This yum yum bowl recipe is simple, low carb, flavorful, and bound to impress.
Holly’s Highlights
- Flavor: Asian-inspired flavors make this dish a dinnertime winner without making a reservation.
- Skill Level: Yum Yum bowls are super easy to prep with a tasty garlic-soy sauce that is easy to whisk up, too.
- Make Ahead: Assemble and chill up to 5 days in advance, then drizzle with Yum Yum sauce just before serving.
- Budget Tip: Use leftover shredded or grilled chicken and cut prep time in half.
- Swaps: Use zucchini ‘zoodles’ instead of cauliflower rice.
Ingredient Inventory
- Chicken: Boneless, skinless breasts are easiest to work with, but you can also use chicken cutlets.
- Cauliflower Rice: Cauliflower rice is a great go-to as a base for Yum Yum bowls and an elegant mushroom risotto.
- Sauce: Make it with basics from the fridge and the spice cabinet.
Vibrant Variations
- Other low-carb proteins to try are shrimp, beef, or pork.
- Make a yum yum bowl even yummier by adding keto-friendly veggies like broccoli, peas, bell peppers, cucumber, or avocado.
- Garnish your finished creation with chopped cilantro, peanuts, or slices of avocado. Add a splash of sriracha or sambal for a little bit of spicy heat.
How to Make Yum Yum Bowl
- Marinate chicken, then whisk Yum Yum sauce ingredients together and set aside.
- Cook chicken in oil (full recipe below).
- Scoop cauliflower rice evenly into bowls and top with chicken, toppings, and sauce.
- Garnish with chopped peanuts and cilantro.
Storage Solutions
Keep leftover Yum Yum bowls covered in the refrigerator for up to 5 days. They are perfect for a quick dinner and lunch meal prep! Freezing isn’t recommended since veggies won’t be as firm when thawed, but this recipe is so quick, just start with fresh.
Low Carb Bowls and Wraps
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Yum Yum Bowl
This Yum Yum bowl recipe is loaded with delicious asian inspired flavor.
Equipment
Ingredients
- 1 pound chicken breast 1" cubes
- 3 tablespoons soy sauce
- 2 cloves garlic minced
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
Yum Yum Sauce
- 1 cup mayonnaise
- 1 tablespoon melted butter
- 1 tablespoon ketchup
- 2 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Bowls
- 3 cups cauliflower rice prepared ahead or prepackaged
- toppings as desired *see notes
- 2 tablespoons peanuts roughly chopped, optional
- 2 tablespoons cilantro leaves for garnish, optional
Instructions
- Combine the soy sauce, garlic, and rice vinegar. Add diced chicken to a medium bowl and toss it to thoroughly coat. Set aside to marinate for 10-15 minutes.
- In a bowl, whisk together mayonnaise, melted butter, ketchup, rice vinegar, sugar, garlic powder, and paprika to create the Yum Yum sauce.
- Heat 1 tablespoon olive oil in a pan over medium-high heat. Remove chicken from marinade and add to the pan. Cook for 5-7 minutes or until cooked through.
Bowl Assembly
- Place ¾ cup of prepared cauliflower rice in each bowl. Divide the chicken over the bowls. Add toppings as desired, then drizzle yum yum sauce over the bowls. Garnish with cilantro and peanuts.
Notes
- Nutrition calculated without toppings.
- *Optional additions include: Steamed veggies like broccoli, snap peas, edamame, or peppers. Fresh veggies like diced cucumbers, green onions, julienned bell peppers or carrots are all great options. Chopped peanuts, cilantro, or avocado slices make delicious additions.
Nutrition Information
Calories: 432kcal | Carbohydrates: 7g | Protein: 20g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 891mg | Potassium: 596mg | Fiber: 2g | Sugar: 3g | Vitamin A: 282IU | Vitamin C: 40mg | Calcium: 34mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe inspired by Life with Ayla Rianne
