Winter Chicken Nourish Bowl With Roasted Cauliflower & Peanut Sauce

Have you hopped onto the nourish bowl train? This is one health food trend I’m already 100% behind, because my ideal eating situation is always out of a bowl. Everything all mixed up together, lots of sauce, toppings, and crunchies. A good nourish bowl, or macrobowl, requires a few things for me: The basics (protein, grain/carb, and veggies), sauce, and crunchy toppings. Today’s nourish bowl is all about staying warm and eating hearty for the cold days we’ve been having: brown rice, grilled chicken, roasted cauliflower, mandarin oranges, and fresh veggies. All topped off with a delicious homemade peanut sauce and sesame seeds for crunchies 🙂 Expect to see a lot more yummy bowls coming up, because this is basically how I’ve been eating all of my meals lately!

Winter Chicken Nourish Bowl With Roasted Cauliflower & Peanut Sauce | Odessa Darlling

Winter Chicken Nourish Bowl With Roasted Cauliflower & Peanut Sauce | Odessa Darlling

Winter Chicken Nourish Bowl With Roasted Cauliflower & Peanut Sauce | Odessa Darlling

Winter Chicken Nourish Bowl With Roasted Cauliflower & Peanut Sauce | Odessa Darlling

Winter Chicken Nourish Bowl With Roasted Cauliflower & Peanut Sauce | Odessa Darlling

 

Winter Chicken Nourish Bowl With Roasted Cauliflower & Peanut Sauce
 
Prep time
Cook time
Total time
 
Perfectly browned chicken, roasted cauliflower, hearty brown rice, and a tasty peanut sauce combine with fresh oranges and veggies for a perfect winter meal! Gluten free and packed with protein and healthy fat to keep you going on cold days.
Author:
Serves: 2
Ingredients
Peanut Sauce:
  • ¼ cup peanut butter
  • 2 tablespoons gluten-free tamari
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon chili garlic sauce
Cauliflower:
  • ½ large head cauliflower (or 1 small), cut into florets
  • ½ tsp garlic powder
  • 1 tablespoon avocado oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon avocado oil
  • Freshly ground salt & pepper
To assemble:
  • 1½ cups cooked rice
  • 1 medium carrot, shredded
  • 2 cups shredded lettuce
  • 2 green onions, sliced
  • 2 mandarin oranges
  • Sesame seeds
Instructions
Peanut Sauce:
  1. Combine all ingredients and blend using food processor or immersion blender. Set aside.
Cauliflower:
  1. Preheat oven to 350°F. Line baking sheet with foil. In a medium bowl, combine cauliflower with oil, garlic powder, salt and pepper. Toss to coat, then place on prepared baking sheet. Bake 25 minutes, flipping cauliflower once halfway through.
Chicken:
  1. Preheat oil in pan over medium high heat. Season both sides of chicken. Once pan is hot, cook chicken for 5 minutes, flip, and cook 5-10 additional minutes, until chicken reaches 165°F and both sides are browned. Set chicken aside to rest.
To assemble:
  1. Divide rice, shredded carrot and lettuce, mandarins, and green onions between two bowls. Add half of cauliflower into each bowl. Slice chicken and divide between two bowls. Drizzle with peanut sauce, then sprinkle with sesame seeds. Enjoy!

Follow

2 Comments

Leave a Reply