The Super-Tasty Everything Bowl!

dinner meatless Mar 02, 2018

Yes, this one was easy to name because it has everything in it!

Sweet, flavorful butternut squash, delicious crispy chicken and lots of kale and garlic - making it truly perfect because it has everything to LOVE inside!

Go vegan: It can also be made without the chicken; you could use quinoa instead of the wild rice grain mix I use for a little added plant-based protein.

Go pescatarian: switch the chicken for equal portions of your fish of choice (salmon and mahi-mahi go really well in this dish!)

Give these tasty bowls a try!

PS - this makes 8 servings, so enough for dinner + leftovers for lunch!


Preheat oven to 425.


Boil 4 cups of water and add 2 cups organic brown rice or wild rice blend, sprinkle Himalayan salt, and 2 teaspoons olive oil.  Cover and cook until done (usually 20-30 minutes, directions on your package).  Set aside.


While the rice is cooking, chop 2 cups butternut squash, 1 onion, 2 cups carrots, 4 cups kale, 1 bulb (6-8 cloves) garlic, 4 beets, and 1 cup broccoli.  Place vegetables in baking dish and drizzle with olive oil, sprinkle with Himalayan salt and black pepper, and bake in 425 oven 20-25 minutes or until tender. Set aside.


While everything is cooking / baking, heat a drizzle of olive oil in a large pan and over medium-high heat.  When pan is hot (1-2 minutes) and add 8 chicken thighs and sprinkle with Himalayan salt, pepper, and (lots of!) dried oregano.  Cook for 3-4 minutes on each side.  Cut into bite-sized pieces. Set aside.

Bowl it up:

Scoop desired amount of rice, vegetables, and chicken into bowls and serve warm.

Delish!  Enjoy!

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