Preparation Time: 45 Minutes (+ overnight soaking of legumes and grains)
This is a super easy, simple way to get dinner done and to make sure there’s a meal that everyone will love. These bowls are really easy to assemble and lets everyone get a little bit of everything.
Like all of the recipes here I encourage you to seek the highest quality and freshest ingredients when you are cooking. This makes the biggest difference in flavour and makes the experience extremely enjoyable and memorable. I always encourage sourcing organic/biodynamic/wild ingredients wherever possible to reduce the burden of synthetic chemicals and environmental toxins.
For this particular recipe, I highly recommend using organic produce, particularly for the chicken (if you decide to use chicken). Conventionally raised chickens are fed grains that are often contaminated with pesticide residues. These residues can incorporate into the collagen of the animal; this is a particular issue for chicken as it has collagen-rich tissues. By buying certified organic, you can avoid this issue. I also highly recommend brown rice from Slater Farms. These guys grown rain-fed rice biodynamically which is the gold standard of agriculture. Their rice is delicious and great to use for all of your rice needs. I’m not affiliated with the farm, just a big fan of their produce.
I particularly like this recipe because it covers a lot of bases:
-This meals makes it easy to eat varied and diverse; the most important thing about diet. You can work so many different vegetables and even different animal products into this meal to make it work for you. You could use quinoa instead of rice, grass-fed beef or tempeh instead of chicken. It’s all up to you.
-This is a great way to use beans in a way that makes everyone love them. I like just getting a bunch of different legumes to give me even more nutritional diversity.
-These bowls are really filling but also light.
3 cups Brown Rice
1.5 cups legumes of your choice (soaked for at least 8 hours)
1kg Chicken Pieces (I prefer thigh for this recipe)
1 Red Onion
150g Cherry Tomato
1 cup Corn Kernels
1 bunch Coriander
100g Salad Mix
Chipotle or Cajun Seasoning
Maple Syrup (Optional)
- Soak legumes and brown rice prior to cooking (at least 8 hours). Alternatively, you can simply use canned beans if you haven’t had the chance to soak your own. (For the brown rice, it is not essential that it be soaked but for some it may be easier to digest after soaking.)
- Marinate chicken with cajun spice and/or chipotle seasoning, cumin, salt, pepper, turmeric, finely chopped garlic and a little bit of maple syrup (optional).
- Start cooking brown rice and legumes. Season legume cooking water with chipotle seasoning, lime juice and salt to your own taste.
- Cook chicken in hot pan with a few tablespoons of olive oil until cooked through.
- Prepare vegetables (guacamole encouraged).
- Once everything is cooked, assemble your plate, and enjoy.