Roots Bowl Copycat Recipe
This Roots Bowl Copycat Recipe is from one of my favorite healthy fast food restaurants—Roots Natural Kitchen. They call this bowl The Southern Roots Bowl as it’s filled with barbecue protein, kale, roasted corn and broccoli, pickled onions, sautéed chickpeas & smothered in a lemon tahini dressing!
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
- 1/4 Cup Tahini
- 1 Lemon juiced
- 1/4 Cup White Vinegar
- 1 Tablespoon Garlic Powder
- 1/2 Tablespoon Honey
- 1/2 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!
- Combine the quinoa, chicken stock, and 1 cup of water in a medium pot and bring to a boil. Once it’s boiling, cover, set to medium heat and cook another 15 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!