This has to be one of my favorite Bowl Night recipes to date. It’s got some Southwestern vibes and is super easy to throw together. This bowl might win the award for most toppings with the least amount of prep work. If you’re the person who likes ordering the bbq chicken wrap at the pub, you’ll love this bowl.
Start by cooking quinoa and getting your chicken cooked. I cut boneless skinless chicken breasts into small cubes, tossed with bbq sauce (no measurements) and cooked at 400 for 20 minutes. While those two ingredients cook, prepare your healthy pantry ranch dressing. Stir together plain Greek yogurt, the juice of half a lemon, garlic powder, onion powder, dried dill, dried parsley, and salt. Add water bit by bit until it reaches salad dressing consistency. You can add a pinch of mayo if you’d like, but it’s not really necessary. Finally, set up your other fixins. I used a mixture of black beans and corn (canned and frozen – you can use half the batch earlier in the week on Taco Tuesday), tomato, cilantro, avocado, shredded cheddar, and crispy fried jalapeno bits (from Trader Joes).
The whole meal came together as nicely as I imagined, but the ranch dressing was the real revelation. Normally I use buttermilk and fresh herbs for ranch dressing but this version tasted delicious and can be made with things you already have in stock so it’s not only great in a pinch, it’s just great. Yet another bowl that’ll be added to the regular rotation ’round here.
Peaches to Apples 