Roast It Once, Serve It 3 Times: Part 2 of 3

This wonderful bowl was inspired by a dish I had at the Flower Child in Boulder, CO where they make vegan "Mother Earth" bowls.You can make your own bowl vegan by substituting beans or tofu for the chicken. Feel free to experiment with this delicious recipe -- I could see it as a make-ahead meal or lunch!This is part 2 of 3 from our series Roast Once, Serve Thrice. In it, we roast a single chicken and serve it in three different ways. You can find the first installment in the post Roast It Once, Serve It 3 Times: Part 1 of 3.

Chicken Gobbler Bowl

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Chicken Gobbler Bowl

Yield 4

Author Judy Doherty

Prep time

10 Min

Total time

10 Min

Here's a bed of quinoa topped with veggies, winter squash or yams, and sliced roasted chicken. You can make everything ahead of time or use the recipe as a guideline to use up leftovers.

Ingredients

• 2 cups quinoa
• 2 cups water
• 12 ounces roasted chicken cubed
• 2 each yams microwaved, peeled, cut in quarters
• 2 each broccoli florets steamed in microwave
• 1 cup kale leaves rinsed and ready to serve
• 1 each tomato cut in wedges
• 4 tsp chipotle mayonnaise or regular mayonnaise seasoned with chili powder

Instructions

1. Cook the quinoa and water in a rice cooker, instapot, or covered sauce pan on the stove on medium heat.
2. Prepare all the other ingredients as mentioned in their list.
3. Make the bowls. Place the quinoa on the bed of the bowl. Top with chicken, yams, broccoli, kale, and tomatoes. Top the chicken with a dab of mayonnaise. Serve hot.

Nutrition Facts

Calories

743.09

Fat

14.48

Sat. Fat

2.74

Carbs

115.4

Fiber

15.76

Net carbs

99.65

Sugar

2.1

Protein

37.43

Sodium

130.48

Cholesterol

65.47

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