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Grain Bowls With Chicken, Spiced Chickpeas, and Avocado

4.4

(48)

Photo of two grain bowls with rotisserie chicken crispy chickpeas and avocado on a table with two place settings and...
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

A store-bought rotisserie chicken brings you one step closer to a nourishing grain bowl dinner.

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This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.