Chicken Satay Cauliflower Rice Bowls are packed with veggies, tender sautéed chunks of chicken, and a dreamy almond satay sauce! It’s a meal that really impresses!

Update: This recipe was originally published in 2019 and has been republished with all new photos.

Traditional satay sauce is made with crushed peanuts. While I do love peanuts, my son is allergic to them. Thankfully I’m always up for recreating authentic dishes with new ingredients so I was thrilled to work on a version he could enjoy.

My version has a simple ingredient list and almond butter is the star of the show. That drizzle of sauce is THE BEST. It really hits that balance of both sweet and savory! You’ll seriously want to use every single drop of it.

So now the question is how to enjoy the sauce, right? I’m using it as a topping for cauliflower rice bowls. Cauliflower, bell pepper, and cabbage all roast together. We layer tender chunks of sautéed chicken on top before adding that sauce.

This meal is a fun one, friends! I hope you enjoy as much as my family does.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Cauliflower rice
  • Cabbage
  • Red bell pepper
  • Chicken breasts
  • Almond butter
  • Coconut aminos
  • Olive oil
  • Seasonings

To make this recipe start by spreading the cauliflower rice on one side of a large baking sheet. Slice the cabbage and bell pepper into thin strips and add both to the baking sheet. Keep them separate from the cauliflower because we’re going to season them all differently.

Drizzle coconut aminos over the cauliflower. Drizzle olive oil over the cabbage and bell pepper. Salt and pepper everything. Bake at 400 degrees for 10 minutes. Stir. Bake for another 15 minutes.

While veggies are roasting, stir together satay ingredients in a bowl. Set aside.

Slice chicken into 1-inch pieces. Sauté in a little olive or avocado oil until cooked through. Season with salt and pepper. Stir in 3 tablespoons of the satay sauce so chicken is coated.

To assemble, divide all roasted veggies into bowls. Top with chicken. Drizzle remaining almond satay sauce over each.

What sheet pan should you use?

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)

Can you use a different color bell pepper?

Yes. I use a red bell pepper because the peppery flavor isn’t too strong and it has that hint of sweetness that’s so good with the sauce. You could easily use an orange or yellow bell pepper though.

Can you use a different nut butter?

Absolutely. We use almond butter to accommodate a peanut allergy in our house but peanut or cashew butter would work great.

5 from 7 votes

Chicken Satay Cauliflower Rice Bowls

Chicken Satay Cauliflower Rice Bowls are packed with veggies, tender sautéed chunks of chicken, and a dreamy almond satay sauce! It’s a meal that really impresses!


Chicken Cauliflower Rice Bowls

  • 16 oz cauliflower rice
  • 1/2 head cabbage, any color, red cabbage pictured here
  • 1 red bell pepper
  • 1/4 cup coconut aminos
  • 2 tbsp olive oil, extra virgin
  • salt and pepper to taste

Almond Satay Sauce

  • 1/3 cup almond butter, Can sub cashew or peanut butter.
  • 1/3 cup water
  • 1 1/2 tbsp coconut aminos
  • 1 tsp lime juice
  • 1/2 tsp ground ginger
  • 1/2 tsp chili powder
  • 1/2 tsp salt


  • 2 lbs chicken breasts
  • 1 – 2 tbsp olive or avocado oil, I use extra virgin olive oil
  • salt & pepper to taste



  • Preheat oven to 400 degrees.
  • Add riced cauliflower to a large baking sheet. (If you’re ricing your own cauliflower just add florets to a high powered blender and blend until cauliflower has a rice or pearl-like consistency.)
  • Slice red cabbage and red bell pepper into thin strips. (I like to halve my strips so that none of them are really long.) Place both on the baking sheet beside your cauliflower rice. Don’t mix them in with the cauliflower rice because we’re going to flavor them differently.
  • Drizzle Coconut Aminos over your cauliflower rice. Drizzle olive oil over the bell pepper and cabbage. Salt and pepper everything.
  • Place baking sheet in the oven and bake for 10 minutes.
  • Remove from oven and gently stir veggies. Place back in the oven and bake for an additional 15 minutes. (Total baking time should be 25 minutes.)

Almond Satay Sauce

  • Combine sauce ingredients in a bowl. (Use a bowl that's a bit larger than you need so you won't make a mess while stirring.) Stir until smooth.


  • While vegetables are roasting, cut your chicken into 1 inch cubes.
  • Add olive or avocado oil to a hot skillet on medium high heat. 
  • Place chicken cubes in pan. Salt and pepper. Sauté until browned on each side, flipping occasionally. Once chicken is cooked through (approximately 4-5 minutes), remove pan from heat. Add 3 tbsp of Almond Satay Sauce to chicken and stir so it coats the chicken. Set aside.

To Assemble

  • To assemble, divide all roasted veggies into bowls. Top with chicken. Drizzle remaining Almond Satay Sauce over each. Use it all! It’s so good! Then eat!


You can swap out any of the vegetables for another veggie that cooks in a similar amount of time. I recommend broccoli or fresh green beans!
You’ll need a large baking sheet to accommodate all these veggies! Use one that is at least 12 x 17 or use two smaller baking sheets.


Calories: 569kcal, Carbohydrates: 23g, Protein: 56g, Fat: 28g, Saturated Fat: 6g, Cholesterol: 144mg, Sodium: 1090mg, Potassium: 1648mg, Fiber: 7g, Sugar: 8g, Vitamin A: 2270IU, Vitamin C: 155.5mg, Calcium: 156mg, Iron: 3.1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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