Chicken Hummus Power Bowls

IMG_2066

Sing with me…

I like big bowls and I cannot lie,
We running mothers can’t deny
When a meal has power and yummy, yummy taste
And helps you trim your waist
We feel young!

Apologies to Sir Mix a Lot. Truly. And to you, because now you will have Baby Got Back stuck in your brain for some time.

But back to big bowls. Big bowls of happy, healthy goodness have our tastebuds singing these days. These one bowl power meals are super hot on the west coast and I can see why. They are healthy, easy to make and the delicious combinations are endless. This power bowl was based on a meal I had at Panera recently and it was a hit with everyone! It uses roasted chicken, hummus, cucumber and a nice helping of ancient grains to give us a terrific protein boost with a fresh taste. Just what we need to help get our spring miles in now that the weather is warming up.

Try this and adapt it to your taste preferences. We’ll add more bowls as we create them!

Chicken Hummus Power Bowls (serves 4)

2 cups cooked chicken, chopped
8 cups fresh greens (baby spinach, baby kale, fresh lettuce)
2 cups cooked ancient grains, quinoa, sprouted rice or other high protein grain
1 cucumber, washed and sliced
1 tomato, washed, cored and chopped
1 cup washed and chopped sugar snap peas
Sliced onion
1 cup hummus
2 lemons

Assemble the dish in four large salad bowls (we use the ginormous, restaurant sized bowls, but this will work in whatever you have).

First, divide the greens between the four bowls, making a little well in the center for the grains.

Next add the warm or cold grains to the center of the bowl.

Working your way around the bowl, add each of the remaining ingredients except the lemon.

Lastly, cut each lemon in half and add a lemon half to each bowl. Serve immediately.

Squeeze lemon over the bowl and dig in!

Advertisements

Hummus and Kale Salad

20131023-082742.jpg

We love kale, that super trendy green. We love it cooked in soups, stews and casseroles, but we also love it raw. Once trimmed of its thick stems, the leaves can be chopped and used to make a flavorful salad that is much more satisfying than lettuce. And in the fall when we are increasing our running mileage, we need a salad that keeps us full and sustained.

This salad is awesome! Chock full of antioxidants and protein, it is filling, delicious and fresh. This recipe is based on a recipe posted by Giada DiLaurentis in her weekly newsletter. We decreased the amount of oil and added some cooked chicken breast, but you could leave out the chicken for a vegetarian dish.

Hummus and Kale Salad (makes 3-4 servings)

  • 1 large organic clove garlic, peeled and minced
  • 3 tablespoons olive oil
  • 4 tablespoons tahini
  • Ground black pepper, to taste
  • 3 tablespoons fresh lemon juice (1 large lemon)
  • 5 cups raw, organic kale, washed, trimmed of stems and chopped into bite sized pieces
  • 4-6 sundried tomatoes, rehydrated or packed in oil, each sliced in half
  • 1 can organic chickpeas, drained and rinsed
  • 2 cups chopped, cooked chicken (optional)
  1. In a small sauté pan, heat the olive oil over medium-low heat. Add the garlic and cook 1-2 minutes, or until garlic is just fragrant. Remove from heat and set aside.
  2. In a large bowl, whisk together tahini, pepper and lemon juice. Slowly add the cooled olive oil and garlic, whisking constantly.
  3. Add the chopped kale, sundried tomatoes, chickpeas and chicken. Toss well to coat everything with the dressing.
  4. Serve immediately or keep chilled for up to 4 hours.
%d bloggers like this: