Prep Time: 10 minutes
Grain bowls are endlessly adaptable and modifiable and can be assembled with whatever ingredients you have on hand. We’re using quinoa, green beans, and a few leafy greens, but you can use practically any vegetable and starch combination. All the components are cooked separately and then united under a blanket of tangy and sweet miso-tahini dressing. You could easily buy your own dressing to use for this meal if you want, but we think ours is well worth the effort. Creamy and tangy with a pop of umami, one taste of this dressing and you’ll be wanting a grain bowl every night. For added crunch, we finish our grain bowl with a sprinkling of pumpkin seeds, but feel free to substitute with any toasted nuts or seeds you have on hand.
Note: You may need to whisk a teaspoon or two of warm water into the dressing if it has been sitting for a while to reincorporate.
My Cook: Chicken Grain Bowls with Miso-Tahini Dressing
- 1 lb boneless, skinless chicken breasts
- 2 tbsp vegetable oil
- 1 cup quinoa
- 2 tbsp yellow or white miso paste
- ⅓ cup tahini
- ⅓ cup warm water
- 2 tbsp fresh lemon juice
- ½ tsp salt
- 12 oz green beans, trimmed
- 4 cups leafy greens, such as baby kale, arugula, or mesclun mix
- ½ cup toasted, salted pumpkin seeds
Pat chicken dry and season liberally with salt and pepper. Vacuum seal chicken in a single layer with 2 tbsp vegetable oil. Place vacuum sealed bag in a Suvie protein pan, cover with water, and insert into the upper right zone of your Suvie.
Place green beans in a vegetable pan and then transfer to upper left zone of your Suvie. Place quinoa in starch pan with ¼ tsp salt. Input settings and schedule or cook immediately.
My Cook Settings
Protein 150°F for 1 hour
Vegetable: 8 minutes
Starch: 15 minutes
While the chicken cooks, prepare the dressing. Whisk together the miso, tahini, lemon juice, and warm water until smooth. Season dressing to taste with salt and pepper.
Once the chicken has finished cooking, carefully remove protein pan from your Suvie, pour off water. Remove chicken from bags, pour off any accumulated liquid in the bag, and transfer chicken to a cutting board. Cut chicken against the grain into ½”-thick pieces. Fluff quinoa with a fork. Season green beans and quinoa to taste with salt and pepper.
Working in quadrants, divide chicken, leafy greens, green beans, and quinoa between 4 large bowls. Drizzle bowls with miso-tahini dressing and garnish with a sprinkle of pumpkin seeds. Enjoy!
A good quality dry Riesling will pair well with the umami notes of the miso and is always a great companion to chicken dishes.