This Fall Veggie Chicken Power Bowl makes the perfect light, healthy, and gluten free winter meal – packed with protein, carbs, and healthy fats and so many vitamins & minerals!
It’s been almost exactly 3 weeks since we have been in our new house and it’s officially starting to feel like home! If you missed it, I shared a sneak peak of it yesterday! The weekends have pretty much been dedicated to all house related tasks – furniture shopping, cleaning, putting away our stuff, more furniture shopping…
I’m not complaining though. It’s still kinda hard to believe we get to call this place home.
The first week we were here, we had some difficulties with our oven. Pretty much we blew the fuse and it didn’t work along with our microwave. Luckily we have natural gas, so we were able to use the stove, but our meals were pretty limited. Well now that it’s working, I have been cooking up a storm. And what better meal then a bowl meal full of some veggies, protein, and carbs.
This recipe was inspired by my winter veggie power bowl I posted last year. I added some chicken for some protein, chickpeas for some fiber, carbs, and protein, and goat cheese because you can’t go wrong with goat cheese. Just kidding, but not really. It adds a nice creaminess while adding some protein and healthy fat as well.
I’m not sure where the name power bowl comes from, but this one is just a bowl that is packed with so many nutrients. It has a bunch of in-season winter veggies, massaged kale, avocado, chicken, and is topped off with a tahini dressing. It makes the perfect light and healthy winter meal.
It’s also so so great for meal prep. Just prep the ingredients ahead of time and assemble when you are ready to eat, or assemble the chicken power bowls into containers for easy grab and go lunches for the week. Then just top with the dressing when you are ready to eat!
If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!
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- 2 large parsnips, peeled and cubed (1¼ cups/150 grams)
- 2½ cups cubed butternut squash (325 grams)
- 2 tablespoons avocado oil, divided
- 2 teaspoon garlic powder, divided
- 1 large beet, peeled and cubed (1¾ cups/210 grams)
- ½ teaspoon cumin
- salt and pepper, to taste
- 4 cups packed kale, roughly chopped
- 1 pound chicken breast
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- pinch of red pepper flakes
- ⅓ cup walnuts, roughly chopped
- ⅓ cup dried cranberries (no sugar added)
- 1 cup chickpeas, rinsed and drained
- ½ cup goat cheese (about 2 ounces)
- 1 small avocado, sliced (100 grams)
- salt and pepper, to taste
- Preheat oven to 375 degrees Fahrenheit. Line 1-2 large baking sheets with parchment paper.
- Roast the veggies. In a medium bowl mix together parsnips, butternut squash, 1 tablespoon avocado oil, 1 teaspoon garlic powder, and salt and pepper. Place on baking sheet making sure veggies are spread out evenly. In the same bowl add beets, 1 teaspoon avocado oil, cumin, and salt and pepper and mix to combine. Place on same baking sheet or another one if more room is needed. Roast for 35-40 minutes until soft.
- While the vegetables roast, place kale in a bowl and massage with 1 teaspoon avocado oil and a pinch of salt until leaves become tender and soft. Set aside.
- Make the chicken. Mix 1 teaspoon garlic powder, ginger, cinnamon, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat a medium skillet over medium heat. Add 1 teaspoon avocado oil and let it get hot, about 30 seconds. Cook chicken breast, flipping occasionally, until cooked through and no pink remains, about 20 minutes. Once it is done, remove from heat and let cool. Cut up in pieces.
- Make the dressing. Mix all ingredients into a bowl and whisk to combine. Add a little water if you want a thinner consistency.
- When the veggies and chicken are done assemble the bowls. Divide kale, veggies, chicken, walnuts, cranberries, chickpeas, goat cheese, and avocado between 3-4 bowls. Top with dressing and enjoy!
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