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Bitchin California Bowl
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3.92 from 35 votes

Bitchin' California Bowl.

I mean, it has all of my very favorite things, and it's so pretty. Like just looking at it gives me a boost of energy, you know?? 
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4 Bowls
Calories: 1379kcal

Ingredients

  • 4 red or yellow beets quartered or halved
  • 1 bunch radishes
  • 2 tablespoons olive oil
  • salt + pepper to taste
  • 1 pound boneless skinless chicken breasts or tenders (omit if vegan)
  • 1 1/2 cups cooked chickpeas rinsed
  • 1/2 cup homemade pesto or store bought
  • 2-3 cups cooked barley and or quinoa
  • 8 ounces marinated artichokes drained
  • 2 blood oranges grapefruits and or kiwi, sliced
  • 1-2 avocados sliced
  • 1-2 jalapenos sliced + seeded if desired
  • 1/3 cup walnuts toasted
  • 1/3 cup pumpkin seeds toasted
  • 1/2 cup cotija cheese crumbed
  • fresh microgreens dill, parsley, cilantro + lemons, for serving

Cilantro Chili Bitchin Sauce

Instructions

  • Preheat the oven to 400 degrees F.
  • Peel the beets if desired (I prefer to leave the skin on my beets). Place the beets and radishes on a baking sheet and toss with the olive oil, salt and pepper. On a separate baking sheet add the chicken and toss with 1/4 cup of the pesto. Place both pans in the oven and roast for 15 minutes. After 15 minutes, give the veggies a toss and add the chickpeas to the pan with chicken. Toss the remaining 1/4 cup pesto with the chickpeas until the chickpeas are well coated. Return both pans to the oven and continue roasting for another 10 minutes or until the veggies are lightly charred, the chicken cooked through and the chickpeas warmed. Cooking times for the chicken will vary depending on it's size.
  • Allow the chicken to rest five minutes and slice.
  • To assemble the bowls, divide the barley between bowls. Add the artichokes, chickpeas and toss together with the barley. Add the chicken, beets + radishes and then add the citrus, avocado + jalapenos. Sprinkle walnuts, pumpkin seeds and cotija cheese. Serve with the Bitchin Sauce (see below).

Cilantro Chili Bitchin Sauce

  • Combine all ingredients in a high powdered blender or food processor and blend until completely smooth or creamy. If needed, add water to thin the sauce out. The sauce should be the consistency of hummus or just slightly thinner if desired. Taste and adjust the salt to your liking. The sauce can be stored for up to a week in the fridge.

Notes

*it's best to use almond butter with no ingredients other than almonds and salt. You can also make you own almond butter by grinding 2 cups almonds in a high powdered blender or food processor until creamy.

Nutrition

Calories: 1379kcal | Carbohydrates: 95g | Protein: 60g | Fat: 87g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 898mg | Potassium: 2020mg | Fiber: 22g | Sugar: 11g | Vitamin A: 1895IU | Vitamin C: 35.3mg | Calcium: 397mg | Iron: 9.4mg