Make an Aubergine copycat protein bowl for lunches this week!
A lunch that packs in the protein is a must to beat the mid-day slump. You can customize this recipe to your tastes, and, it’s a tasty copycat to a Utah favorite restaurant! If you just can’t make the drive to Aubergine, this quick lunch is the next best thing.
Lindsey Hargett shares how to put together a hearty, protein-filled grain bowl. You have so many different options for ingredients! It just depends on what you like. Plus, Lindsey shares her flavorful recipe for black beans.
Aubergine Rio Protein Bowl Copycat
- 1 pound chicken thighs
- 1 lemon, zested and juiced
- 4 garlic cloves, minced (or 2 teaspoons garlic powder)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 teaspoons onion powder
- 2 teaspoon paprika
- 3 tablespoons extra virgin olive oil
Pico De Gallo
- 2 roma tomatoes, diced
- ¼ cup red onion, diced small
- 3-4 cloves garlic, minced
- ⅓-½ cup cilantro, chopped
- 1 lime, juiced
- Salt, to taste
Cilantro Jalapeno Cashew Dressing
- ½ cup cashews, soaked in hot water for 20 minutes or more
- ½ cup water, or more as needed
- 1 cup cilantro
- 3 tablespoons lemon juice
- 2 tablespoons lime juice
- 1 whole jalapeno, seeded (leave seeds for more spice)
- 2 tablespoons chopped red onion (more for more kick)
- 2-3 teaspoons salt, to taste
- 4 cups quinoa, cooked
- Green Chile Black beans (see recipe)
- Kale or mixed greens, for the base
- Chopped cilantro, lime, green onion, for topping
1. Combine all the chicken ingredients in a bag, and marinate for at least 3 hours (the longer the better!)
2. Preheat your Traeger to 375 degrees F. Place the chicken on the grill, and cook until the internal temperature reaches 163 degrees F, or until there is no more pink in the center. Using a thermometer/probe is the most accurate way to tell if the chicken is done, since chicken thighs are a darker meat and can be deceiving.
3. Let the chicken rest for 5 minutes, then slice.
Pico de Gallo
1. Combine all of the ingredients in a bowl. Season with more salt and pepper to taste. The flavor gets better the longer it sits, so I like to make this when the chicken is marinating!
1. Combine all of the ingredients together in a high powered blender and blend until smooth. Adjust as needed to taste, adding more lime juice, cilantro, jalapeno, or salt as needed to amp the flavor up.
1. Layer your bowl with quinoa, kale, black beans, chicken, pico de gallo, dressing, and toppings as desired. Eat cold or heated
Green Chile Black Beans
- 1 15.5 oz can black beans
- 1 4 oz can diced green chiles (mild or hot, depending on preference)
- ½ cup chicken or vegetable broth
- 2 teaspoons salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼-½ teaspoon cayenne (depending on preference)
- 1 lime, juiced
- ⅓ cup cilantro, chopped
1. In a saucepan, add in the beans, chiles, broth, salt, chili powder, cumin, garlic and onion powders, and cayenne. Stir to combine.
2. Heat over medium high heat, until the mixture just starts to boil. Lower the heat to low, and let simmer for about 10 minutes, or until most of the moisture evaporates. Don’t cover with a lid; we want the liquid to escape!
3. Remove from heat, then add the lime juice and chopped cilantro. Season with the spices used as needed to achieve desired flavor.