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VIBES: Tiana Major9 + EARTHGANG “Collide”

My version of Sweetgreen’s Chicken Pesto Parm Bowl.



  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt


  • 1lb Broccoli trimmed into florets
  • 1 Tbsp sriracha
  • 2 tsp honey
  • 1 tsp red wine vinegar
  • 3 Tbsp olive oil


  • cup quinoa, rinsed (+ 1 3/4 cup water or broth for cooking)
  • 1cup fresh breadcrumbs (preferably not too fine)
  • tablespoon za’atar spice mix
  • ounces mixed greens or baby spinach
  • 1 cup cherry tomatoes halved
  • Shaved Parmigiano Reggiano
  • Grilled or Roasted Chicken, Salmon or other protein of choice


Make the Quinoa: Rinse the Quinoa under cold water in a fine mesh sieve. In a medium pot, combine quinoa, a large pinch of salt and 1 3/4 cups water or broth. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.

For the breadcrumbs: Preheat a skillet over medium-high heat. Add 2 tablespoons olive oil and swirl to coat. Add breadcrumbs, season with salt and pepper, and toast, stirring occasionally, until golden and crisp, about 3 minutes. Remove from heat and sprinkle with zaatar.

Make the Basil Vinaigrette: Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.
Alternately- you can mix a good quality pesto with oil and vinegar to create the vinaigrette
Next make the Spicy Broccoli: Preheat the oven to 450 degrees. In a small bowl or measuring cup, Combine the oil, honey, sriracha and vinegar. Pour this mixture over the broccoli and toss well to coat.
Spread the broccoli across the lined baking sheet. Place on the middle oven rack and roast for 8-12 minutes, until the broccoli is tender and the edges are turning brown. Remove the broccoli from the oven and set aside.
Assemble the salad: Place greens, chicken (or other protein) and tomatoes in a large bowl and drizzle with enough basil vinaigrette to coat. Divide among serving bowls. Top with quinoa,parmigiano reggiano, broccoli and toasted breadcrumbs. 

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