Description
A wholesome and flavorful rice bowl featuring shredded chicken, hearty kale, crispy roasted chickpeas, and a creamy tahini dressing. This dish is enhanced with fresh avocado, feta cheese, and sunflower seeds, making it a balanced, nutritious meal perfect for lunch or dinner.
Ingredients
Dressing
- 2 tablespoons tahini
- ½ cup extra-virgin olive oil
- 2 tablespoons raw apple cider vinegar
- ½ teaspoon sea salt
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- ¼ teaspoon ground ginger
- 2 garlic cloves, smashed or minced
- ¼ cup water (plus more as needed)
Bowl
- 1½ cups crispy roasted chickpeas
- 6 cups stemmed, roughly chopped kale
- 1 tablespoon extra-virgin olive oil
- 2 cups cooked brown rice, warm or room temperature
- 2 cups shredded chicken, store-bought rotisserie or homemade
- 1 large avocado, diced
- ¼ cup crumbled feta cheese
- ¼ cup sunflower seeds
- ¼ cup fresh chives, chopped
Instructions
- Make the dressing: In the base of a blender, combine tahini, extra-virgin olive oil, raw apple cider vinegar, sea salt, toasted sesame oil, honey, ground ginger, garlic, and ¼ cup water. Blend on high for about 2 minutes until smooth and creamy. Add more water, one tablespoon at a time, to reach your desired consistency. Taste and adjust the seasoning as needed.
- Prepare the kale: Place the roughly chopped kale in a large bowl. Drizzle with 1 tablespoon of extra-virgin olive oil and massage the kale gently with your hands for about 2 minutes until the leaves become tender and wilted.
- Assemble the bowls: Divide the cooked brown rice evenly among four bowls. Top each with the massaged kale, crispy roasted chickpeas, shredded chicken, and diced avocado.
- Add toppings: Sprinkle crumbled feta cheese, sunflower seeds, and chopped fresh chives evenly over each bowl.
- Dress and serve: Drizzle each bowl generously with the creamy tahini dressing. Serve immediately and enjoy a nutritious and satisfying meal.
Notes
- The kale softens nicely when massaged with olive oil, making it more palatable and easier to digest.
- Use cooked brown rice at room temperature or warm; leftover rice works perfectly.
- Rotisserie chicken saves prep time, but homemade shredded chicken can be used for freshness.
- Adjust the creamy tahini dressing consistency with water for thicker or thinner texture.
- For a vegan version, omit the feta and replace honey with maple syrup or agave nectar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Mediterranean
