Roots Bowl Copycat Recipe

Discover the deliciousness of my Roots Southern Bowl Copycat Recipe, inspired by one of my favorite healthy fast food spots—Roots Natural Kitchen. This Southern Roots Bowl is a nutritious and flavorful combination featuring barbecue chicken, fresh kale, roasted corn, and broccoli, tangy pickled onions, and savory sautéed chickpeas, all topped with a creamy lemon tahini dressing.

A few summers ago, I had my first taste of Roots Natural Kitchen, and I was instantly hooked by their innovative and mouthwatering flavor combinations. This homemade version captures the essence of their divine, and savory bowls, making it a perfect addition to my healthy meal repertoire. 🌿

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How To Make The Southern Roots Bowl Copycat Recipe!

Ingredients

• 6 Chicken Thighs 
• 1 Cup Quinoa
• 2 Cups Kale chopped
• 2 Cups Broccoli 
• 1 Can Chickpeas
• 1 Can Corn
• 1 Cup Barbecue Sauce
• 2 Tablespoons Garlic Powder
• 1 Tablespoon Olive Oil

Lemon Tahini Dressing

• 1 Can Chickpeas
• ¼ Cup Tahini
• 1 Lemon juiced
• ¼ Cup White Vinegar
• 1 Tablespoon Garlic Powder
• ½ Tablespoon Honey
• ½ Teaspoon Salt

Toppings

• Pickled Red Onions
• Red Bell Pepper

Roots Bowl Copycat Recipe Step-By-Step Instructions

To achieve the best flavor for your Roots Southern Bowl, marinate the chicken thighs in barbecue sauce for at least 2 hours before assembling the bowl. When you’re ready to begin, preheat your oven to 375℉.

Prepare the roasted vegetables by tossing the broccoli, corn, and chickpeas in a light drizzle of olive oil, along with 1 tablespoon of garlic powder and a sprinkle of salt. Spread the mixture evenly on a baking sheet and bake for 25 minutes, or until the vegetables are tender and slightly crispy.

While the vegetables are roasting, cook the quinoa. In a medium pot, combine the quinoa with chicken stock and 1 cup of water. Bring the mixture to a boil, then reduce the heat to medium, cover, and let it simmer for 15 minutes or until the quinoa is fully cooked and fluffy.

For the chicken, heat a medium pan over medium heat. Add the marinated chicken thighs, the remaining barbecue sauce, and 1 tablespoon of garlic powder. Cook the chicken until the sauce has evaporated and the chicken is cooked through. For a nice crisp, cook each side of the chicken for an additional 2 minutes on medium-high heat, ensuring the internal temperature reaches at least 165℉.

While the chicken and vegetables are cooking, prepare the kale and the lemon tahini dressing. Chop the kale into bite-sized pieces and set aside. To make the lemon tahini dressing, combine all the ingredients in a food processor or blender and blend until smooth. If the dressing is too thick, add warm water a little at a time until you reach your desired consistency.

Assemble Your Roots Bowl!

Once everything is cooked and ready, assemble your Roots Southern Bowl. Start with a base of kale, then add the roasted vegetables, quinoa, and chicken. Top with slices of red bell pepper and pickled red onions. Drizzle generously with the lemon tahini dressing and toss everything together until well combined. Serve immediately and enjoy your flavorful, healthy bowl!

My El Jefe Roots Bowl Copycat Recipe

I’m going to let you in on another little secret! The El Jefe Chicken Roots Bowl! This is another copycat recipe I make that my family loves!

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