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.
Ingredients
Scale
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
- Preheat your oven to 450F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.