Southwest Roasted Vegetable Bowl with Shredded Chicken

On Thursday I rode my bike back from the city to my apartment in the dark.  In DC, it wasn't a big problem because the streets are well lighted at night.  It was spooky on the trail in-between DC and my apartment.

I wasn't prepared.  My headlamp's batteries were dead, so I couldn't see much.  I went very slowly and cautiously.  I'm glad I didn't run across someone on the path because we probably would have crashed.  

The cooler weather and early sunset are making me excited for Fall.  Fall is my favorite season.  The temperature is ideal, and I enjoy seeing the changing leaves.

I make the goal a few weeks ago to eat more vegetables and less sweets.  I have been eating more vegetables, but I don't think my sugar intake has decreased at all.  This salad was an attempt to eat more vegetables.  Each time I ate this meal, I probably ate three to four servings of vegetables.

I really enjoy these creamy, fresh, and light Southwest flavors.  The dish was packed for of bright vegetables, wholesome flavors, and bright colors.  I had some mango salsa on hand, and it paired well with this salad.

The ingredients for the dressing are 1 jalapeño pepper, 1 clove garlic 1/2 teaspoon dried ginger, 1/4 cup honey, 1/4 cup lime juice, 2 teaspoons red wine vinegar, 1/2 teaspoon salt, bunch of cilantro leaves, 3 tablespoons extra-virgin olive oil, 1/2 cup greek yogurt, and 1 avocado.  

It was a very creamy, delicious, and reasonably healthy dressing.

The other ingredients for the salad are 1 package Sazon seasoning, 1 1/2 pounds boneless chicken thighs, 1 teaspoon chili powder, 1 teaspoon cumin, 2 teaspoons cornstarch, 1 cup chicken broth, 1 can black beans, 3 ears corn, 4 tomatoes, 3 avocado, 1 head broccoli, 3 sweet potatoes, 1 1/2 tablespoons olive oil, salt, 1/2 teaspoon cumin, 1 medium eggplant, 2 small zucchini, 1 medium yellow summer squash, 1 large onion, 1 red pepper, 1 green pepper, 1 yellow pepper, 1 tablespoons olive oil, 1/2 teaspoons black pepper, 1/2 teaspoons cumin, and salt.

For the dressing, I added the jalapeño, garlic, lime juice, ground ginger, honey, red wine vinegar, and avocado into a blender.

I added 3 tablespoons of extra virgin olive oil, greek yogurt, cilantro, and salt into the same blender.  

I blitzed the sauce thoroughly and then set it aside.

I  cooked the chicken in the slow cooker.  I added the chicken, chili powder, cumin, chicken broth, and Sazon seasoning into a slow cooker over low heat for a little over 4 hours.

After four hours, I made a slurry with the cornstarch and water.  I poured the slurry into the crockpot to thicken the sauce.  I let it cook over high heat for another 30 minutes.

While the chicken cooked, I roasted the vegetables.  I grated the skin off of the sweet potatoes and cubed them.  I added them to a lined baking sheet. I added olive oil, salt and cumin.

I baked the sweet potatoes for ten minutes at 400 degrees..  I then stirred the potatoes and added the chopped broccoli.  I then cooked these vegetable for another 20 to 25 minutes.

On another sheet pan, I added the chopped onion and peppers.  I sprinkled them with olive oil, salt, cumin, and black pepper.  I baked the onions and peppers for 20 minutes at 400 degrees.

I rinsed and chopped the yellow summer squash, zucchini, and eggplant.

I added them to another baking sheet and drizzled them with olive oil, salt and cumin.  I baked these for 20 minutes.

I boiled the corn for 3 to 5 minutes.  I then cut the corn off of the cob.

I shredded the cooked chicken with two forks.

Once everything was baked, and began assembling my dish.  I portioned out some sweet potato and broccoli on the plate.

I added some black beans that had been drained and rinsed.

I added some of the roasted squash.

I added some roasted peppers and onions.

I added some cooked corn.

I ladled on some shredded chicken.

I added some chopped tomato and avocado.

I then drizzled on some of the creamy avocado and cilantro dressing and added some scoops of mango salsa.  I found this fantastic salsa at a farmer's market in West Virginia.  Yea for road trips!

This was a scrumptious dish.  The salad was bright and beautiful.

The flavors were fresh and toothsome.

They vegetables were caramelized and tender.  The avocados were creamy.

The dressing was creamy, smooth, and flavorful.

The chicken was tender and savory.

It was a spectacular dish.  It was tasty, nourishing, and very filling.  I think the salad in the photos should have fed three.  I ate it by myself.

The salad had aromatic and inviting flavors.  

It was very appetizing and appealing.