This is a hearty and healthy bowl you can throw together for lunch or dinner. The dressing is out of this world, so be sure to make extra to use throughout your week. If you would like to make a grain free version, sub out the quinoa for cauli rice. This also tastes great with a fried egg added on top or you can sub any protein of your choice for the chicken.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 6 hours |
| Servings |
servings
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Ingredients
Bowl
- 1/2 Cup cabbage shredded or thinly sliced
- 1/2 Cup quinoa cooked according to directions. Can sub cauli rice
- 1/2 Medium bell pepper diced
- 1/4 Cup carrot grated
- 1 Tbsp cilantro chopped
- 1/4 Cup green onion chopped
- 2 Tbsp cashews chopped
- 2 Medium chicken breasts
- 1/2 Cup chicken broth
Dressing
- 2 tsp garlic minced
- 1 Tbsp cilantro
- 1 Tbsp almond butter or unsweetned pure nut butter
- 1.5 Tbsp lime juice
- 1/2 tsp soy sauce or coconut aminos/tamari
- 1/2 Tbsp apple cider vinegar
- 1/2 Tbsp ginger freshly grated works best but dried will work
- 1 Tbsp coconut milk
- 1 tsp raw honey
- 1/4 tsp chili paste optional for added heat
- 1/4 Cup olive oil
- 1 tsp sesame oil
Ingredients
Bowl
Dressing
|
Instructions
Chicken and Bowl
- Slow cook the chicken ahead of time by covering 2 breasts in broth in the slow cooker (we always suggest making more to have shredded chicken on hand for grab n go meals), cook on low 4-6 hours. When finished, shred using 2 forks. If you have an Instapot, you can also cook in there on pressure cook, for about 10-15 minutes.
- To assemble quinoa bowl, combine by tossing cooked quinoa, veggies, cashews, shredded chicken, and dressing to taste.
Dressing
- Place all dressing ingredients, except oil into a blender and blend until well combined. Then slowly add in oil and blend again. Place dressing to the side while you prepare salad and try not to drink it all before you make the salad!
- Pour desired amount of dressing over the bowl, and enjoy!
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