Butternut Chicken Kale Caesar Bowl

Ingredients

butternut squashcubed

13 cups

avocado oil

7 tbsp

chili powder

6 tsp

kosher salt

2 1/2 tsp

garlic powder

3 tsp

paprika

2 tsp

black pepper

3/4 tsp

chicken breastcubed

Vegetarianextra-firm tofu pressed and cubedpress first, sear longer for color

3 lb3 lb

tapioca starch

4 tbsp

ground cumin

2 tsp

onion powder

1 tsp

kalestems removed, roughly chopped

2 large bunch

lemon juice

2 tbsp

lemon juice

2 tbsp

olive oil

2 tbsp

Worcestershire sauce

Vegetariantamari

2 tbsp2 tbsp

Dijon mustard

2 tsp

garlicminced

2 tsp

Greek yogurtplain

Egg-freefull-fat coconut milk

1 cup1 cup

black ricecooked

4 cups

sagefresh, chopped

4 tbsp

pepitasroasted

4 tbsp

Parmesan

Vegetariannutritional yeastfinish with squeeze of lemon

to taste4 tbsp

Method

1. 01Preheat oven to 425°F. Grease a baking sheet with cooking spray.
2. 02Toss butternut squash with avocado oil, chili powder, salt, garlic powder, paprika, and pepper. Spread in an even layer on the baking sheet.
3. 03Bake for 20 minutes.20 min
4. 04While squash bakes, whisk together avocado oil, tapioca starch, salt, pepper, chili powder, cumin, garlic powder, and onion powder in a large bowl. Add chicken and toss to coat.
5. 05Stir the squash. Nestle seasoned chicken in an even layer over it.
6. 06Bake for 10 minutes until chicken is mostly cooked through.10 min
7. 07Add kale to the pan, drizzle with avocado oil and lemon juice, sprinkle with salt. Return to oven for 10 minutes until kale crisps and chicken reaches 165°F.
8. 08Whisk lemon juice, olive oil, Worcestershire sauce, Dijon mustard, minced garlic, Greek yogurt, salt, and pepper until smooth.
9. 09Divide cooked black rice among 4 bowls. Top evenly with roasted squash, chicken, and kale. Drizzle with Caesar dressing and garnish with pepitas, sage, and grated Parmesan.

Fits

• Gluten-free