Course Bowl, dinner, Dressings and Sauces, Lunch, Main Course
Cuisine BBQ, California Fresh
Prep Time 30minutes
Cook Time 20minutes
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
1/2TbspQuality balsamic vinegar (7 g)
Salt and pepper to taste
1/3cupCooked brown rice (75 g)
1/2cupGrilled chicken, chopped (100 g)
1/3cupGrilled bell pepper, chopped (45 g)
1/3cupGrilled zucchini, chopped (45 g)
1/3cupGrilled pineapple, chopped (40 g)
1/4cupGrilled onion, chopped (30 g)
1/4cupGrilled corn, sliced off the cob (40 g)
1 1/2TbspFeta, blue or goat cheese (10 g, I used dairy free feta)*
3TbspDairy-free Herb Pesto, recipe below (45 g)
Lemon, basil leaves, and salt and pepper to finish
Dairy-free Herb Pesto (serves 12)
1cupCilantro (40 g)
1cupParsley (30 g)
1-2cupsFresh basil (30 g)
2/3cupDairy-free plain yogurt* (150 g)
6TbspWhite balsamic vinegar** (90 g)
1/2cupToasted almonds (60 g)
3clovesFresh garlic, or frozen cubes
Pinch of red pepper flakes
Pinch of kosher salt and pepper
This bowl is meant to be built with leftover grilled chicken and veggies. If you’re starting from scratch, grill your chicken using your favorite marinade. We LOVE the bulk apple cider dijon grilled chicken, or the balsamic herb grilled chicken. But any will work. You can even work with precooked chicken if you’d like.
To Grill Your Veggies
The recipe is written using your already grilled veggies, but if you don't have any already, simply grill as many as you’d like! We do a couple of bell peppers, a zucchini or two, half of our pineapple, an onion, and a couple of ears of corn. Build bowls all week with any leftovers! To grill the veggies, wipe your grill down carefully with oil. Slice your bell pepper, zucchini, pineapple and onion into nice large pieces so they’re easy to flip and handle on the grill. Keep that knot on the end of your onion and slice so that it keeps each wedge from falling apart. Spray your veggies with a mist of olive oil spray, and season liberally with salt and pepper. Add a light sprinkle of garlic powder and place all veggies on the grill over medium high heat. Grill until they’re charred and tender. Zucchini will need to come off first so it doesn’t get too soft!
Make Your Dressing
Make your dressing by adding all ingredients to a small blender or food processor and blend until pretty smooth. The nuts will leave it a little chunky– that’s good! But blend until it’s your preferred consistency. Enjoy this drizzled on all the grilled meats, sandwiches, bowls, wraps, and salads!
Build Your Bowl
Build your bowl by adding arugula with ½ Tbsp balsamic vinegar. I love to use a delicious fruit-infused light balsamic vinegar from Baker and Olive. Lemon and peach are my favorite! Add salt and pepper your greens. Toss gently.
To the bowl, add your cooked brown rice, grilled chicken, and all of your chopped grilled veggies and pineapple. Top with crumbled dairy-free feta (or your favorite cheese!) and Dairy-free Herb Pesto. Finish with a squeeze of lemon, some fresh basil, salt and pepper to taste. Enjoy!
* I use the So Delicious Unsweetened Dairy Free plain coconut yogurt which is labeled at 90 calories, 6 fat and 9 carbs for 3/4th cup (170 g). It’s a small enough amount that you could use most yogurts with very similar macros! I also love the Forager plant based sour cream. If you use non-fat Greek yogurt, your protein will be a little higher and fat a little lower. But nothing drastic. Use your favorite yogurt. If it’s too thick with plain Greek yogurt, simply thin it out with a little extra vinegar.**Vinegar: I love to use the White Modena Vinegar (which used to be called white balsamic) from Trader Joe’s. I also LOVE my sweet, fruit-infused vinegars from Baker and Olive. Just use a slightly sweet vinegar that you like! The clearer the vinegar the better for color, but dark works too.GF/DF: To keep this dairy free, I love to use the Follow Your Heart dairy-free feta. Trader Joe’s also has a good one. For the dressing, make sure to use a dairy-free yogurt base. My favorite is Forager plant-based sour cream.MFP: Lillie Eats and Tells Summer Grill Bowl MFP Lillie Eats and Tells Dairy-Free Herb Pesto