If you’re looking to add a serious pop of colour into your diet – this pretty & pink roasted beet & chicken nourish bowl is made for you!
It’s got all the most beautiful and vibrant pinks & reds making it the most perfect bowl for Valentine’s (or anyone anytime of year who loves those colours – like me!)
Please note that you can most definitely substitute any of the ingredients to suite what you have in the house/ what you prefer!
A few common swaps:
- Instead of arugula – use spinach or chopped kale
- Instead of chicken – use tofu or tempeh
- Instead of quinoa – use basmati or brown rice
You get the point – this bowl is SO adaptable! But the one thing you don’t want to swap out – is the beets! It’s what gives the dressing its gorgeous colour.
Ingredients:
Serving size: 2
FOR THE BOWL:
– 1 cup quinoa
– 3 medium beets (2 for the bowl, 1 for the dressing – see below)
– 3 cups arugula
– 1/2 a pomegranate (de-seeded)
– 1/4 cup fresh dill, finely chopped
– Garnish: watermelon radish, pickled onion (totally optional!), and goat cheese
FOR THE CHICKEN:
– 1 large chicken breast (or 2 smaller)
– Olive oil (a few Tbsp.)
– 1 clove garlic
– 1/8 tsp paprika
– 1/8 tsp cumin
– Sea salt (a few pinches)
– Pepper (a few sprinkles)
FOR THE DRESSING:
– 1/2 cup cashews (soaked in hot water for 20+ mins)
– 1/2 cup beets (roasted – approx. 1 medium beet chopped into bite sized pieces)
– 1 Tbsp. balsamic
– 1 Tbsp. honey
– 1/4 cup olive oil
– 1 clove garlic
– 1/2 tsp. sea salt
– Pinch of pepper
– 1/2 a lemon
– 1 cup water
Instructions:
– Pre-heat oven to 400°F
– Chop your beets into bite sized pieces (cubes work well)
– Place beets on a baking tray and drizzle generously with olive oil and a pinch of salt
– Place them in the oven and bake until fork tender (approx. 20-25 min)
– Once the beets are in, remove chicken from the fridge and pat with a paper towel to absorb some of the moisture
– Place on a baking sheet. Coat both sides of the chicken breast with olive oil. Then coat with the minced garlic, paprika, cumin, sea salt, and pepper. Don’t be too shy with the salt.
– Place chicken in the oven and bake for 12-15 minutes. Check temperature with a meat thermometer to ensure you reach an internal temperature of 165F. If chicken has not quite reached 165F place back in the oven for a few minutes. Using a meat thermometer is the best way to ensure perfectly cooked chicken.
– As the chicken and beets are baking, boil a cup of water (using the kettle works well). Once boiled pour into a bowl with the cashews for the dressing. Set aside to soak. This makes them much easier to blend.
– In the meantime, place 2 cups of water in a medium sized pot with 1 cup of quinoa. Bring to a bowl, then place lid on and allow to simmer on low for 12-15 minutes. Once finished, remove from heat and allow to sit for 5-10 minutes. Fluff with a fork before serving into the bowls.
– As that’s cooking, prep your other components for the bowl. De-seed your pomegranate if using. Finely chop your dill. Chop your radish into small triangles. Crumble your goat cheese (it’s easiest to do this with your hands).
– Next it’s time to make your dressing! Strain and rinse the soaking cashews. Add them to a high speed blender (such as a Vitamix) followed by all other ingredients for the dressing. Blend until you reach a super smooth and creamy texture. Taste test and adjust to your liking.
– Now it’s time to assemble your bowls. Place half the arugula in each bowl. Next add the quinoa – add about 1 cup to each (you’ll likely have some more to reserve for leftovers). After this, chop your chicken breast into bite sized pieces and add to the bowl. Then add the roasted beets. Garnish with the pomegranate, watermelon radish, dill, and goat cheese. Last but not least, generously drizzle the beet cashew dressing on top.
