Protein-Packed Hawaiian Haystacks Bowl

Protein-Packed Hawaiian Haystacks Bowl

This recipe is a delicious and nutritious dish that will leave you feeling satisfied and energized. This bowl is a complete meal that will surely become a family favorite. Get ready to indulge in the mouthwatering flavors of the Protein-Packed Hawaiian Haystacks Bowl!

The Origins:

Not Hawaii!! It is believed that the dish originated as a way to repurpose leftovers and create a meal that was both satisfying and convenient. Its name, “Haystacks,” is derived from the pile of topping resembling a haystack. Even to this day, many parts of the United States have never heard of “Hawaiian Haystacks.”

Evolution of the Recipe:

The original concept of Hawaiian Haystacks consisted of a bed of rice topped with cooked and shredded chicken, a creamy gravy, and a variety of toppings. However, over time, the dish has evolved, and has been personalized to suit tastes and dietary preferences. Today, you’ll find an extensive range of variations and ingredients that can be used to create your own unique Hawaiian Haystacks bowl.

Adaptability and Versatility:

One of the reasons for the enduring popularity of Hawaiian Haystacks is their adaptability. The dish can be customized in many varied ways, making it a favorite among families and individuals with different preferences. Whether you follow a vegetarian, vegan, gluten-free, or dairy-free diet, you can easily modify the recipe to suit your needs.

The Core Components of Hawaiian Haystacks:

Although Hawaiian Haystacks allow for flexibility, there are a few core components that remain constant in most variations.

The Steamed Rice: A typical Hawaiian Haystack contains steamed rice, complementing the vibrant flavors of the toppings.

The Protein: The next essential element is the protein, traditionally chicken, which can be seasoned and cooked in various ways.

The Gravy: The gravy is a crucial component that brings all the flavors together. While the original recipe called for a creamy chicken gravy, many variations now include alternatives such as cashew gravy, coconut curry sauce, or even teriyaki glaze. The gravy adds richness and depth to the dish, tying all the elements together.

The Toppings: What truly sets Hawaiian Haystacks apart is the plethora of toppings that allow for endless creativity. The toppings provide a burst of flavors, textures, and colors. Toppings such as, pineapple tidbits and shredded coconut, provide the traditional tropical flavors. Other popular options include diced tomatoes, shredded cheese, sliced avocados, shredded lettuce, shredded cabbage, chopped broccoli, spiralized zucchini, diced bell peppers, chilled peas, sliced green onions, crunchy nuts, and crispy chow mein noodles.

The Social Aspect:

Hawaiian Haystacks have also become a social dish, often prepared for gatherings and potlucks. The interactive nature of creating your own personalized bowl allows guests to express their culinary creativity and enjoy a meal tailored to their preferences. It brings people together, encouraging conversation and a sense of community.

Hawaiian Haystacks may not have originated in Hawaii, but they have certainly captured the hearts and palates of many across the United States and beyond. This versatile dish exemplifies the creativity and adaptability of home cooking, offering a wide range of options to suit different tastes and dietary needs. Whether enjoyed as a family dinner, a potluck centerpiece, or a quick weeknight meal, Hawaiian Haystacks provide a delicious and customizable experience that continues to bring joy to the table. So, gather your favorite toppings, unleash your culinary imagination, and savor the taste of Aloha in every bite of Hawaiian Haystacks.

Ingredients for the Protein-Packed Hawaiian Haystacks Bowl:

The Cashew Gravy and Chicken:

• Unsalted cashews: Raw or roasted work perfectly. If you use salted, omit the salt from the recipe.
• Chicken broth:
• Boneless skinless chicken breasts: Or you can use rotisserie chicken or left-over chicken!
• Olive Oil:
• Onions and Garlic: Fresh is best!
• Flour: Only ½ Tablespoon. Since pureed cashews have a thickened quality to them, you can use less flour for thickening. For gluten free, use cornstarch or a starchy GF flour.
• Extra flavoring: Sea salt, black pepper, freeze-dried parsley, rice vinegar (or lemon juice)
• Plain Greek yogurt: A healthy way to make the gravy creamier and a little thinner. To make this gravy dairy-free, omit the flour and the yogurt. If thinning is needed, add a little more chicken broth.

Hawaiian Haystack Bowl:

• Steamed rice:
• Shredded Cheese:
• A variety of veggies: Choose what you love and what you have on hand! Here’s some great options: Romaine lettuce; Green cabbage; Purple cabbage; Zucchini; Cucumber; Tomatoes; Red pepper; Broccoli; Mushrooms; Celery
• Fresh pineapple: Or you can use canned pineapple tidbits
• Avocado: Adds a little more protein and tastes amazing with this bowl.
• Toppings: Unsweetened shredded coconut, Sliced almonds, Green onions,
• Crisped chickpeas (or substitute crispy chow mein noodles): You can make these with 10 minutes preparation time and 45 minutes baking time. You just need canned chickpeas, olive oil, salt and a seasoning of your choice. See recipe notes for possibilities. They can be flavored any way you want and are so fun to snack on!

How to Make the Protein-Packed Hawaiian Haystacks Bowl:

Cashew Gravy and Chicken:

1. Begin by soaking half a cup of unsalted cashews in water for at least 30 minutes to soften them. Once they’re nice and plump, drain the water and add the cashews to a blender along with a cup of chicken broth. Blend until you achieve a smooth and creamy consistency.
2. In a frying pan, heat a tablespoon of olive oil over medium-high heat. Add finely chopped onions and sauté them for 1-2 minutes until they become slightly tender. If you’re using raw chicken breasts, add them to the pan and stir-fry until they are cooked thoroughly. However, if you have rotisserie chicken on hand, add it later.
3. Once the chicken is cooked, remove the onions and chicken from the pan and set them aside. In the same pan, add another tablespoon of olive oil and minced garlic. Stir-fry the garlic for about 30 seconds, being careful not to let it burn. Immediately add half a tablespoon of flour and continue stirring for 1 minute. Cooking the flour removes the flour taste from the gravy.
4. Slowly whisk the cashew broth into the flour mixture, ensuring there are no lumps. Add half a teaspoon of sea salt, a quarter teaspoon of black pepper, a tablespoon of freeze-dried parsley, and a tablespoon of rice vinegar or lemon juice for a tangy kick. Add the onions and chicken back to the pan. (If you’re using rotisserie chicken, this is the time to add it.)
5. Allow the mixture to thicken while stirring occasionally. To add a delightful creaminess, stir in half a cup of plain Greek yogurt. If the gravy needs further thinning, simply add more Greek yogurt until you achieve your desired consistency.

Crisped Chickpeas (or substitute crispy chow mein noodles):

1. Start by rinsing a can of garbanzo beans (chickpeas) and removing their skins. Place the chickpeas on a clean dishtowel, fold the towel over, and rub or scrub the chickpeas to easily remove the skins. Once all the skins are gone, place the chickpeas in a bowl and toss them with two tablespoons of olive oil and a teaspoon of salt.
2. Spread the chickpeas evenly on a baking sheet and bake them at 350°F for 30-45 minutes or until they turn golden and crispy. Once out of the oven, sprinkle a teaspoon of your preferred seasoning or spice blend over the chickpeas and give them a good toss.

Some delicious spice options include: smoked paprika, black pepper, garlic powder, onion powder, chili powder, cumin, Za’atar, Chinese 5 Spice, coriander, or basil.

• Store the Crisped Chickpeas in an airtight container until you’re ready to use them, ideally within 2 days for optimal crispness.

Assemble the Hawaiian Haystacks Bowl:

• Begin by adding a bed of shredded romaine lettuce and thinly shredded green and purple cabbage.
• Add a serving of steamed rice and Cashew Gravy and Chicken. Sprinkle with cheese.
• Now feel free to mix and match the veggies to your liking. Spiralize a zucchini and an English cucumber, then dice some tomatoes, slice a red pepper into matchstick-sized pieces, finely chop broccoli and mushrooms, and dice some celery. Add these colorful veggies to your bowl, and don’t forget to include some fresh pineapple tidbits and sliced avocado for a tropical twist.
• Finally, it’s time for the finishing touches. Add a handful of unsweetened shredded coconut, sliced almonds, finely diced green onions, and a handful of the Crisped Chickpeas, or crispy Chow Mein Noodles if you prefer.

For a heartier dinner-like version: Start by filling the bowl with rice and Cashew Gravy and Chicken, followed by the cheese, veggies, and toppings of your choice.

• Now, give your bowl a good mix, ensuring all the flavors and textures meld together. Take a moment to appreciate the vibrant colors and the irresistible aroma before taking your first bite. Each spoonful is a delightful symphony of flavors, with the creamy and savory Cashew Gravy and Chicken complementing the freshness of the veggies, the nuttiness of the Crisped Chickpeas, and the tropical notes from the pineapple and coconut.

The Protein-Packed Hawaiian Haystacks Bowl is a versatile dish that can be customized to suit your preferences. Feel free to experiment with different veggies, spices, or seasonings to create your own signature bowl. Whether you’re looking for a protein filled lunch or a satisfying dinner, this recipe has got you covered.

Gather your ingredients, channel your inner chef, and savor the goodness of the Protein-Packed Hawaiian Haystacks Bowl. It’s a healthy and delicious culinary adventure that will transport your taste buds to the tropical paradise of Hawaii.

Enjoy!

–Kim

Print Recipe

Protein-Packed Hawaiian Haystack Bowl

The Protein-Packed Hawaiian Haystacks Bowl is a delightful fusion of flavors and textures, offering a satisfying and wholesome meal in 30-minutes. With its creamy Cashew Gravy and Chicken, vibrant assortment of veggies, and tantalizing toppings, it’s a dish that caters to both taste and nutrition, as well as food preferences and dietary needs. Gather your ingredients, unleash your creativity, and enjoy this mouthwatering bowl of goodness!

Total Time30 minutes mins

Course: Main Course

Cuisine: Healthy

Keyword: bowl, chicken, salad, veggies

Servings: 4 servings

Author: Kim Melanson

Ingredients

Cashew Gravy and Chicken:

• ½ cup unsalted cashews soaked in water
• 1 cup chicken broth
• 2 Tablespoons olive oil divided
• 1 small onion finely chopped
• 1 pound boneless skinless chicken breasts cut into small cubes (or rotisserie chicken)
• 2 teaspoons minced garlic
• ½ Tablespoon flour
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 Tablespoon freeze-dried parsley
• 1 Tablespoon rice vinegar or lemon juice
• ½ cup plain Greek yogurt

Hawaiian Haystack Bowl:

• 1-2 cups steamed rice
• Cashew Gravy and Chicken (recipe above)
• ½ cup shredded cheese

Bowl Veggies (mix and match as desired):

• 1 head romaine lettuce shredded thin
• ¼ head green cabbage shredded thin
• ¼ head purple cabbage shredded thin
• 1 zucchini spiralized
• 1 English cucumber spiralized
• 1-2 tomatoes diced
• 1-2 red pepper match-stick sliced
• 1 cup broccoli finely chopped
• 1 cup mushrooms finely chopped
• 1-2 stalks celery finely diced
• ½ fresh pineapple (or 20-ounce can pineapple tidbits)
• 1 avocado sliced

Toppings:

• ½ cup unsweetened shredded coconut
• ½ cup sliced almonds
• 2-3 green onions finely diced (white and green parts)
• Crisped Chickpeas see recipe below—or substitute crispy Chow Mein Noodles

Crisped Chickpeas (adds more time):

• 1 can 15.5-ounce Garbanzo Beans (Chickpeas)
• 2 Tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon seasonings (see recipe notes for possibilities)

Instructions

Cashew Gravy and Chicken:

• Soak cashews in water for at least 30 minutes to soften. Can soak longer.
• Drain water from cashews. Add cashews and chicken broth to blender. Blend until smooth.
• Add 1 Tablespoon olive oil to fry pan. Heat to medium-high heat. Add diced onions. Fry for 1-2 minutes until almost tender. Add raw cubed chicken at this point (not rotisserie chicken if using). Stir fry together until chicken is cooked thoroughly. Remove onions and chicken from pan. Set aside.
• In fry pan, add another 1 Tablespoon olive oil. Add garlic and stir fry 30 seconds. Immediately add flour and fry for 1 minute, stirring to keep from burning.
• With whisk, slowly whisk cashew broth mixture into the flour mixture. Add spices and vinegar. Then, add onions and chicken (add rotisserie chicken at this point if using). Stir and allow to thicken.
• Stir in Greek yogurt to thin gravy. Before serving, if thinning is needed, add more Greek yogurt.

Crisped Chickpeas:

• Rinse chickpeas and place half on clean dishtowel. Fold towel over and rub/scrub chickpeas to remove skins. Repeat with remaining chickpeas until all skins are removed.
• Place chickpeas and olive oil in a bowl. Stir to coat chickpeas in oil. Sprinkle in salt and stir again.
• Place chickpeas on baking sheet. Bake at 350°F for 30-45 minutes, or until chickpeas are golden in color and crispy.
• Remove from oven and sprinkle 1 teaspoon of chosen spice, or spice blend, over the chickpeas. Stir to coat well.
• Store in airtight container until ready to use. Best used within 2 days for crispness, or up to 5 days.

To create a Bowl:

• Add lettuce/cabbages mixture first. Then top with rice and Cashew Gravy and Chicken. Add cheese and then your choice of veggies. Top with your choice of toppings. Mix together and enjoy!

A heartier dinner-like option:

• Fill bowl with rice and Cashew Gravy and Chicken first, then add cheese, veggies and toppings as desired.

Notes

Possible seasonings and combinations of seasonings for Crisped Chickpeas:
Use 1 teaspoon of any combination of the following: smoked paprika, black pepper, garlic powder, onion powder, chili powder, cumin, Za’atar, Chinese 5 Spice, coriander, basil.
I used Chinese 5 Spice for my Hawaiian Haystack Bowl, but garlic powder, onion powder or black pepper would have tasted great!