THAI CHICKEN POWER BOWL


THAI CHICKEN POWER BOWL

INGREDIENTS
  • ½ cup cooked quinoa, cold or room temperature
  • ½ cup spiralized zucchini
  • 1 small carrot, cut
  • 1/4 cup red peppers, cut
  • 1 large celery, cut
  • 1/2 avocado, cubed
  • ¼ cup red cabbage, chopped
  • ¼ cup roasted chickpeas (recipe below)
  • 1/2 cup cooked shredded chicken
  • Cilantro for garnish
  • Juice of one lime
  • Simple Thai peanut dressing (recipe below)
 INSTRUCTIONS
  1. Top with cilantro, then squeeze the lime juice over the bowl. Add as much Thai peanut dressing as desired.
  2. ENJOY!

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GARLIC ROASTED CHICKPEAS

INGREDIENTS
  • 1 14oz can chickpeas
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
 INSTRUCTIONS
  1. Preheat the oven to 400 degrees.
  2. Drain and rinse the chickpeas. Pat dry and place in a bowl.
  3. Mix together the chickpeas, oil, garlic powder, salt and pepper.
  4. Place the chickpeas in a single layer and roast for 20 – 25 minutes, or until a nice golden brown.
  5. Allow to cool completely at room temperature. You will have enough for a few more power bowls.

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THAI PEANUT DRESSING

INGREDIENTS
  • ½ cup creamy peanut butter
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons coconut amino sauce
  • 1 ½ tablespoons honey
  • 1 teaspoon ginger paste
  • ¼ teaspoon fish sauce
  • ¼ teaspoon cayenne pepper
  • 1 Large handful of cilantro, chopped
  • Salt and pepper to taste
  • Water as needed
 INSTRUCTIONS
  1. Place all of the ingredients together in a blender,except the water together and mix well.
  2. Slowly add the water to the peanut butter until it reaches a nice creamy consistency about the thickness of heavy cream.
  3. Store in an airtight container in the refrigerator for up to a week.
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