I used to live in Squamish. It’s a small town on the Western Coast of Canada. I lovingly refer to it as “hippieville” to my North Eastern friends. Flip flops, toques (wool hats), and flowing skirts are required wardrobe there. Healthy, organic food, full of nuts and vegetables is the popular cuisine. This bowl is based off of a west coast recipe called the “Glory Bowl” which was made popular by a café in Nelson, BC. This is my east coast version of that bowl. I have replaced the tofu with chicken, the rice with quinoa, made the dressing lighter and changed up a couple of other ingredients to create a lighter, yet slightly tastier bowl.
Taking the brown rice out of the bowl also makes it quicker to prepare. I usually start by making 1 cup of quinoa (I prefer the tri-color kind) and setting it aside. Then I grate one bunch of carrots and one bunch of beets. Finally, I cube some chicken (breast or boneless thighs) and saute them with a little olive oil, salt and pepper. Now I can assemble the bowls.
You can make this as individual bowls or as one big salad. If making individual bowls, I use about 1/2-3/4 cup of each ingredient (except the nuts). First place the quinoa in the bottom of the bowl. Then add a layer of wild arugula, then beets, carrots, chicken and finally sprinkle the top with roasted pepitas.
Now to make the dressing (which is the best part in my opinion). Place all the dressing ingredients in a blender and blend until well combined (about 90 seconds). (Nutritional yeast flavoring/flakes can be found at most upscale grocery stores such as King’s or Whole Foods.) Drizzle lots of dressing over each bowl (or onto your big salad). Use it all, you won’t be disappointed.
This bowl makes a perfect lunch on a hot summer day. Enjoy!
- 1 cup dried quinoa prepare according to package directions
- 1 small bunch carrots peeled and grated
- 1 small bunch beets peeled and grated
- 3-4 cups wild arugula
- 4 chicken breasts or deboned thighs cubed
- 1/2 cup roasted pepitas
- 1/3 cup water
- 1/3 cup apple cider vinegar
- 1/3 cup soy sauce
- 1 cup nutritional yeast flavoring/flakes
- 2 tbsp tahini
- 1 cup olive oil
Cook the quinoa according to package directions. Set aside. (I like to use tri-color quinoa because it looks pretty).
Peel and grate the beets and carrots.
Cube the chicken and saute in olive oil until cooked through. Season with salt and pepper to taste.
If doing individal bowls use approx. 1/2-3/4 cup of each ingredient. Layer in the following order: quinoa, wild arugula, beets, carrots, chicken.
Sprinkle roasted pepitas on top.
Place all dressing ingredients into a blender and blend until smooth. (About 90 seconds).
Drizzle dressing overtop of bowls.