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Curry Cauliflower + Coconut Chicken Bowl

Happy Hump Day folks! It might be a tough week for you, adjusting from the holiday madness, jumping back to reality… but we hope this bowl makes the adjustment a little easier, and turns this reality, well, a little more dream-like! Slow braised chicken thighs, spiced cauliflower, fresh tomatoes, and carefully toasted then simmered orzo build the base of the bowl. The smooth, creamy vinaigrette even has its own carefully crafted components, and wow, have you ever used an immersion blender? If not, Google it – it’s a game changer. That’s what we used to get the vinaigrette to our desired consistency. Bon appetit, Fam!

What’s in your bag:

  • Your bowl 
  • Champagne vinegar dressing

What you’ll need from home:

  • Aluminum foil-lined sheet tray or a microwave-safe plate

Total prep time: 10 minutes


The Chicken

Option 1:  Remove the chicken thigh from your bowl, and place on an oiled aluminum foil-lined sheet tray. Cook for 5-7 minutes at 400F until warmed through.

Option 2:  Place the chicken thigh on a plate and microwave for 1-2 minutes until nice and hot.

The Bowl

  1. Remove the dressing from the bowl. 
  2. Heat in the microwave for 2-3 minutes until warm. 
  3. Drizzle the dressing over your bowl and shake.
  4. Top with the chicken thigh. 

Easy peasy, lemon squeezy! And minimal clean up. Mix your veggies around and get the orzo all over them. Bowls for the win tonight!


That’s it! Dinner solved, dinner served. #weareWECO

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