Rainbow Bowl
Inspired by a trip to Sri Lanka—this Rainbow Bowl has a splash of every color and flavor! Filled with fresh veggies, crispy sweet potato, baked banana chips, beetroot hummus, coconut chicken, and a cilantro green onion dressing!
Ingredients
- 2 Cups Quinoa
- 2 Sweet Potatoes
- 2 Cups Kale
- 2 Avocados
- 1 Cucumber
- 2 Bananas
Coconut Crusted Chicken
- 4 Chicken Breasts
- 1 Cup Coconut Milk
- 2 Eggs
- 1 Lime juiced
- 1 Tablespoon Honey
- 1 Cup Almond Flour
- 2 Cups Coconut Flakes unsweetened
- 1/2 Tablespoon Garlic Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Beet Hummus
- 1 Can Chickpeas
- 1 Large Beet
- 3 Cloves Garlic
- 1/4 Cup Olive Oil
- 1 Lemon juiced
- 1/3 Cup Tahini
- 1 Teaspoon Salt
Cilantro Green Onion Dressing
- 1 Cup Cilantro
- 1/2 Cup Green Onion
- 2 Cloves Garlic
- 1 Lemon juiced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Tablespoon Vinegar
Instructions
- Preheat the oven to 425℉.
- While the oven preheats, cut the bananas in half, and then the long way 4 times—you’ll end up with 8 banana strips per banana, so 16 total. Place them on a wire rack—make sure they’re not touching for the best results. Bake for 45 minutes.
- Next, cut the sweet potatoes into similar sized slices. You’ll then oil a baking sheet and place the potatoes on the baking sheet. Again, make sure they’re not touching for the best results. This will allow each potato to crisp nicely. Bake for 45 minutes.
- Let’s make the quinoa! Add 2 cups of quinoa to 3 1/2 cups of water or broth in a medium pot on the stove. Bring to a boil over medium heat. Once it starts boiling, put the heat to low, cover and let it simmer for about 15 minutes. Fluff the quinoa with a fork and if you desire—add a little bit of salt, garlic powder, and lemon juice for extra flavor!
- Cut the kale, avocado, and cucumber into bite sized pieces. To make the dressing, blend the cilantro, green onion, garlic, lemon, olive oil, salt, pepper, and vinegar until it’s well combined.
- To make the hummus, get out a food processor & blend the chickpeas, a roasted beet, lemon juice, tahini, garlic, salt, and pepper until smooth. Slowly add olive oil while blending. If the hummus is too thick, add cold water or more olive oil gradually as you blend until it has reached your desired consistency.
- To make the coconut chicken, keep the the oven at 425°F. Get out the chicken breasts and cut them into strips. I get about 6 chicken tenders per chicken breast. In a small bowl, combine the eggs, coconut milk, lime juice, and honey. Whisk together and set aside. In another bowl, combine the almond flour, garlic powder, paprika, salt, and pepper. Get out a third bowl and add the coconut flakes. You will then take each chicken tender and dip it in the almond flour mixture, then egg mixture, and last but not least, the unsweetened coconut flakes. Be sure the chicken tenders get completely coated in each element.
- Once each tender is coated, place the strips on a baking rack, ensuring they are not touching. If you don’t have a baking rack, you can use a baking sheet covered in tinfoil. Bake the coconut crusted chicken tenders for 15-20 minutes, or until the chicken is cooked through. Chicken is generally safe to eat when it reaches 165°F. For that extra crunch, broil for a few minutes at the end. I usually do this for the last 2-3 minutes. Be sure to keep a watch on the oven so they don’t burn.
- Once everything has been baked and prepared add the quinoa, coconut crusted chicken, sweet potato, banana, kale, avocado, and cucumbers to a bowl. Finish assembling the bowl by topping it off with beet hummus & cilantro green onion dressing & enjoy!