Summer Mush Bowl
- Level: Easy
- Yield: 1 large serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 225
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 13
- Sodium
- 389
- Total: 20 min
- Active: 20 min
Ingredients
2 tablespoons plus 1 teaspoon olive oil
1 red potato, cut into 1/2-inch dice (about 4 ounces)
Kosher salt
1 ear yellow corn with husk
1 heaping cup baby arugula
1/2 cup cubed rotisserie chicken
1/4 cup canned chickpeas, drained and rinsed
1/4 cup cherry tomatoes, halved
1/4 avocado, diced
3 radishes, quartered
1 tablespoon prepared pesto
1/2 lemon, juiced
Crushed red pepper flakes, optional
Directions
- Heat 2 teaspoons oil in a small skillet or saute pan over medium heat. Add the potatoes and a pinch of salt and cook, stirring occasionally, until the tender and golden brown, 10 to 12 minutes. Transfer to a paper-towel lined plate and set aside.
- Cut the ear of corn in half horizontally, reserving the remaining half for another use. Microwave with the husk intact on high for 3 minutes. Carefully remove with a kitchen towel and let cool 2 minutes. Peel off the husk and silk. Hold the cob upright on a cutting board and cut the kernels off the cob.
- Place the arugula in a medium bowl and arrange the corn, potatoes, chicken, chickpeas, tomatoes, avocado and radishes on top.
- Put the pesto, lemon juice, remaining 1 tablespoon plus 2 teaspoons oil, 1/4 teaspoon salt and a pinch of red pepper flakes, if using, in a small jar. Top with the lid and shake to combine. Taste and adjust the seasoning as desired. Pour the dressing over the mush bowl and toss to combine.