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    You are at:Home»Dairy-Free Recipes»Condiments and Salad Dressings»Grilled Chicken & Veggie Bowls with Cashew Ranch Dressing

    Grilled Chicken & Veggie Bowls with Cashew Ranch Dressing

    8
    By Alisa Fleming on August 8, 2016 Condiments and Salad Dressings, Dairy-Free Recipes, Entrees, Salad

    Is there anything better than grilled vegetables in summer? Why yes, there is. Grilled vegetables topped with a creamy, dairy-free cashew ranch dressing of course!

    This recipe was created by Dawn Jackson Blatner, star of ABC’s “My Diet Is Better Than Yours,” author of Superfood Swap, and a registered dietitian and nutrition consultant for the Chicago Cubs. Dawn knows that dairy isn’t required to make amazing healthy salad toppings. She even makes her salad dressing free of mayonnaise!

    Grilled Veggie Bowls with Dairy-Free Cashew Ranch Dressing RecipeThis grilled veggie bowl recipe with photo was shared with us by Mizkan.com. 

    Special Diet Notes: Grilled Veggie Bowls with Cashew Ranch Dressing

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and optionally paleo.

    Grilled Chicken & Veggie Bowls with Dairy-Free Cashew Ranch Dressing
     
    Print
    Prep time
    20 mins
    Cook time
    15 mins
    Total time
    35 mins
     
    This is the perfect dish for summer, but you can cook the chicken and vegetables on the stove top if it isn't grilling season.
    Author: Dawn Jackson Blatner
    Recipe type: Entree
    Cuisine: American
    Serves: 2 servings + ¾ cup leftover dressing
    Ingredients
    Cashew Ranch Dressing
    • 1 cup raw, unsalted cashews
    • ¾ cup almost-boiling water
    • 1 clove garlic, minced
    • 3 tablespoons natural rice vinegar (like Nakano)
    • 1 teaspoon sea salt
    • 1 teaspoon black pepper
    • ¼ teaspoon dried dill
    • ¼ teaspoon dried oregano
    • 2 tablespoons finely chopped fresh chives
    Grilled Veggie Bowls
    • 8 ounces skinless chicken breast
    • 6 asparagus spears, trimmed
    • 2 ears corn, shucked
    • 1 organic bell pepper, seeded and cut into 4 large pieces
    • 1 zucchini, cut in half lengthwise
    • 1 tablespoon extra-virgin olive oil
    • Sea salt, to taste
    • Black pepper, to taste
    • 4 tablespoons Cashew Ranch Dressing (recipe below)
    Instructions
    Cashew Ranch Dressing
    1. In a food processor or blender, puree the cashews, water, garlic, rice vinegar, salt, pepper, dill, and oregano for a few minutes, or until creamy. For best results, drizzle water in gradually as the machine is running.
    2. Stir in the chives. Leftover dressing can be refrigerated in an airtight container for up to seven days.
    Grilled Veggie Bowls
    1. Heat your grill to medium.
    2. Season the chicken breast, corn, asparagus, bell pepper and zucchini with olive oil, sea salt (about ½ teaspoon total) and pepper (about ¼ teaspoon total).
    3. Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165ºF.
    4. Meanwhile, grill the corn for 10 to 15 minutes, rotating after every pop, until golden. And grill the asparagus, bell pepper and zucchini for 3 to 5 minutes per side, or until tender.
    5. Divide the chicken, corn, asparagus, bell pepper and zucchini evenly into two bowls. Drizzle each bowl with 2 tablespoons of the Cashew Ranch Dressing.
    6. Note: Bowl leftovers can be refrigerated for up to four days.
    3.5.3229
    Grilled Veggie Bowls with Dairy-Free Cashew Ranch Dressing Recipe

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    8 Comments

    1. Celia on August 10, 2017 12:31 pm

      I was so intrigued by this recipe for grilled veggie bowls, then I saw you HAD to include chicken. WTH? How is chicken a veggie? 🙁

      Reply
      • Alisa Fleming on August 10, 2017 12:35 pm

        I didn’t name the recipe Celia, the author did! This is a shared recipe, so I did not change the name. They are veggie bowls because they do contain a lot of veggies I assume! You are more than welcome to swap in tofu or vegan chicken for the chicken or simply omit it if preferred 🙂

        Reply
    2. Pingback: Easy Grilled Steak and Pepper Fajitas Recipe

    3. Pingback: 12 Gluten Free Lunches (That Aren't Sandwiches!) - My Gluten Free Miami

    4. Emily on August 18, 2016 5:04 am

      There is nothing better than grilled vegetables in the summer! This creamy sauce certainly makes them just that much better, yum!

      Reply
    5. Taylor Kiser on August 17, 2016 2:16 pm

      The dressing sounds wonderful! I need to try this veggie bowl soon!

      Reply
    6. amanda -runtothefinish on August 17, 2016 1:12 pm

      I’m sooooo excited, we finally just got a new grill for our new house!! I love tossing veggies on there and can’t wait to try this

      Reply
      • Alisa Fleming on August 18, 2016 11:35 am

        Now that is a reason to celebrate!

        Reply

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