So it's January and we all are looking for a vitamin packed healthy salad that still tastes good right? These salad power bowls with our Japanese Sesame Miso dressing are filling, satisfying and are packed full of the good stuff: fiber, vitamins and healthy fats. Wozz and I are trying to start the new year with low carb yet still delicious foods and are trying to jump on that exercise bandwagon...these days with -13 wind chills make it hard to get motivated but at least this salad is a start!
Power Salad Bowls with Japanese Sesame Miso Dressing
2 Boneless Chicken Breasts
Red Butter Lettuce
1 cup Brown Rice
2 Sweet Potatoes peeled and diced into 1 inch cubes
1/2 Punnett Cherry Tomatoes cut in half
1 Avocado diced (once avocado is diced squeeze half a lime over avocado, this will add great flavor and keep avocado from browning)
1/4 Purple Cabbage shredded
Avocado Oil or Olive Oil
Wozz! Japanese Sesame Miso Dressing
Prepare Brown Rice: Bowl 2-3 cups of water in a pot on stove top, add 1 cup brown rice and boil for approximately 30 minutes or until done. Remove and drain. (I always just follow instructions on bag/packet of rice)
Preheat oven to 400 degrees F
Salt and Pepper chicken on both sides. Grill on high heat in grill pan on both sides for 3 minutes (until nice grill marks) then transfer to oven and bake at 400 for 12 minutes or until internal temp is 165 degrees. (Cooking time depends on size of your chicken breast)
Transfer peeled and diced sweet potato to large bowl and toss with a drizzle of EVOO or avocado oil and add a tsp of salt and pepper. Toss again. Transfer to baking sheet and roast sweet potato for approximately 25 minutes. (cook until soft in middle and a bit browned on outside)
Arrange your salad bowls: Add red butter lettuce on bottom of bowls then add your rainbow of ingredients: sliced chicken breast, brown rice, cherry tomatoes, purple cabbage, avocado and sweet potato. Drizzle a squeeze of fresh lime over rice. Drizzle Wozz! Japanese Sesame Miso Dressing over entire bowl and serve.