Kalefornia Bowl: A Healthy + Delicious One-Dish Recipe
Molly Watson’s Bowls! features flavorsome combinations of nutritious grains, proteins, vegetables, a sauce, and something crunchy, all served up in a comforting bowl. Her cookbook offers a comprehensive strategy for tackling this fun way to eat, including 26 full recipes perfect for bowls plus 90 recipes for mix-and-match components—a go-to for weeknight cooks and healthy eaters. Try out this recipe and see for yourself!
Sautéed white beans + cabbage kale slaw + roast chicken + avocado + serrano chile vinaigrette + peanuts
Order of Operations
- Make the vinaigrette
- Make the slaw
- Cook the beans
- Shred the chicken
- Slice the avocado and chop the peanuts
- Assemble the bowls
Serrano Chile Vinaigrette
- 1 serrano chile, seeded and chopped
- 1 garlic clove, chopped
- 6 Tbsp [90 ml] vegetable oil
- 2 Tbsp fresh lime juice
- Salt and freshly ground black pepper
Cabbage Kale Slaw
- 1 bunch Tuscan kale
- 1⁄4 head savoy cabbage
Sautéed White Beans
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 1 fresh rosemary sprig
- One 14 1⁄2-oz [415-g] can white beans, rinsed and drained
- Salt and freshly ground pepper
- 2 to 3 cups [220 to 330 g] shredded cooked chicken, from a home-roasted bird or purchased rotisserie bird
- 1 avocado, halved, pitted, peeled, and sliced
- 1⁄3 cup [40 g] roasted peanuts, finely chopped
FOR THE VINAIGRETTE:
In a blender, whirl together the chile, garlic, vegetable oil, and lime juice until smooth. Season with salt and pepper.
FOR THE SLAW:
Trim the thick stems from the kale and core the cabbage. Cut the kale and cabbage into ribbons as finely as possible. Put the ribbons in a large bowl and squeeze them by the handful, “massaging” them to soften their texture a bit. Add about half of the vinaigrette, toss to combine, and let sit for about 10 minutes.
FOR THE BEANS:
In a large frying pan over medium-high heat, warm the olive oil, swirling the pan to coat the bottom. Add the garlic and cook, stirring constantly, until just starting to turn golden, about 1 minute. Add the rosemary and beans and cook, stirring, until beans are heated through and some brown bits form, 3 to 5 minutes. Remove and discard the rosemary and season the beans with salt and pepper.
Divide the beans among four bowls. Top with the slaw and arrange the chicken and avocado on the slaw. Drizzle with the remaining vinaigrette, sprinkle with the peanuts, and serve.
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Enjoy! For more healthy and filling one-dish recipes, you can find the cookbook Bowls here.
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