftover schnitzel in wraps or sandwiches the next day.
- For a lower-carb option, swap rice for shredded cabbage or cauliflower rice.
Nutrition
Carbohydrates: 63.4gProtein: 24.9gFat: 30.1gFiber: 9.1g
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