Go Green: Foods to Celebrate St. Patrick’s DayThe Hood Answer Mom, Elizabeth M. Ward, M.S., R.D.
Our Avocado Sour Cream and Chicken Bowl offers a break from the traditional corned beef and cabbage while including nutritious green ingredients. Besides the fact that it’s delicious and satisfying, this bowl recipe is thrifty because it breathes new life into leftovers.
You don’t have to follow this recipe to the letter. It’s fun to customize each bowl using the ingredients you have on hand. Substitute any whole grain or vegetable to top with the avocado sour cream sauce.
Makes 4 servings
Preparation Time: 10 minutes
Total Time: 10 minutes
2 cups cooked quinoa, brown rice, freekeh or other whole grain
16 ounces cooked boneless, skinless chicken breast, chopped
4 cups cooked broccoli florets
40 cherry tomatoes, cut in half
2 ripe avocados, halved, pitted and chopped into 2-inch pieces
1/2 cup Hood Light Sour Cream
3/4 tsp. salt
juice of 2 limes
pinch chili powder, or more, if desired
Divide quinoa, chicken, broccoli, and cherry tomatoes evelyn among four bowls.
Place avocado, sour cream, salt, lime juice, and chili powder in a blender or food processor. Blend for about 45 seconds or until smooth. Top each bowl with equal amounts of the avocado mixture.
Here are some of my other favorite “green” recipes:
Spinach Stuffed Shells:This dish goes together in minutes for an easy weeknight supper that’s packed with bone-building calcium and vegetables, too.
Creamy Cheddar Broccoli Soup:What’s better than a warm bowl of soup on a cool March day? It’s green(ish), and good for you, too!
Spinach-Banana Smoothie:It’s green, but you don’t have to tell the kids how it got that way! Banana is the perfect foil for the spinach.