Avocado Feta Bowl with Couscous Grilled Chicken and Charred Corn

Today’s recipe comes with a ray of sunshine and happiness. It’s not all about the Avocado Feta Bowl though they do make me smile. This post and the list of recipe links below are to celebrate soon-to-be blogger mom, Sarah from Snixy Kitchen!

Welcome to a whole new world Sarah.

Sarah is a serious cheese fanatic, so I created this healthy and quick-to-make bowl for her when she’s so tired that a bag of Cheerio’s might seem like an awesome thing to have for dinner.

Each bowl has half an avocado topped with couscous, roasted brussels sprouts, grilled chicken and charred corn. More avocado is used to create that creamy green dressing which can be mixed through the salad or dolloped on top.

It’s easy to get that amazing caramelized color on your corn without having to fire up the grill on a cold winter day. Wrap the corn in a wet paper towel and pop it in the microwave for two minutes. Set one of the gas burners on your stove to high and lay the peeled corn right on top of the flame. Keep turning it with a pair of tongs and then run a knife down each side to release the kernels.

It was a total toss up between quinoa or couscous. Israeli couscous or pearl couscous as it can be called is vegetarian and vegan. On its own it tastes kinda meh, so mixing it with a salad dressing or fresh herbs is the way to go. It’s packed with fiber too.

The salad is topped with some salty feta cheese and fresh cilantro. Ditch the cilantro if it’s not your jam.

As a dad to two kids, I tried to compile a list of tips for Sarah, sort of like an owner’s manual but without the troubleshooting guide.

You’ll never need a baby wipe warmer, like never ever.

Making baby food is super easy and really satisfying because you know exactly what’s in it, and one squash goes a long way.

You could surround your coffee table with foam, like someone I know (cough) but honestly don’t bother.

Your car will become a cracker landfill.

Your kitchen cabinets will still have the baby-proof clips on them when you retire.

Lamaze classes are like algebra, once you go home you’ll forget everything.

Good luck Sarah!

Check out these links to see how everyone else celebrated Sarah’s awesome news!

Cheesy Things

• the briny – Smoky Beans n’ Greens Enchiladas with Roasted Sweet Potato and Sunflower Seed Cheese
• Half Baked Harvest – Greek Falafel Melts
• Healthy Nibbles & Bits – Japanese-Spiced Goat Cheese Ball with Pistachios
• Just Putzing Around the Kitchen – Cheesy Fried Spinach & Artichoke Bites
• My Natural Kitchen – Brazilian Cheesy Thyme Popovers
• Vanilla And Bean – Almond-Sage Pesto Grilled Cheese Sandwich with Gruyere
• Fix Feast Flair – Mixed Greens Salad with Lilikoi Vinaigrette, Honey Macadamia Nuts, and Goat Cheese
• FoodieCrush – Cheesy Sausage Pizza Bread
• Foodness Gracious – Avocado Feta Bowl with Couscous Grilled Chicken and Charred Corn
• Will Frolic for Food – Vegan Walnut Parmesan Zucchini Noodles
• Vegetarian ‘Ventures – Pimento Mac & Cheese Bites
• MJ and Hungryman – Cheese Stuffed Kimchi Pancakes
• Savory Simple – Cheddar Chive Crackers

Sweet Things

• the pig + quill – Mini Vegan PB+J Cheesecakes
• The Kitchen McCabe – Meyer Lemon Pudding Cakes + Honeyed Chevre Whipped Cream
• The Little Epicurean – Matcha Mochi Waffles Sundae
• Shared Appetite – Vegan Chocolate Raspberry Mousse
• The Pancake Princess – Vegan Aquafaba Lemon Meringue Pie
• The Food Charlatan – Lemon Bars {gluten-free}
• Kale & Caramel – Spiced Caramel Chocolate Nut Clusters

Cheesy & Sweet Things

• The Bojon Gourmet – Blood Orange & Corn Flour Ricotta Cake with Whipped Mascarpone {gluten-free}
• HonestlyYUM – Sweet Cheese Puffs (for a Sweet Cheese Baby)
• fit for the soul – Queso Mais Ice cream {No-Churn}
• Completely Delicious – Chocolate Orange Ricotta Scones
• Good on Paper Design – Citrus Ricotta Mini Cakes {gluten-free}
• Floating Kitchen – No-Bake Meyer Lemon Cheesecake with Chocolate Ganache Layer {gluten-free}
• Hungry Girl por Vida – Gluten-Free Pretzel Goat Cheesecake Bites
• Heartbeet Kitchen – Roasted Citrus Bowls with Honey Mascarpone
• Salted Plains – Pavlova with Mascarpone Coconut Cream and Candied Citrus
• The Kitchen Paper – Candied Citrus Ricotta Cake
• le jus d’orange – White Cheddar and Apple Mini Pies with Cinnamon-Infused Honey

Avocado Feta Bowl with Couscous Grilled Chicken and Charred Corn

Course: Salad

Cuisine: American

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 2 people

Calories: 85kcal

Author: foodnessgracious

A healthy and easy to make avocado bowl with feta cheese and roasted brussels sprouts.

Print Recipe

Ingredients

For the Dressing

• 1/2 ripe avocado
• 6 oz yogurt
• 3/4 cup chopped cilantro
• 1 tablespoon lime juice
• 1 clove garlic
• 1 green onion

For the Salad

• 1 1/2 cups chopped brussels sprouts
• 2 ears corn
• 2 1/2 cups cooked couscous
• 1 ripe avocado
• 1/2 cup diced tomato
• 1/2 cup diced green pepper
• 2 small grilled chicken breasts cubed
• 3/4 cup crumbled feta cheese

Instructions

• Add the 1/2 avocado, yogurt, chopped cilantro, lime juice, garlic and green onion to a blender and blend until smooth and creamy. Set aside.
• Roast the brussels sprouts in a preheated 375-degree oven for 20 minutes.
• Wrap each ear of peeled corn in a wet paper towel and cook for 2 minutes in a microwave oven.
• Place the corn on top of a gas burner and using tongs, turn and cook until dark on the outside (about 2 minutes)
• Using a sharp knife, slice off the kernels onto a plate.
• Peel and half a ripe avocado placing each half in a serving bowl.
• In a bowl toss together the sprouts, corn, cooked couscous, tomato and green pepper with a small amount of the dressing.
• Place some of the mixture on top of each avocado half.
• Add some chopped grilled chicken and finish with feta cheese on top.
• Garnish with extra chopped cilantro if desired.

Notes

Dressing recipe from EatingWell.com

Nutrition

Calories: 85kcal