This Savory Chicken Kebab Veggie Bowl is so easy to put together when you have all the ingredients prepped in the fridge especially with a big tub of Sabra hummus. It is such a balanced lunch for any busy individual, especially for moms like me.
I have come to learn and enjoy so many different types of cuisines. It definitely makes it easier not to get in a rut. There are some weekends where I feel like meal prep like a boss and then other weekends where I have no time to do anything.
On the weeks where I get things prepared, I grill a variety of proteins so I can have them readily available in the fridge. Sometimes I like cooking the meat fresh but with three little girls and a busy schedule, it makes it easier just prepping the veggies at the last-minute.
Since I love cooking, I tend to complicate my life sometimes, trying to make really fancy meals for my family but logically, making something quick, healthy and balanced is the right fit for a specific day. Add a variety of ingredients to a bowl makes everything seems a little more easier.
Instead of having a green salad, I grill a lot of veggies or leave a few items chopped so I can quickly throw them in a skillet. When it comes to lunch on most days, I only have time to make lunch for the girls. Then 2 pm rolls around and my lunch time has flown by leaving me to eat a late lunch or an early dinner.
Lately I have not felt as hungry at dinner time, so I have a salad with a protein. I have been making the same bowls for my kids so they can be exposed to a larger variety of vegetables. I find they do not eat as much because they get full quicker but that is okay because they are getting a balanced meal.
I love my Sabra hummus with everything. They offer so many different styles like Caramelized Onion, BBQ Hummus with Jackfruit and Smoked Paprika. I tend to pair those special ones with carrots, other raw veggies, pretzels and crackers for my kids snacks or for guests.
I like the simpler Sabra dips, like the garlic, spicy, and roasted red pepper for pairing with meals. My kids will eat a whole tub by itself if I let them. It is THAT good!! You should try them! Here are some coupons for you to try!
Savory Chicken Kebab Veggie Bowl
by Noelle Kelly
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients (4 bowls)
- 1 pound 98% ground chicken
- 1/4 cup fresh mint, chopped
- 1/4 cup parsley. chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper, chopped
- 2 small yellow squash, sliced
- 2 small yellow bell peppers, chopped in large pieces
- 2 cups broccoli florets
- 1 tsbp coconut aminos
- 2 teaspoons olive oil
- pinch of salt
- 3 Tablespoons tahini paste
- 1 1/2 Tablespoons lemon juice
- 1/3 cup water
- 1 garlic clove
- 1 1/3 cups cooked brown rice
- 4 Tablespoons raw pepitas
- 1/2 cup raw purple cabbage, chopped
- 1 cup Sabra Garlic Hummus
Spray a large non-stick skillet with olive oil spray. Add yellow squash slices and yellow pepper and cook on medium heat for about 8 minutes, rotating every 3 minutes. Remove from heat and place in a bowl and cover.
Mix all the ingredients in a medium bowl and form into 16 balls.
Heat the same large non-stick skillet and spray with olive oil spray.
Heat on medium heat and chicken for 10 minutes, rotating every few minutes until cooked, 165 degrees Fahrenheit. Set aside.
Place 2 cups of broccoli florets in a food processor and pulse until the broccoli is broken down, resembling small pieces.
Cook in the same skillet, spray with a little more olive oil spray. Add the coarse broccoli and cook on medium heat for 5 minutes. Add the coconut aminos.
You can use more broccoli rice instead of brown rice.
Wash the processor and add the tahini sauce ingredients and blend until smooth. Set aside in a small bowl. This is the dressing for the bowl.
Add 1/3 cup warmed cooked brown rice to a bowl. Then add another 1/3 cup of broccoli rice. Next, add a few slices of the yellow squash and yellow bell pepper. Add 2 Tablespoons of purple cabbage on the side. Add 4 chicken kebabs and add 1/4 cup of the Sabra garlic hummus in the middle of the bowl. Sprinkle with 1 Tablespoon of pumpkin seeds and drizzle with 1-2 Tablespoons of tahini sauce.
More recipes using Sabra
Here are a few more recipes that I have created using Sabra.
- Grilled Mushroom and Hummus Topped Brown Rice Cakes
- Tex -Mex Shrimp and Avocado Toast
- Spicy Mexican Veggie Sopes
- Falafel Lunch with Sabra Tzatziki
- Mediterranean Giardiniera Topped Hummus