I’m kind of obsessed with making veggie bowls. They usually include a highly flavored protein, a starch, tons of veggies, a powerful sauce and some crunchy toppings. This one is super flavorful and has diverse colors and textures. Feel free to prep additional veggies and chicken for tomorrow. You can also double the quinoa so you have some to spare for breakfast. Serves 4.
For Pulled Masala Chicken
4 large chicken breasts
1 1/2 cups masala sauce (curry or bbq sauce also works well, be sure to check label for healthy ingredients)
For Coconut Quinoa
1 cup quinoa
2 cups coconut milk
Pinch of salt
For Yogurt Sauce
1 clove garlic
1 cup cilantro leaves, stems removed
1 cup mint leaves, stems removed
1 cup greek yogurt
Salt and pepper to taste
6 cups romaine lettuce, chopped
1 cup shredded purple cabbage
1 cup shredded carrots
1 large english cucumber, sliced
1 small red pepper, sliced into thin strips
1 cup chopped mango
1/2 cup cashews
1/2 cup pomegranate seeds
1/2 cup unsweetened coconut strips
For chicken: Heat oven to 325 degrees. Place chicken and masala sauce in a covered 3 quart dish and cook for 1.5 hours. Once cooked, cool and shred cooked chicken with 2 forks. Cooking liquid will reabsorb into shredded chicken.
For quinoa: Combine quinoa, coconut milk, and salt into a saucepan. Bring to a low boil over medium heat. Reduce heat to low, cover saucepan and cook for 12-15 minutes until liquid is absorbed and quinoa is cooked through.
For sauce: Mince garlic and herbs, mix with yogurt and season with salt and pepper to taste.
Assembly: Split veggies, chicken and quinoa artistically amongst 4 bowls. Drizzle with sauce. Garnish and serve.