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Protein-Packed Hawaiian Haystacks Bowl
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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
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!