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
- Top with cilantro, then squeeze the lime juice over the bowl. Add as much Thai peanut dressing as desired.
- 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
- Preheat the oven to 400 degrees.
- Drain and rinse the chickpeas. Pat dry and place in a bowl.
- Mix together the chickpeas, oil, garlic powder, salt and pepper.
- Place the chickpeas in a single layer and roast for 20 – 25 minutes, or until a nice golden brown.
- 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
- Place all of the ingredients together in a blender,except the water together and mix well.
- Slowly add the water to the peanut butter until it reaches a nice creamy consistency about the thickness of heavy cream.
- Store in an airtight container in the refrigerator for up to a week.
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