Chicken Bowl & Vegan Tahini Mayonnaise

Over the weekend I had roasted chicken which is one of my favourite meals as it usually makes everyone happy. Usually, we have lots of chicken left to eat in the next days which I particularly enjoy cold in a salad, bowl or to add some protein with a soup for dinner. If you do not have roasted chicken, it can easily be replaced by a grilled breast.

I had a workout during lunch time and needed something quick and filling to eat after that. I like to have a satisfying element in the meals I make, so decided to go for a vegan mayonnaise!

For the greens, I had celery stalks in the fridge which fits very well with poultry. I see a lot of people eating celery raw but rarely noticed cooked versions of it. As I try to exclude raw food as much as I can from my diet, I cook more and more veggies which reveals a bunch of new and interesting flavours.

Chicken Bowl 2 4.03.19
Chicken Bowl 4.03.19

RECIPE 

Prep time: 15 minutes          Cook time: 10 minutes

You will need:

  • 1 chicken breast (or leftovers from roasted chicken)
  • 1 serving black rice noodles (70g)
  • 1 large celery stalk
  • 1/4 garlic clove
  • Salt and pepper to taste
  • Parsley (or any herb you like)

Mayonnaise:

  • 1 teaspoon tahini
  • 1 teaspoon lemon juice
  • Olive oil
  • Salt and pepper
  • Chives

Instructions: 

Steam the celery stalk in small pieces for about 7 minutes. While you are waiting for it to be cooked, prepare your chicken and grill it if you’re using a breast.

Put the steamed celery in a pan with the minced garlic and a pinch of salt. If you use roasted chicken, do not hesitate to add a spoon of the sauce as it will develop the flavours and bring just the right amount of fat.

Heat up a pot with water and salt for the noodles. I use Terra Sana brand which I find at Naturalia organic supermarkets. When the water is boiling put the noodles in and cook for 4 minutes before draining.

For the mayonnaise, mix the tahini and lemon juice energically with a spoon (it should still be thick). Add some salt and pepper to taste. Then start adding a small drop of olive oil and mix energically before you add again a little more oil. At this stage you are creating an emulsion, so it is crucial that you put the olive oil step by step, by very small quantity and mix in between. Keep on adding oil until you get to the same texture as a classic mayo. Add some thinly chopped chives.

Top the bowl with some thinly choped parsley, just because it never gets too green.

Note: 

You can replace the black rice noodle with any other grains: quinoa, rice, sweet potatoe noodles …

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