Warm Barbecue Ranch Bowls - Bravabod
Recipes

Warm Barbecue Ranch Bowls

Valentina

This filling meal is a super easy and healthy way to enjoy tangy barbecue flavor in less than 20 minutes. It's made with juicy shredded chicken smothered in barbecue sauce, warm brown rice, crunchy greens, and avocado. The kicker is the creamy ranch dressing on top - it's the perfect partner for the barbecue sauce. Mix it all together for a delicious, comforting meal.

How To MakeDiet Type: Classic

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Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 7 ounces cooked chicken (such as rotisserie or poached)
  • 1/2 cup barbecue sauce (adjust to taste)
  • 1 1/2 cups leafy greens (such as kale or romaine)
  • 1 1/2 cups coleslaw mix (or more leafy greens)
  • 1 1/2 cups cooked brown rice
  • 1/2 cup fresh cilantro leaves (optional)
  • 1/2 large avocado, diced
  • ranch dressing, to taste (store-bought or homemade)
  • lemon juice (for serving)

Instructions
  1. Step 1: Shred the chicken using two forks or your hands. Pour the barbecue sauce, to taste, over the chicken and mix well. Add more sauce if desired.
  2. Step 2: Wash and chop the greens small, into bite-sized pieces. Place the greens in a mixing bowl. Add the coleslaw and cilantro. Note: If using kale, remove any hard stems before using.
  3. Step 3: Warm the brown rice and chicken in a microwave or pan.
  4. Serve: Divide each plate with the brown rice, barbecue chicken, avocado, and prepared salad greens. Pour ranch dressing over everything. You can serve the bowl like this, or mix it all together until uniform. Enjoy with some lemon juice and extra ranch drizzled on top.
Nutrition

This filling meal is a super easy and healthy way to enjoy tangy barbecue flavor in less than 20 minutes. It's made with juicy shredded chicken smothered in barbecue sauce, warm cauliflower rice, crunchy greens, and avocado. The kicker is the creamy ranch dressing on top - it's the perfect partner for the barbecue sauce. Mix it all together for a delicious, comforting meal.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 7 ounces cooked chicken (such as rotisserie or poached)
  • 1/2 cup paleo barbecue sauce (adjust to taste)
  • 1 1/2 cups leafy greens (such as kale or romaine)
  • 1 1/2 cups coleslaw mix (or more leafy greens)
  • 2 cups cauliflower rice, fresh or frozen
  • 1/2 cup fresh cilantro leaves (optional)
  • 1/2 large avocado, diced
  • paleo ranch dressing, to taste (store-bought or homemade)
  • lemon juice (for serving)

Instructions
  1. Step 1: Preheat the oven to 410°F. Spread the riced cauliflower (do not defrost if frozen) on a large baking sheet and roast it for 10 minutes.
  2. Step 1: Meanwhile, shred the chicken using two forks or your hands. Pour the barbecue sauce, to taste, over the chicken and mix well. Add more sauce if desired.
  3. Step 2: Wash and chop the greens small, into bite-sized pieces. Place the greens in a mixing bowl. Add the coleslaw and cilantro. Note: If using kale, remove any hard stems before using.
  4. Step 3: Warm the chicken in a microwave or pan.
  5. Serve: Divide each plate with the warm cauliflower rice, barbecue chicken, avocado, and prepared salad greens. Pour ranch dressing over everything. You can serve the bowl like this, or mix it all together until uniform. Enjoy with some lemon juice and extra ranch drizzled on top.
Nutrition

This filling meal is a super easy and healthy way to enjoy tangy barbecue flavor in less than 20 minutes. It's made with juicy shredded chicken smothered in barbecue sauce, warm cauliflower rice, crunchy greens, and avocado. The kicker is the creamy ranch dressing on top - it's the perfect partner for the barbecue sauce. Mix it all together for a delicious, comforting meal.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 7 ounces cooked chicken (such as rotisserie or poached)
  • 1/2 cup low-carb barbecue sauce (adjust to taste)
  • 1 1/2 cups leafy greens of choice
  • 1 1/2 cups coleslaw mix (or more leafy greens)
  • 2 cups cauliflower rice, fresh or frozen
  • 1/2 cup fresh cilantro leaves (optional)
  • 1/2 large avocado, diced
  • ranch dressing, to taste (store-bought or homemade)
  • lemon juice (for serving)

Instructions
  1. Step 1: Preheat the oven to 410°F. Spread the riced cauliflower (do not defrost if frozen) on a large baking sheet and roast it for 10 minutes.
  2. Step 1: Meanwhile, shred the chicken using two forks or your hands. Pour the barbecue sauce, to taste, over the chicken and mix well. Add more sauce if desired.
  3. Step 2: Wash and chop the greens small, into bite-sized pieces. Place the greens in a mixing bowl. Add the coleslaw and cilantro. Note: If using kale, remove any hard stems before using.
  4. Step 3: Warm the chicken in a microwave or pan.
  5. Serve: Divide each plate with the warm cauliflower rice, barbecue chicken, avocado, and prepared salad greens. Pour ranch dressing over everything. You can serve the bowl like this, or mix it all together until uniform. Enjoy with some lemon juice and extra ranch drizzled on top.
Nutrition

This filling meal is a super easy and healthy way to enjoy tangy barbecue flavor in less than 20 minutes. It's made with shredded jackfruit smothered in barbecue sauce, warm brown rice, crunchy greens, and avocado. The kicker is the creamy vegan ranch dressing on top - it's the perfect partner for the barbecue sauce. Mix it all together for a delicious, comforting meal.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 2 cups green jackfruit, packed in water or brine
  • 1/2 cup barbecue sauce (adjust to taste)
  • 1 1/2 cups leafy greens (such as kale or romaine)
  • 1 1/2 cups coleslaw mix (or more leafy greens)
  • 1 1/2 cups cooked brown rice
  • 1/2 cup fresh cilantro leaves (optional)
  • 1/2 large avocado, diced
  • vegan ranch dressing, to taste (store-bought or homemade)
  • lemon juice (for serving)

Instructions
  1. Step 1: Drain and rinse the jackfruit very well. Gently squeeze out the excess water by hand or with a cheesecloth. Discard any seeds and/or hard pieces on the jackfruit. Shred the remaining jackfruit into strips. Heat the jackfruit in a lightly-oiled frying pan over medium-high heat for 2 to 3 minutes, or until beginning to brown on all sides. Pour the barbecue sauce, to taste, over the jackfruit and mix well. Add more sauce if desired.
  2. Step 2: Wash and chop the greens small, into bite-sized pieces. Place the greens in a mixing bowl. Add the coleslaw and cilantro. Note: If using kale, remove any hard stems before using.
  3. Step 3: Warm the brown rice in a microwave or pan.
  4. Serve: Divide each plate with the warm brown rice, warm barbecue jackfruit, avocado, and prepared salad greens. Pour ranch dressing over everything. You can serve the bowl like this, or mix it all together until uniform. Enjoy with some lemon juice and extra ranch drizzled on top.
Nutrition

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Warm Barbecue Ranch Bowls

PT20M 7 ounces cooked chicken (such as rotisserie or poached) 1/2 cup barbecue sauce (adjust to taste) 1 1/2 cups leafy greens (such as kale or romaine) 1 1/2 cups coleslaw mix (or more leafy greens) 1 1/2 cups cooked brown rice 1/2 cup fresh cilantro leaves (optional) 1/2 large avocado, diced ranch dressing, to taste (store-bought or homemade) lemon juice (for serving) Gluten Free Paleo Vegan Low-Carb 3 Servings Ingredients:

3 Servings

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