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- Grilled Chicken and Medjool Date Bowl
-
- Salad:
- 4 Medjool dates - pitted and chopped
- 1 zucchini - spiralized and/or 1 cup brown rice whole grain ramen (prepared according to package directions)
- 1 cucumber - sliced
- 1 avocado - sliced
- 1 carrot - sliced
- Chunk of purple cabbage - sliced
- 2 grilled chicken breasts or any chicken - sliced or cubed
- 1 Fresno red chili pepper or jalapeno - sliced
- Handful of cilantro
- 2 green onions - sliced
- Medjool Date Ponzu:
- 1/4 cup soy sauce (or gluten free Tamari)
- 1/8 cup orange juice
- 1 tablespoon lime juice
- 1 teaspoon rice vinegar
- 1 tablespoon Medjool date syrup (see recipe)
- Sriracha Sauce:
- 1 tablespoon mayonnaise or sour cream (optional)
- 2 tablespoons Sriracha
- 1 teaspoon lime juice
- Directions
- 1. Bowl: For the base, start with spiralized zucchini and/or ramen split between 2 bowls. Pile 'em up with remaining ingredients! 2. Medjool Date Ponzu: Mix all ingredients, drizzle over fresh bowl. 3. Sriracha Sauce: Mix all ingredients, drizzle over fresh bowl. To lower fat and calories, Rose uses sour cream in place mayonnaise, smart!
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
A & M Farmers' Market
Adam Hatley and Mark Freeman Scottsdale, Arizona, 85250View details |
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Bathtub Spring Farm
Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
|
Big Happy's Farm
Kathy Porter Mesa, AZ, 85210View details |
|
Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
|
Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
|
Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
|
Rousseau Farming Company
Will Rousseau Waddell, Arizona, 85355View details |
|
Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Separate the pita bread and then lightly coat with olive oil and sprinkle with sumac. Cut pita into small squares and bake until they are lightly brown (~5 mins at 400F).
Add all salad ingredients to a large bowl.
Make the dressing by adding all ingredients to a blender or finely dice garlic and whisk ingredients until blended.
Pour half the dressing onto the salad and toss to coat.
Put salad into a serving bowl, top with toasted pita bread, then drizzle with the remaining dressing.
Garnish with a little sprinkle of sumac and enjoy!
