This wonderful bowl was inspired by a dish at the Flower Child in Boulder, Colorado, where they make vegan “Mother Earth” bowls. You can make your own bowl vegan by substituting beans or tofu for the chicken. Feel free to experiment with this delicious recipe — perhaps as a make-ahead meal or lunch! This is part 2 of 3 from our series Roast Once, Serve Three Times. In it, we roast a single chicken and serve it in three different ways. You can find the first installment in the post Roast It Once, Serve It Three Times: Roasted Chicken and Potatoes.
Chicken Grain Bowl
Here's a bed of quinoa topped with veggies, winter squash or sweet potatoes, and sliced roasted chicken. You can make everything ahead of time or use the recipe as a guideline to use up leftovers.
Ingredients
- 2 cups quinoa
- 2 cups water
- 12 ounces roasted chicken cubed
- 2 each sweet potatoes cooked, peeled, cut in quarters
- 2 each broccoli florets steamed in microwave
- 1 cup kale leaves rinsed and ready to serve
- 1 each tomato cut in wedges
- 4 tsp chipotle mayonnaise or regular mayonnaise seasoned with chili powder
Instructions
- Cook the quinoa and water in a rice cooker, Instant Pot, or covered sauce pan on the stove on medium heat.
- Prepare all the other ingredients as mentioned in the list.
- Assemble the bowls. Place the quinoa on the bottom of the bowl. Top with chicken, sweet potatoes, broccoli, kale, and tomatoes. Top the chicken with a dab of mayonnaise. Serve hot.
Notes
Nutrition information: Serving: 1/4 recipe | Calories: 743kcal | Carbohydrates: 115.4g | Protein: 37.43g | Fat: 14.48g | Saturated Fat: 2.74g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 65.47mg | Sodium: 130.48mg | Potassium: (data not available) | Carbs: 115.4 g | Fiber: 15.76g | Net carbs: 99.65g | Sugar: 2.1g | Vitamin D: 0mcg | Vitamin A: (data not available) | Vitamin C: (data not available) | Calcium: (data not available) | Iron: (data not available)
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