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. 🌿
Love copycat recipes? Try my Sweetgreen Crispy Rice Bowl, or PF Chang's Lettuce Wraps, or Panda Express Beef & Broccoli & checkout all of my copycat recipes!
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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.
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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.
Check out the recipe video on Instagram!
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!
How To Make Pickled Onions
In my opinion, the pickled red onions are essential for this Roots Southern Bowl Copycat Recipe! Homemade pickled red onions are simple to make. Thinly slice a red onion and place it in a jar. Add 1 cup of white or apple cider vinegar, 2 teaspoons of garlic powder, ½ teaspoon of salt, and 2 teaspoons of honey. Pour boiling water over the onions, seal the jar, and shake well. Refrigerate until ready to use.These pickled red onions add a perfect zing to your bowl!
Lemon Tahini Dressing
The lemon tahini dressing is incredibly easy to make, and the best part is you can prepare it ahead of time. Simply combine chickpeas, tahini, lemon juice, vinegar, garlic powder, honey, salt, and pepper in a food processor or blender. Blend until you achieve a super creamy and pourable consistency. If the dressing is too thick, gradually add warm water until it reaches your desired consistency. This make-ahead dressing adds a delightful tangy flavor to your Roots Southern Bowl Copycat Recipe!
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!
Frequently Asked Questions
Yes, you can substitute the barbecue chicken thighs with other proteins like grilled tofu, tempeh, shrimp, or even beef. Adjust the marinade and cooking times accordingly to ensure your protein is cooked perfectly.
For the best flavor, marinate the chicken thighs in barbecue sauce for at least 2 hours. However, if you're short on time, even a quick 30-minute marinade can add great flavor.
Absolutely! The lemon tahini dressing can be made ahead and stored in the refrigerator for up to a week. This makes it easy to have a ready-to-go dressing for quick meal prep.
To make this recipe vegan, substitute the chicken with a plant-based protein like tofu or tempeh. Use a vegan barbecue sauce and ensure the lemon tahini dressing is made with agave syrup instead of honey.
Feel free to customize your bowl with other vegetables like sweet potatoes, bell peppers, zucchini, or spinach. Roasted or fresh, these additions can enhance the flavor and nutritional value of your bowl.
If you prefer, you can substitute quinoa with other grains such as brown rice, farro, or couscous. Each will bring a unique texture and flavor to your bowl.
The chicken thighs are generally safe to eat when they reach an internal temperature of at least 165℉. Use a meat thermometer to check the temperature to ensure safety and perfect doneness.
Enjoy!
I hope you enjoy making and savoring this Roots Southern Bowl Copycat Recipe as much as I do. This wholesome and flavorful dish brings together the best of fresh ingredients, vibrant flavors, and healthy eating, making it a perfect meal for any time of the day. Whether you're a fan of Roots Natural Kitchen or simply looking for a delicious and nutritious bowl, this recipe is sure to become a favorite in your household. Don't forget to experiment with different proteins and vegetables to make it your own. Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy
📖 Recipe
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
Instructions
- I like to let the chicken thighs marinade in the barbecue sauce at least 2 hours before making this bowl!
- When you're ready to start, preheat the oven to 375℉. Toss the broccoli, corn, and chickpeas in a light drizzle of olive oil, 1 tablespoon of garlic powder and a sprinkle of salt. Transfer to a baking sheet and bake for 25 minutes!
- To cook the chicken, add the chicken thighs, barbecue sauce (our marinade) and 1 tablespoon of garlic powder to a medium pan. Let the chicken cook until all of the sauce is gone, then crisp each side for about 2 minutes on medium-high heat. Make sure the internal temperature is at least 165℉.
- While everything cooks, chop the kale & make the dressing!
- To make the lemon tahini dressing, add all of the ingredients to a food processor or blender & blend until smooth! If the dressing needs more liquid, add warm water until it's the consistency you prefer.
- Once everything is finished, add it all to a large bowl, toss, and serve!
Nutrition
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Katy says
Fun recipe. I made bbq salmon as the protein and it was unreal.
Gina says
I’ve been trying to make a copycat of this for a while. The flavor combos are amazing. Thanks Emmy!
Jake says
The pickled onions and dressing make it! Thanks for sharing!
Kayla says
Emmy! The Southern is one of my favorite. I like it with chicken! Thanks for the copycat recipe, it was fun to make at home!