Yield: 4 people
Thai Chicken Bowl
This delicious thai chicken bowl is the perfect easy weeknight meal! It's quick, easy, and done in under 30 minutes. The bowls are packed with vibrant veggies, crispy chicken, and a delicious homemade creamy sesame sauce. Plus it is gluten free, dairy free, and paleo.
Ingredients
- 2 tbsp olive oil
- 2 cups cooked chicken , cut into bite sized pieces
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 2 large carrots, peeled and largely chopped
- 2 cups greens of choice
- 1 cup cooked rice
- ½ cup cashews, dry roasted
- sesame seeds, to garnish
Creamy Sesame Dressing
- 3 tbsp organic tahini
- 1 tbsp coconut aminoes
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 1 tsp maple syrup
- 1-3 tbsp water, if needed
Instructions
- Whip up the dressing. In a small bowl, combine the dressing ingredients, and whisk until smooth. It’ll take some stirring for the tahini to fully incorporate, but just keep going! If the dressing is too thick, slowly add in water until it reaches the desired consistency.
- Cook the veggies. Preheat the oven to 425. Toss veggies in olive oil and salt then spread evenly on a lightly greased sheet pan. Cook for about 20-25 minutes, tossing halfway through.
- Assemble the bowls. Start with a layer of greens, followed by rice, veggies, and chicken. Finally add cashews.
- Serve & enjoy! Drizzle the thai chicken bowls with creamy sesame dressing and top with sesame seeds. Enjoy!
Notes
- Store in an airtight container in the fridge for up to 4-5 days. For best leftovers, store greens on their own and store dressing on it's own then assemble to bowls when you're ready to eat the leftovers.
- When making the dressing, choose a tahini that is smooth and runny. The consistency of the tahini matters. I always choose Soom Foods tahini.
- As the dressing starts to come together, the tahini will seize up, and the sauce will thicken. Don’t worry about it! It’s totally normal. Keep whisking, and slowly add water if needed to thin it out. You’ll have a smooth, creamy tahini salad dressing in no time.
- Have fun with the veggies! One of the best parts of these thai chicken bowls is that it is versatile. Play around veggies and use what you have on hand. Some great additions: red bell pepper, red onion, zucchini, etc.
- Toast the cashews. Heat a skillet over medium-high heat. Then add cashews and cook, tossing occasionally, until the cashews begin to brown and smell toasty – about 4 minutes.
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