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vegan nashville hot chicken

Vegan Nashville Hot Chicken Bowl

  • Author: Kate Kasbee
  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Vegan

Description

Our Vegan Nashville Hot Chicken Bowl isn’t nearly as spicy as the real deal. Plus, a pillow-y mountain of mashed potatoes and cauliflower is just a forkful away to take the edge off.


Scale

Ingredients

For the mashed potatoes/cauliflower

  • 1 lb gold potatoes, peeled and diced into 1/2-inch cubes
  • ½ large head (or 1 small head) cauliflower, chopped into florets
  • 2 Tbsp. vegan butter
  • ½ tsp. sea salt

For the hot “chicken”

  • 1 10-oz. package Earth Grown Chickenless Tenders
  • ¼ cup hot sauce, divided
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • ¼ tsp. sea salt
  • 2 tsp. maple syrup or agave
  • 2 Tbsp. olive oil

For the garlicky greens

  • 2 tsp. olive oil
  • 1 tsp. minced garlic
  • 6 cups kale, chopped into small pieces
  • Pinch of sea salt

For the corn

  • 2 cups frozen corn
  • 1 cup of water
  • Pinch of sea salt
  • Freshly cracked black pepper

For serving

  • Sliced pickles (optional)

Instructions

  1. Preheat your oven to 450F.
  2. Combine the potatoes and cauliflower in a medium saucepan. Fill with water, covering the veggies by an inch. Bring to a boil, cover, and cook until the potatoes and cauliflower are tender, about 20 minutes. Drain the veggies and return them to the pot along with the vegan butter and salt. Use a fork to mash and adjust salt to taste.
  3. Arrange the Earth Grown Chickenless Tenders on a baking sheet and coat with 3 tablespoons of hot sauce. Bake for 8 minutes, flip the pieces, and brush with another tablespoon of hot sauce. Bake for 8 minutes more. Then transfer the Chickenless Tenders to a plate.
  4. Combine the cayenne pepper, paprika, garlic powder, sea salt, maple syrup or agave, and olive oil in a bowl. Whisk to combine. Then brush both sides of each Chickenless Tender with the spicy oil.
  5. Heat the olive oil in a skillet over medium-low heat and add the garlic. Sauté for 30 seconds, then add the kale. Stir to coat the kale in the garlic oil and continue cooking until slightly wilted, about 2 minutes.
  6. Combine the frozen corn and 1 cup of water in a saucepan. Bring to a boil, cover, and cook for 5 minutes. Drain, return the corn to the pot, and season with a pinch of sea salt and black pepper.
  7. To assemble, add a scoop of potato/cauliflower mash to each bowl, followed by the Chickenless Tenders, kale, and corn. Serve with extra hot sauce and a side of sliced pickles.