Coconut Cashew Chicken Crunch Bowl – Your New Favorite Meal

Hey there, flavor friend! Have you ever opened your fridge, stared at a bunch of gorgeous ingredients, and thought, “I want to eat ALL of this, but I want it to feel like a *meal*”? Not just a thrown-together plate, but a vibrant, layered, textural masterpiece that makes you do a little happy dance with the first bite?

That, my friends, is the exact magic of a well-built bowl. And today, I’m sharing the blueprint for my all-time favorite: the Coconut Cashew Chicken Crunch Bowl. This isn’t just food; it’s a flavor experience. Imagine tender, herbaceous mint jasmine rice as your base. Pile on golden, savory chicken, crispy roasted broccoli, and buttery sautéed mushrooms. Then, come the fresh players: cool, shredded lettuce and a quick-pickled carrot-cucumber salad for a zingy crunch. Crown it with creamy avocado, a shower of toasted cashews and coconut flakes, and the star of the show—a luxuriously creamy, tangy, slightly sweet coconut cashew dressing that ties every single element together.

It’s the kind of meal that looks like you fussed for hours, but secretly comes together with some clever multitasking. It’s nourishing, it’s satisfying, and it’s packed with so many textures and tastes that every forkful is a surprise. So, tie on your apron, grab your favorite chopping board, and let’s build something beautiful (and incredibly delicious) together.

The Bowl That Brings the Beach Home

This bowl tastes like a sunny afternoon to me. I grew up in a little coastal town where “fusion” wasn’t a trend—it was just how we ate. My dad would bring home fresh catch, my grandma’s garden was bursting with herbs and veggies, and the flavors of the sea and the tropics were always on our table.

One of my favorite memories is of us packing elaborate picnics for the beach. We’d lay out blankets and unpack containers of this and that—leftover grilled chicken from the night before, a big tub of rice tossed with whatever herb was taking over the garden, a jar of quick-pickled veggies to cut through the richness. We’d all build our own plates right there in the sand, combining a bit of everything, drizzling it with whatever dressing my mom had whisked up. It was casual, creative, and bursting with freshness.

This Coconut Cashew Chicken Crunch Bowl is my love letter to those meals. It captures that same spirit of mixing and matching, of bold flavors (hello, coconut and ginger!) meeting simple, wholesome ingredients. It’s a taste of my coastal childhood, reimagined for your kitchen table, no sand required.

Coconut Cashew Chicken Crunch Bowl : Fresh, Filling, and Full of Texture

Author: islamerrick
Total Time: 45 minutes
Yield: 2 servings

Print Recipe

Description

This bowl has it all: tender chicken, crunchy veggies, creamy avocado, roasted goodness, and a flavor-packed coconut cashew dressing. It’s a vibrant, nourishing meal made with whole ingredients and layered textures—perfect for lunch, dinner, or next-day leftovers.

Ingredients

Chicken breast, cooked and sliced

Shredded lettuce

Roasted broccoli

Carrot & cucumber salad (soaked in rice vinegar)

Mint jasmine rice

Sautéed onions & mushrooms

Avocado with sesame seeds

Toasted cashews & coconut flakes

Dressing (eyeball to taste):

Cashew or almond butter

Coconut oil

Sesame oil

Coconut aminos

Tamari

Ginger

Lime juice

Garlic

Instructions

Prepare jasmine rice and mix in fresh mint once cooked.

Roast broccoli until crisp and sauté onions and mushrooms until golden.

In a bowl, assemble rice, lettuce, chicken, roasted veggies, and avocado.

Top with carrot-cucumber salad, toasted cashews, and coconut flakes.

Drizzle with the homemade cashew dressing and sprinkle with sesame seeds.

Garnish with lime wedges and serve fresh.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner, Main Course

Nutrition

Calories: ~500–600 per bowl (varies with dressing and toppings)
Protein: 30g

Gathering Your Flavor Crew: Ingredients & Insights

Here’s everything you’ll need to create this texture-packed wonder. Don’t stress about being exact—bowls are forgiving! Use this as your playground.

Chicken Breast, cooked and sliced: The hearty protein anchor. I love seasoning it simply with salt, pepper, and a pinch of garlic powder before pan-searing or baking. Chef’s Swap: Use shredded rotisserie chicken for a 10-minute shortcut, or swap in crispy baked tofu or chickpeas for a plant-powered version.
Shredded Lettuce: For that essential, refreshing crunch. I like butter lettuce or romaine for their crisp, sweet notes.
Roasted Broccoli: Earthy, crispy, and irresistible. Roasting transforms it into savory little flavor bombs. Pro Tip: Toss with a tiny bit of sesame oil before roasting for an extra layer of nuttiness.
Carrot & Cucumber Salad (soaked in rice vinegar): The quick-pickle pop! This 10-minute soak in rice vinegar (with a pinch of salt and sugar) gives them a tangy, bright crunch that cuts through the creaminess perfectly.
Mint Jasmine Rice: Fragrant jasmine rice gets a wake-up call from fresh, chopped mint. It’s herbaceous, light, and the perfect fluffy base. Chef’s Insight: Stir the mint in right after cooking so the residual heat wilts it gently, releasing its aroma.
Sautéed Onions & Mushrooms: The umami depth squad. Sauté until golden and tender for a rich, savory layer. Cremini or shiitake mushrooms are my go-to.
Avocado with Sesame Seeds: Creamy richness meets a tiny toasty crunch. The sesame seeds aren’t just pretty—they add a fantastic texture contrast.
Toasted Cashews & Coconut Flakes: The finishing crunch! Toasting is non-negotiable—it unlocks their oils and maximizes flavor. Do it in a dry pan over medium-low heat until just golden.

For The Magical Coconut Cashew Dressing:

Cashew or Almond Butter: The creamy foundation. It gives the dressing body and a subtle nutty sweetness.
Coconut Oil & Sesame Oil: A dynamic duo. Coconut oil adds tropical aroma, while sesame oil brings that deep, toasty signature flavor. Use sparingly!
Coconut Aminos & Tamari: The salty-savory heart. Coconut aminos (@bigtreefarmsbali is my favorite) are slightly sweeter and less salty than soy sauce; tamari adds a richer, gluten-free umami punch. Substitute: You can use all tamari or light soy sauce if needed.
Fresh Ginger & Garlic: The zingy, aromatic kick. Grate them finely for the smoothest dressing.
Fresh Lime Juice: The essential brightener. It balances the richness and makes all the flavors sing.

Let’s Build the Bowl: Your Step-by-Step Roadmap

The key to this bowl’s “easy” factor is multitasking. We’ll get everything going at once like a well-orchestrated kitchen symphony. Preheat your oven to 425°F (220°C) and let’s roll!

Rice First. Get your jasmine rice cooking according to package directions. Once it’s cooked, fluff it with a fork, then stir in a big handful of finely chopped fresh mint. Let it hang out, covered, to keep warm. Chef’s Hack: No time? Use a quality pre-cooked jasmine rice pouch and just warm it with the mint stirred in.
Roast & Sauté Simultaneously. Toss your broccoli florets with a drizzle of oil, salt, and pepper. Spread them on a baking sheet and pop them in the hot oven. They’ll need 20-25 minutes for perfect crisp edges. While that’s happening, heat a skillet over medium heat. Add a drizzle of oil and cook your sliced onions and mushrooms with a pinch of salt until they’re soft, golden, and smelling amazing (about 10-12 minutes).
The Quick-Pickle. In a small bowl, whisk a couple tablespoons of rice vinegar with a pinch of salt and sugar until dissolved. Thinly slice or spiralize your carrot and cucumber, toss them in the vinegar mixture, and set aside. They’ll lightly pickle as you prep everything else.
Toast Your Toppings. In a small dry pan over medium-low heat, toast your cashews and coconut flakes separately. Watch them like a hawk! They go from golden to burnt in seconds. The cashews should be fragrant, the coconut lightly browned. Set aside.
Blend the Dressing. In a blender or small food processor, combine all dressing ingredients. Start with equal parts (about 2 tbsp each) of nut butter, coconut aminos, and lime juice, a teaspoon each of grated ginger and garlic, and a ½ teaspoon of sesame oil. Blend, then taste. This is your moment! Want it tangier? Add lime. Saltier? More tamari. Creamier? A splash of water. Blend until silky smooth.
Assemble with Joy! Here comes the fun part. In your favorite deep bowl, start with a generous bed of mint rice. Arrange your shredded lettuce, roasted broccoli, sautéed mushroom mix, and sliced chicken in little piles around the bowl. Drain your quick-pickled veggies and add a mound. Place half an avocado, sliced, on top and sprinkle it with sesame seeds. Now, shower it all with those toasted cashews and coconut flakes.
The Grand Finale. Drizzle that glorious coconut cashew dressing generously over everything. I like to add an extra lime wedge on the side for squeezing. Now, take a photo if you must (I always do!), then grab your fork, dig to the bottom to get a bit of everything, and prepare for the flavor wave.

Serving Up the Good Vibes

This bowl is a complete meal in itself, so it needs little accompaniment. I love serving it with extra lime wedges and a small bowl of the leftover dressing on the side for the true sauce enthusiasts at the table (that’s me!). For a casual dinner with friends, I’ll often put all the components—rice, roasted veggies, toppings, dressing—in separate bowls on the counter and let everyone build their own masterpiece. It’s interactive, fun, and guarantees happy, full bellies.

Make It Your Own: Delicious Variations

The beauty of a bowl is its flexibility. Play with these swaps to suit your mood or dietary needs:

Go Fully Plant-Based: Swap the chicken for baked, crispy tofu cubes or seasoned chickpeas. Use maple syrup instead of honey in the dressing if needed.
Change the Grain: Try cilantro-lime quinoa, soba noodles, or even a bed of massaged kale for a different base.
Switch the Protein: Leftover grilled shrimp, flaked salmon, or even thinly sliced steak would be incredible here.
Play with the Crunch: Swap cashews for peanuts or almonds. Add crispy wonton strips or roasted chickpeas for a different kind of crunch.
Spice It Up: Add a sliced fresh chili or a teaspoon of sriracha to the dressing for a spicy kick.

Isla’s Kitchen Notes

This recipe has been a BiteTide staple for years, and it’s evolved from a simple chicken-and-rice plate to this textured extravaganza. The biggest game-changer was definitely the quick-pickle step—that hit of acidity is what makes the whole bowl feel bright and balanced, not heavy.

A funny story: I once was so distracted chatting with a friend while toasting the coconut flakes that I completely burned an entire batch. The kitchen smelled like a campfire (not in a good way) for hours! So now, I set a timer for 2 minutes and NEVER walk away. Learn from my smoky mistakes!

Finally, don’t skip the toasting of the nuts and coconut. That one tiny extra step elevates the entire bowl from “good” to “unforgettable.” Trust me on this one.

Your Questions, Answered

Q: Can I make this ahead for meal prep?
A: Absolutely! This is a fantastic meal prep candidate. Keep the components separate in your containers: rice in one, roasted veggies and chicken in another, fresh veggies (lettuce, avocado, quick-pickle) in a third, and dressing in a small jar. Assemble and dress just before eating to keep everything from getting soggy. The dressing will keep beautifully in the fridge for up to 5 days.

Q: My dressing is too thick! How do I thin it out?
A: No problem! This happens all the time. Simply whisk in warm water, one tablespoon at a time, until it reaches a drizzle-able consistency. You could also use a touch more lime juice or coconut aminos.

Q: I don’t have coconut aminos. What can I use?
A: You can substitute with an equal amount of light soy sauce or tamari, but be aware it will be saltier. I’d recommend starting with ¾ of the amount, tasting, and adding a tiny bit of honey or maple syrup to mimic the slight sweetness of coconut aminos.

Q: How do I prevent my avocado from browning if I have leftovers?
A: For leftovers, it’s best to store the sliced avocado separate from the bowl, with the pit left in and a squeeze of lime juice over the top, wrapped tightly. For the initial assembly, adding the sesame seeds directly on the avocado helps create a barrier against air, slowing the browning a bit!

Nourishment Notes

This bowl is a wonderful balance of macronutrients and vibrant micronutrients. Each serving provides a solid source of lean protein from the chicken, complex carbohydrates and fiber from the rice and veggies, and healthy fats from the avocado, nuts, and dressing. It’s naturally gluten-free (with tamari) and dairy-free. Approximate nutrition per serving (1 bowl, with dressing): Calories: 500-600, Protein: ~30g, Fat: ~25g (mostly unsaturated), Carbohydrates: ~45g, Fiber: ~10g. Remember, these are estimates and will vary based on your specific ingredients and portions.

There you have it! My beloved Coconut Cashew Chicken Crunch Bowl in all its glory. I hope it brings as much color, crunch, and joy to your table as it does to mine. If you make it, I’d love to see your creation! Tag me @BiteTide on Instagram or Pinterest. Now, go ride that flavor wave! – Isla 💛