Sometimes I’m pretty certain that I’m just genuinely a weird person. Maybe we are all weird in our own ways, but I think I’m up a couple notches on the weird scale.
Like… the other weekend, when the hubby and I took a trip to the mountains and stopped in Canmore for a bite to eat. We went to Communitea Cafe and I ordered a Dragon Bowl. First of all, I was already in. my. glory. standing in a restaurant that had a menu FULL of food that:
a) I could actually eat (ugh, allergy life)
b) was genuinely, legit, comes-from-the-ground healthy
c) had so many bright, raw, vegetable combinations it was like a rainbow explosion
So, anyways, I ordered my dragon bowl to-go because the hubby had already eaten at another stop and wanted to get back on the road.
When the meal was ready I could barely make it back to the vehicle without digging in, and with each bite I was eeeking with excitement.
It was just SO FREAKIN’ GOOD!
I’ll admit, the excitement I felt as I was literally mowing down on this amazing dragon bowl was a bit over-the-top. Is this normal? Probably not.
When it was over and my shirt/face/car was splattered with coconut curry sauce and bits of vegetable I looked up to see my hubby staring at me with a look, just this look, maybe it was disgust? bewilderment? amusement?
I don’t know. But that’s when I decided that I am officially weird.
Needless to say, I knew this dragon bowl would have to be recreated in the kitch.
Dragon bowls aren’t a new thing. According to Thrive Forward, a dragon bowl is simply a meal-in-a-bowl that consists of a high-quality protein and nutrient dense vegetables over a whole grain base like rice, or is sometimes served over roasted sweet potatoes and a bed of spinach.
I stuck with spinach and brown rice as the base for my bowl, and then chose to go with chicken, broccoli, snap peas, and peppers in a delicious red curry sauce (with peanut butter and tahini!) as the bulk of the bowl. Then I chose to use similar toppings as the bowl I enjoyed at Communitea – cabbage, carrots, cilantro, peanuts, and bean sprouts for that crunch!
The colours, textures, flavour combinations, mixture of warm and soft with cold and crunchy is honestly so amazingly good. I just can’t help but FEEL unbelievably nourished and satisfied after this meal. It’s definitely a keeper.
Have you had a dragon bowl before? What was in yours? I’d love to hear about it in the comments below!
- 1½ cups coconut milk (I mixed full fat and light)
- 2 heaping tablespoons natural peanut butter
- 1 heaping tablespoon tahini
- 2 tablespoons red thai curry paste
- 2 tablespoons coconut aminos or gluten-free soy sauce
- ½ tsp sesame oil
- 1½ tablespoons coconut palm sugar
- juice of 1 lime
- 2 cloves garlic, crushed
- 2 teaspoons minced ginger or ginger paste
- BOWL INGREDIENTS:
- 4 skinless boneless chicken breasts, diced into small pieces (cook with coconut or olive oil - see instructions)
- 1 red bell pepper, sliced
- 2 cups broccoli crowns, chopped
- 1 cup snap peas
- 2 cups brown rice or quinoa, cooked
- 2 cups spinach
- ¼ head of red cabbage, sliced
- 2 carrots, shredded
- 1 cup bean sprouts
- ½ cup cilantro. chopped
- ¼ cup peanuts, crushed
- Begin by making the sauce. In a bowl dd all the sauce ingredients EXCEPT the coconut milk and whisk until smooth.
- In a large pan over medium heat, add 1 tablespoon of coconut or olive oil and warm for 30 seconds.
- Add in the diced chicken and cook, stirring frequently until browned.
- While the chicken is browning, in another large pot/wok over medium-high heat add in the curry sauce and bring to a simmer. Stir in the coconut milk and bring back to a simmer.
- Add in the bell pepper, broccoli, and snap peas and continue to cook for a few minutes until the chicken is finished browning in the other pan.
- Add the browned chicken to the pot/wok with the red curry sauce and vegetables.
- Simmer everything for 3 more minutes or until the chicken is cooked through.
- Remove from heat.
- Take 4 large bowls and line each bowl with fresh spinach leaves.
- Top the spinach leaves with warm cooked quinoa or brown rice (1/2 cup per bowl, cook the rice or quinoa ahead of time).
- Divide the red curry chicken and vegetable mixture between the four bowls.
- Top each bowl with the sliced raw cabbage, shredded carrot, bean sprouts, cilantro, and crushed peanuts.
- Dig in!
Have a beautiful Sunday! If you’ve got about 30-40 minutes today to make an amazing meal then look no further… the recipe is right here!
Nutritionist in the Kitch