inspirational Mother Earth bowl
Yield 3-4 servings
Has anyone ever been to Flower Child? If you're looking for a restaurant with a menu full of healthy options, then this needs to be on your list. It just opened in Dallas last year and as quickly become one of the most popular healthy food options for dining out, especially if you have food allergies or are vegetarian/vegan. Take a look at the menu to see for yourself!
Y'all, again I could go here everyday if my bank account could support it. But with my 2018 Word of the Year being "growth" with an emphasis on my bank account growing, I decided to get back in the kitchen. This recipe keeps my taste buds satisfied and my wallet stable! AND it was surprisingly easy to make. I already had chicken and rice in my kitchen, but purchased the sweet potatoes, mushrooms, & bok choy just for this recipe.
Here's how it goes:
- 3 cups of rice (Flower Child uses ancient grains so feel free to use whatever grain you'd like! This is what I had in my cupboard so that's what I used)
- 3 large (or 4 small) chicken breasts
- 2 sweet potatoes (use what type of sweet potato you want! For this recipe I used both regular and Japanese), baked
- 1 package of sliced mushrooms
- 3 heads of bok choy
- 1/4 cup of carrot, ginger, & miso dressing (I bought this one from Whole Foods)
- 3T of soy sauce
- 1T of sesame oil
- 1T of ghee (this is the brand I buy)
- Now, you're going to be multi-tasking a lot so just make sure to keep an eye on everything! If cooking on multiple burners is intimidating, feel free to make some of the meal the day before. I'd recommend cooking the potatoes earlier if you're going to do that since they tend to reheat better.
- potatoes: Preheat the oven to 400 degrees to bake your potatoes. Once the oven is ready, go ahead and place the sweet potatoes on a baking sheet and let bake for 30 minutes, or until ready. You'll know your potatoes are ready when a knife cuts right through them with ease.
- Once complete, pour 1/4c dressing over and let them marinate until the rest of your cooking is complete!
- chicken: While the potatoes are baking, go ahead and prep the chicken. Season the chicken with salt, pepper, and thyme. You can leave it at that or add a little cayenne pepper for a kick! I keep it simple and lay them on a cast iron skillet with 2T of avocado oil. I cook my chicken on low to medium heat to maintain moisture (this is especially important if you'll be reheating meals!).
- When the chicken is finished cooking (should be about 20-25 minutes), place them on a plate to let them rest and the juices redistribute themselves back into the meat.
- rice: On a separate burner, get the rice going! Use the instructions per packaging.
- mushrooms: Use the same pan to sauté your mushrooms. I add 1T of avocado oil into the pan then add in the entire package of mushrooms. Let it cook for a few minutes then season with salt and pepper. Cook on medium until the mushrooms are cooked through. This process should only take about 15 minutes.
- So now, your chicken, mushrooms, and rice should be done! The last bit is to season the potatoes and cook the bok choy, which is great because you don't want them to be too cooked to where they lose their crunch.
- bok choy: Cut the bok choy in 1/2 and throw them into the SAME skillet you used for the chicken and the mushrooms. Here's where you'll add in the soy sauce and sesame oil. I bump up the temperature to be between medium to high and flash cook for 10 minutes.
- Plate all of your components together in a bowl and you have your very own Mother Earth bowl!