Grilled Chicken & Veggie Bowls with Cashew Ranch Dressing


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

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
Prep time
Cook time
Total time
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.
Recipe type: Entree
Cuisine: American
Serves: 2 servings + ¾ cup leftover dressing
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)
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.
Grilled Veggie Bowls with Dairy-Free Cashew Ranch Dressing Recipe

About Author

Alisa is the founder of, 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.


  1. 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? 🙁

    • 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 🙂

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