Go Back
+ servings

Roasted Vegetable "Grain" Bowl (Paleo, Whole30, AIP modifications)

Author: Michele
Servings: 4 servings
This bowl reminds you of a delicious warm grain bowl - but without the grains! It's a bowl of deliciousness in your hands. Paleo, Whole30, gluten-free and easy to make AIP friendly
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Ingredients
  

  • 1/2 Butternut Squash (peeled, deseeded, and cut into bite sized pieces)
  • 2 Zucchini (cut into thick rounds)
  • 2 Bell Peppers (cut into bite sized pieces (omit for AIP, can be replaced with diced carrots))
  • 3 tbs Olive Oil (divided)
  • Sea Salt
  • Pepper (omit for AIP)
  • 1 bunch Asparagus (tough ends removed and cut into small pieces)
  • 1 cup Pecans (roughly chopped (omit for AIP - see above for suggestion of replacement))
  • 1/2 cup dried Cranberries (fruit-juice sweetened for Whole30)
  • 1 lb Ground Chicken
  • 1 tsp Garlic Powder

Instructions
 

  • Preheat the oven to 425 F. Put a piece of parchment paper on a baking sheet. Cut up the squash, zucchini, and bell peppers as listed to the left and then spread out on the baking sheet. Drizzle with 2 tbs of olive oil and season well with salt and pepper. Roast in the oven for 20 minutes.
  • Meanwhile, cut the asparagus and roughly chop the pecans. Then heat a frying pan over medium heat and add the remaining 1 tbs of olive oil. Add the ground chicken to the pan, breaking it up into several large pieces with your hands. Sprinkle the garlic powder and another 1/2 tsp of sea salt over the chicken and using a spatula, mix it into the chicken gently without breaking it up too much more. Cover the pan and cook for 3 minutes, then turn the chicken over and cook for 3 more, or until the chicken is no longer pink. Note: If making a double batch of this the cooking time for the chicken will be longer. Once the chicken is done, remove with a slotted spoon onto a plate covered with a paper towel.
  • When the 20 min is up for the veggies, add the asparagus and pecans to the sheet pan and put back in the oven for 10 more minutes.
  • Put the ground chicken in a food processor and pulse 5-6 times, until the chicken is broken up into little “grains”. Don’t over process! If making a double batch, do this in two batches. When the veggies are done, mix in a large bowl with the chicken and the dried cranberries and serve.
Course: Lunch, Main Dish
Cuisine: American
Diet Gluten Free
Keyword: AIP, gluten free, lunch, Paleo, portable, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !