These bowls are healthy and packed full of flavor.

It’s so easy to mix and match ingredients so you can make these bowls from pretty much whatever you have in the fridge!

If you ask me what I’m having for lunch most days, it’s some kind of bowl. Veggies, grains, protein and a sauce then I’m pretty much set!

So, these Peanut Chicken Power Bowls have been a staple for me for quite a long time and I think you’ll love them too.

What is in a peanut chicken power bowl?

Vegetables: Peppers, red cabbage, carrots, cucumbers and mint for a finishing touch. But seriously you could use whatever vegetables you have on hand!

Whole Grains: I love to make these bowls with brown rice or quinoa as the base but you could use any favorite grain.

Protein: Chicken! The chicken is a serious protein boost, especially paired with the peanut sauce. Though you could use any favorite meat protein or plant-based.

Peanut Sauce: Just 5 ingredients make up this easy peanut sauce that you mightttt want to use in other recipes too, its THAT good!

Before you make these bowls know that you can use chicken that you may have already cooked, a rotisserie chicken or another protein to make this recipe even quicker.

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Peanut Chicken Power Bowls

Healthy and flavourful, these Peanut Chicken Power Bowls are packed full of whole grains, vegetables & protein with a simple & easy peanut sauce!

Course Lunch, Salad

Cuisine American

Keyword power bowl

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 648kcal

Author Jess

Equipment

• baking sheet, parchment paper

Ingredients

For the Power Bowls

• 1 1/2 cup whole grains (measure dry then cook) brown rice, quinoa or another grain
• 1 1/2 lbs chicken breasts about 3 large chicken breasts OR use 2-3 cups cooked rotisserie chicken
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp ground pepper
• 1/2 tsp coarse salt
• 1 1/2 cups chopped red cabbage
• 2 carrots, peeled & shredded
• 1 pepper, chopped
• 1 cup chopped cucumber
• chopped mint or basil

For the Peanut Sauce

• 1/2 cup peanut butter
• 2 1/2 tbsp soy sauce
• 1/2 lime, juiced
• 1 1/2 tbsp sriracha, chili sauce or another hot sauce Taste the sauce then add another 1/2 tbsp sriracha if you like it spicier.
• 1 tsp grated fresh ginger
• 1/4-1/3 cup warm water

Instructions

• Cook the whole grains according to package instructions and set aside.
• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, sriracha, ginger and 1/4 - 1/3 cup warm water and set aside.
• **If you already have cooked chicken use that - about 2-3 cups cooked chicken or another protein. If not, see how to cook chicken below.
• To make the chicken, pre-heat the oven to 425F. Stir together 1 tbsp olive oil with 1/2 tsp garlic powder, 1/4 tsp pepper and 1/2 tsp coarse salt. Spread over both sides of the chicken breasts, put on a parchment-lined baking sheet and cook for 20-22 minutes or until done (165 internal temperature). Once cooled down, chop or pull chicken for the bowls.
• To make the bowls, divide the grains between the bowls and then top with red cabbage, carrots, pepper, cucumber, chicken, peanut sauce and mint.

Notes

• If you put the peanut sauce in the fridge, when you remove it the sauce may need a little extra tbsp of warm water just to thin it again to your desired texture.

Nutrition

Calories: 648kcal | Carbohydrates: 69g | Protein: 48g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1362mg | Potassium: 1201mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5551IU | Vitamin C: 28mg | Calcium: 76mg | Iron: 3mg

How do you make a power bowl?

Layering: Starting with a base is key to a power bowl. So in this case whole grains are followed by vegetables, chicken and sauce.

Texture: Different textures make this bowl extremely enjoyable; that’s where all of the vegetables come in for delicious crunch. So, so feel free to mix and match what you’ve got in the fridge. Some of my other favorite ingredients are radishes, arugula, spinach, pea shoots or sprouts.

Sauce: Gotta have that sauce! The peanut sauce brings all of the flavors together in this power bowl.

Herbs & Nuts: Herbs add that finishing touch to a power bowl. In this bowl we have mint but there’s so many options! Try basil or cilantro for herbs OR add more crunch with chopped peanuts, cashews or almonds.

This is why I LOVE any kind of bowl; they’re so versatile! So, build these Peanut Chicken Power Bowls however you’d like.

Bonus: These are extremely easy to meal-prep for the week ahead. Make the grains, protein and chop the vegetables and store in the fridge for easy to make lunches or even dinner.

You could totally pack these bowls up in mason jars for a picnic too!

Until the next cooking adventure,
Jess

The post Peanut Chicken Power Bowls appeared first on Cooking in my Genes.

When I was growing up taco bowls were on the menu pretty regularly. Making a taco bowl with similar ingredients you normally use for tacos is such a nice way to mix things up!

Chickpeas are so versatile and easy to prepare. In this case, I’ve sautéed chickpeas with my favourite spices for an extra kick of flavour for these Chickpea Taco Bowls!

These bowls have all of the usual taco ingredients you’re used to seeing: avocado, tomatoes and greens.

Plus, I’ve added in my favourite cheese, feta, and some extra vegetables to bring more flavour AND colour too!

And you can’t have a taco bowl without some crunch! So enter crispy tortilla strips that are easy to make.

Then, finishing off this bowl is an easy spicy yogurt dressing, a squeeze of lime and a bit of cilantro.

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Chickpea Taco Bowls

Bursting with flavour, these Chickpea Taco Bowls are an easy weeknight dinner packed with vegetables and a must for #meatlessmonday too.

Course dinner, Lunch, Salad

Cuisine American

Keyword taco bowl

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 large servings

Author Jess

Ingredients

Chickpeas:

• 1 15 oz can chickpeas drained & rinsed
• 1 tbsp chili powder
• 1/2 tsp coarse salt
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes optional if you like spice!
• 1 1/2 tbsp extra virgin olive oil

For the bowls:

• 4 cups mixed greens, arugula or kale
• 1/2 cup fresh corn kernels or cooked corn
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped orange pepper
• 1 avocado, sliced
• 1/2 cup crumbled feta cheese
• 1 small tortilla, cut into 1-2 inch strips
• 1 tsp extra virgin olive oil
• pinch coarse salt
• lime wedges & cilantro for serving

Spicy Yogurt Dressing

• 1 tbsp hot sauce
• 1/4 cup greek yogurt

Instructions

Chickpeas:

• Drain and rinse the chickpeas, set aside. Then mix together all of the spices and set aside
• In a frying pan over medium heat, add 1 1/2 tbsp olive oil and the chickpeas. Sauté for 3-5 minutes. Then add in the spice mix and stir occasionally while cooking for about 2 more minutes until all of the chickpeas are well coated. Set aside.

For the bowls and dressing:

• Prep all of the vegetables and set aside. 
• Then, set the oven to low broil. On a small sheet pan mix the tortilla strips with olive oil and a pinch of salt, toss to mix. Cook in the oven for 3-4 minutes, toss and then cook another 2 minutes until the tortilla strips start to brown and get crispy.  
• Mix together the hot sauce and yogurt until fully combined. 

Assembly of the chickpea taco bowls:

• To assemble the bowls, start with 2 cups of greens as the bottom layer of each bowl.  
• Then divide all of the ingredients amongst the two large bowls. Drizzle with the spicy yogurt dressing and top with a squeeze of lime and cilantro.

Notes

**For the chickpea taco seasoning, if you already have a favourite taco seasoning you can use about 2 tbsp instead of the spices listed above.

**Don't love the spicy yogurt dressing? Use hot sauce on its own or your favourite dressing!

This is a perfect vegetarian option for #meatlessmonday too!

The great thing about these Chickpea Taco Bowls is their versatility; sub out ingredients you don’t love for ones that you do. And, if you want to forgo the dressing, go for it or use another type (my guilty pleasure is a serious dose of ranch dressing!) PLUS, just double the recipe if you want to make this for 4 people.

And, if you’d prefer to use chicken instead of chickpeas, simply sub in about 1 1/2 cups cooked, shredded chicken.

I’ll just be over here making these every week and I hope you enjoy these bowls too!

Love tacos? You may also enjoy my Tex-Mex Sweet Potatoes with Chickpeas & Kale.

Until the next cooking adventure,
Jess

The post Chickpea Taco Bowls appeared first on Cooking in my Genes.

This pizza is inspired by the many zucchini’s our garden has brought us this year. And, paired with prosciutto and a yellow summer squash, this pizza is a wonderful way to enjoy your love for summer and fall.

This recipe is made for the changing seasons and is easy to enjoy on weeknights or share with friends on the weekend!

I used both zucchini and yellow summer squash (aka yellow zucchini) on this Zucchini and Prosciutto Pizza since they’re both in season. But, if you can’t find the yellow squash opt for all green zucchini. Trust me, you’ll get the same great taste!

Pizza is one of the best vessels (in my opinion) to enjoy flavours of any season. I love that you can mix and match ingredients based on exactly what you enjoy on pizza.

There are SO many delicious flavour combinations to discover. This Zucchini and Prosciutto Pizza is definitely one of my new favourites!

On this Zucchini and Prosciutto Pizza you get a taste of crispy, salty prosciutto paired with the fresh taste of zucchini.  Plus the oregano and garlic act as a delicious, buttery base when combined with olive oil. Then as I always do, top the pizza with red chili flakes for a bit of heat!

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Zucchini and Prosciutto Pizza

This Zucchini & Prosciutto Pizza is the perfect way to celebrate the changing seasons. Crispy, salty prosciutto is paired with fresh zucchini, oregano and garlic for a delicious combination of flavours. An easy weeknight meal or perfect for sharing with friends!

Course Main Course

Cuisine American

Keyword pizza

Servings 8 slices

Author Jess

Ingredients

• 425 g fresh, store-bought pizza dough usually this can be found in the bakery section or frozen section of your grocery store and may vary in size; one package of freshly-made dough will work
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, sliced thin
• 1/4 tsp dried oregano
• pinch kosher salt
• pinch pepper
• 10 thin slices green zucchini
• 10 thin slices yellow summer squash (aka yellow zucchini)
• 1 tbsp extra virgin olive oil
• 6 slices prosciutto, torn in half
• 250 g fresh mozzarella (or about 1 1/2 cups shredded mozzarella)
• dried oregano and red chili flakes for garnish

Instructions

• **Remove the pizza dough from the fridge and leave on the counter, covered with a tea towel for about 15 minutes before beginning**
• Pre-heat oven to 415F.
• Lay a piece of parchment paper on your counter and using a bit of flour, stretch or roll the pizza dough to an oval or rectangular shape, about 12-14 inches wide and 8 inches tall.
• Pick up the edges of each end of the parchment paper and move the stretched dough to the baking sheet.
• Using a spoon, spread 1 tbsp extra virgin olive oil on the dough, then layer the garlic slices and sprinkle on the oregano, salt and pepper.
• Bake in the oven for 8 minutes and then remove to add the toppings.
• First layer on the zucchini slices, then fill in with the prosciutto and tear up the mozzarella and place over the entire pizza, putting toppings to the very edge of the dough. Drizzle with 1 tbsp olive oil.
• Bake another 15-20 minutes, until cheese is golden and bubbling. (Oven's vary in baking time so your pizza may need a bit of extra time to bake or a bit less, depending on the dough you buy - just keep your eye on it!)
• Sprinkle with dried oregano and red chili flakes and enjoy!

Notes

Equipment: large baking sheet

This Zucchini and Prosciutto Pizza is also wonderful for sharing! Make it as an appetizer for get-together by cutting smaller slices and serve on a tray or wooden board for easy presentation.

Mmm, ok I’m making myself hungry as I continue to write about this pizza so off I go to make another one for the weekend!

Want more pizza love!? Check out my pita pizza recipes for more delicious flavour combinations!

Until the next cooking adventure,
Jess

The post Zucchini and Prosciutto Pizza appeared first on Cooking in my Genes.