Spicy Sriracha Harvest Bowl
This bowl was inspired by one of my favorite dishes at a local restaurant in Phoenix, called The Henry. They have this really yummy and hearty harvest bowl that I have been craving all quarantine. Recreating dishes from places I love has made me more inspired in the kitchen, and has helped curb those restaurant cravings.
Full of protein, healthy fat, veggies and spice, this Spicy Sriracha Harvest Bowl is a perfect lunch or dinner option to feed you and the family. If it’s just the two of you, you’ll have some leftover for the next day.
Sweet Potato ingredients:
2 sweet potatoes
Instant Pot Chicken Ingredients:
2 chicken breasts-boneless skinless
1 cup basmati rice
2 cups chicken stock
2 tbsp olive oil or butter
1 generous pinch of salt
1 tsp freshly cracked black pepper
1 tsp dried oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup quinoa
2 cups water
1 bunch scallions (I use a handful per bowl)
avocado (I use half an avocado per bowl)
sesame seeds (sprinkle on top)
1/4 cup Sriracha Sauce
1/2 cup Greek Yogurt
1 lemon juiced
Pinch of Salt
(If it is too hot for you, you can add 1/2 – 1 tsp of honey)
Step 1: Pre heat your oven to 420 degrees and start your sweet potatoes.
Step 2: Cut your sweet potato into quarters, place on a baking sheet and drizzle with olive oil. Then sprinkle on your seasoning; salt, garlic powder, and paprika. Cook for 30-35 minutes (until brown and soft)
Chicken & Rice:
Step 3: While the sweet potatoes cook, throw your chicken and the basmati rice into the instant pot to get cooking. Then add all ingredients listed put the lid on tight. Make sure the spout is on seal and pressure cook on high for 28 minutes.
Step 4: Start your dressing. Combine the Sriracha ingredients and place the dressing in the fridge. Let your dressing settle and marinate in the fridge before you add the honey. When you’re ready to make the bowl, taste the dressing to see if you like the spice, if there’s too much of a kick add the honey.
Step 5: Start the quinoa on the stovetop. At this point everything else you’re cooking should finish at the same time. Check the package of quinoa you have but bring the water and quinoa to a boil (takes 2 minutes) and then turn the heat down to a simmer and cook for 15 minutes.
Step 6: Chop up all your toppings, and once the instant pot is finished, shred your chicken. (Use two forks and pull the chicken apart)
Step 7: Build your bowl. I like to put the quinoa on the bottom and then put the rest of the ingredients around the bowl (as seen in the photos) then drizzle the dressing over top.
Step 8: Grab your favorite glass of iced tea and ENJOY!!