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bowl food

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Spicy Chicken and Vegetable Rice Bowl with Avocado Lime Dressing

Spicy Chicken and Vegetable Rice Bowl with Avocado Lime Dressing // Food Fresh and Simple from Karista's Kitchen

Bowl food is all the rage at the moment and for good reason.  It’s easy to assemble and typically filled with the most delicious ingredients like this spicy chicken and vegetable rice bowl.

This recipe is a lovely twist on the traditional chicken and vegetable bowl as I’ve used Harissa powder or paste to add a little flair, spice and flavor to the chicken.  Harissa is an aromatic and spicy chili paste or powder that is traditionally used in African or Middle Eastern cooking.  It’s become quite popular in the U.S. in the last few years and it’s now easily found in most markets.  I think Harissa makes a nice change in flavor to curry or sriracha.

I’ve paired this Harissa seared chicken with carrots, zucchini, red peppers and I’ve included diced pineapple to balance the flavors.  To finish off the dish, I’ve topped this recipe with sunflower seeds, fresh cilantro and then a drizzle of avocado lime dressing. On occasion, I’ll substitute some of the ingredients with wilted greens, spinach, tomatoes, green onions, radishes and mandarin oranges.

This spicy chicken and vegetable rice bowl definitely nourishes the body and delights the senses. Which is what good food is all about, right?

It’s been a busy winter and I haven’t posted here as often as I’d like. It’ll be another few weeks before I post again because I’m moving! Yep, again. We’re moving just up the road a few miles to a new house, but we’re still located in the lovely Willamette Valley. When I’m in and settled, I hope to tape some cooking videos in the new kitchen! I’m not terribly tech savvy so we shall se how it goes. 😉 In the meantime, I’ll be posting on Instagram and Facebook so you can keep up with all the deliciousness on my social media.

I wish you all a very happy, healthy and delicious spring!

Love,

Karista

Spicy Chicken and Vegetable Rice Bowl with Avocado Lime Dressing

Serving Size: Makes Two Bowls

Spicy Chicken and Vegetable Rice Bowl with Avocado Lime Dressing

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup diced chicken, either breast or dark meat
  • 1 teaspoon Harissa powder or Harissa paste (easily found in most markets)
  • 1 Avocado
  • 1 lime, juiced
  • ¼ cup chopped fresh cilantro
  • 1 small clove garlic
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste
  • 1-2 tablespoons water, optional
  • 2 cups cooked white or brown rice, warm
  • ½ cup shredded or diced carrots
  • ½ cup diced zucchini, not cooked
  • ¼ cup diced red pepper
  • ¼ cup diced pineapple
  • 2 tablespoons sunflower seeds
  • ¼ cup chopped fresh cilantro

Instructions

  • In a sauté pan over medium high heat add the 2 tablespoons of oil. Season the diced chicken with salt and pepper and then toss with the harissa paste or powder.
  • Add the seasoned diced chicken to the sauté pan and cook until the chicken is browned and cooked through. Transfer the chicken to a platter.
  • In a small food processer or blender, add the avocado, lime juice, ¼ cup chopped cilantro, garlic clove, olive oil and white wine vinegar. Pulse until the dressing is smooth. Season to taste with salt and pepper. If you’d like the dressing a bit thinner in consistency, add 1-2 tablespoons of water until you’ve reached desired consistency.
  • To assemble, place one cup of warm rice into each bowl. Top with cooked chicken, carrots, zucchini, red pepper, pineapple, sunflower seeds and fresh cilantro. Drizzle with the avocado lime dressing and serve immediately.
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    http://karistaskitchen.com/2017/03/17/spicy-chicken-and-vegetable-rice-bowl-with-avocado-lime-dressing/

     

    Karista's Kitchen Kid Friendly Life Around My Table Pasta Salad vegetarian

    Asian Noodle Salad Bowl

    Asian Noodle Salad Bowl // Karista's Kitchen

    Who doesn’t love bowl food? I’ve loved bowl food since before bowl food was a thing.

    When I was a twenty-something I’d bake diced potatoes or cook some rice or noodles. Then I’d add one of them to a bowl and layer it with any complimentary ingredients I could find in my fridge or pantry. I’d top it off with something creamy or saucy and then proceed to enjoy every last bite.

    There is something so fresh, simple and comforting about beautiful bowl food.  This Asian Noodle Salad Bowl is easily assembled with seasonal ingredients that are combined with a few pantry staples. The result is a beautiful recipe with loads of flavor.

    Asian noodle salad bowls are the perfect lunch or dinner bowl, combining the comforting texture of soba noodles with an array of fresh ingredients.  Top the ingredients with the plate-licking spicy peanut sauce and you’ll find yourself adding this beautiful bowl to your regular menu rotation.

    I make this Asian noodle salad bowl with all or just a few of the ingredients, depending on what I have on hand.  Sometimes I simply throw a handful of baby greens in the bowl and top with sliced mushrooms, sliced green onions and sesame seeds.  This Asian noodle salad bowl is also delicious with grilled or pan seared Gulf shrimp, tofu or tempeh. This beautiful Asian noodle bowl is always a favorite at my kitchen table.

    Delicious Wishes and Loads of Love,

    Karista

    Asian Noodle Salad Bowl

    Serving Size: Makes two bowls

    Asian Noodle Salad Bowl

    Ingredients

    • 1 package buckwheat or traditional soba noodles cooked according to package directions and cooled
    • ¼ cup peanut butter
    • ¼ cup sweet chili sauce
    • 1 lime, juiced
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons hoisin sauce
    • 2 tablespoons olive oil
    • 2-4 tablespoons warm water
    • Salt (optional)
    • 1/3 cup shredded carrots
    • 1/3 cup sliced or diced red pepper
    • 1/3 cup mung beans
    • 1/3 cup sliced green onions
    • ¼ cup sliced radishes
    • ¼ cup fresh chopped basil
    • ¼ cup fresh chopped cilantro
    • 2 tablespoons sesame seeds
    • ½ avocado, sliced

    Instructions

  • In a food processer add the peanut butter, chili sauce, lime juice, vinegar, hoisin sauce, olive oil and two tablespoons of warm water. Blend until the sauces is smooth and creamy. Add additional water to thin the sauce if desired. Season to taste with salt if needed.
  • To assemble the salad bowl, place about one cup of noodles in each bowl. Top with the carrots, red pepper, mung beans, green onions, radishes, basil, cilantro, sesame seeds and avocado. Drizzle with the spicy peanut sauce and serve. Serve with extra sauce for the noodles.
  • Notes

    I originally created this recipe for Home By Design Magazine February/March 2017 issue.

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    http://karistaskitchen.com/2017/02/10/asian-noodle-salad-bowl/