Roast It Once, Serve It 3 Times: Part 2 of 3
This wonderful bowl was inspired by a dish I had at the Flower Child in Boulder, CO 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 -- I could see it as a make-ahead meal or lunch!This is part 2 of 3 from our series Roast Once, Serve Thrice. 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 3 Times: Part 1 of 3.
Chicken Gobbler Bowl
Chicken Gobbler Bowl
Yield 4
Prep time
10 MinTotal time
10 MinHere's a bed of quinoa topped with veggies, winter squash or yams, 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 yams microwaved, 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, instapot, or covered sauce pan on the stove on medium heat.
- Prepare all the other ingredients as mentioned in their list.
- Make the bowls. Place the quinoa on the bed of the bowl. Top with chicken, yams, broccoli, kale, and tomatoes. Top the chicken with a dab of mayonnaise. Serve hot.
Nutrition Facts
Calories
743.09Fat
14.48Sat. Fat
2.74Carbs
115.4Fiber
15.76Net carbs
99.65Sugar
2.1Protein
37.43Sodium
130.48Cholesterol
65.47
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