If you’re from the Cleveland, Ohio or Columbus, Ohio area, you’ve likely been lucky enough to eat at Brassica Sandwiches and Salad. It is a favorite fast casual spot among my family and friends for their delicious salads and sandwiches with the most fresh, colorful ingredients. Plus, their fries and sauces are truly divine!
Since not everyone has the option to eat here, I wanted to recreate my order as close as I could so that every can taste it, no matter where they live! It’s healthy, satisfying and full of flavor. Whether you’re making it all for a dinner party or for meals to enjoy throughout the week, it’s worth the prep!
Brassica Inspired Chicken & Veggie Bowls
In my Bowl:
- Lemon and Olive Oil Tossed Greens
- Shredded Slow Cooked Chicken
- Pickled Cabbage
- Honey Roasted Carrots
- Special Sauce
- Cukes & Radishes
- Hummus
- a Side of Fries, of course
What You’ll Need:
For my homemade version, it may not be 100% the same, but honestly, it feels super close and is also made just using natural, real food ingredients. It is also naturally sweetened with just honey where needed.
- Lemon and Olive Oil Tossed Greens
- Kale
- Cabbage
- Olive Oil
- Lemon
- Salt
- Shredded Slow Cooked Chicken
- Onion Powder
- Garlic Powder
- Paprika
- Coriander
- Turmeric
- Salt
- Olive Oil
- Coconut Aminos
- Greek Yogurt
- Chicken Breast
- Chicken Broth or Bone Broth
- Pickled Cabbage
- Water
- Honey
- Salt
- Apple Cider Vinegar
- Purple Cabbage
- Honey Roasted Carrots
- Carrots
- Balsamic Vinegar
- Honey
- Olive Oil
- Onion Powder
- Garlic Powder
- Salt
- Special Sauce
- Greek Yogurt
- Mayo
- Coconut Aminos
- Honey
- Salt
- Garlic
- Lemon
- Olive Oil
- Sumac
- Dill
- Chives
- Onion Powder
- Cukes & Radishes
- just slices of mini cucumbers and radishes here!
- just slices of mini cucumbers and radishes here!
- Hummus
- Chickpeas/Garbanzo Beans
- Lemon
- Tahini
- Garlic
- Olive Oil
- Cumin
- Salt
- Water
- a Side of Fries, of course
- Russet Potatoes
- Olive Oil
- Garlic Powder
- Onion Powder
- Sumac
- Salt
At the bottom of this post, you will find all the recipes needed!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Combine all ingredients (aside from the chicken) then paint onto both sides of the chicken.
- Place the chicken into the slow cooker and cook for 3-4 hours, until cooked.
- Shred the chicken (I use my stand mixer), then pour in and stir in the juices from the bottom of the slow cooker.
- Combine water, honey, salt and apple cider vinegar on the stove until hot.
- In a jar with a lid, add the shredded purple cabbage and pour the hot mixture over top.
- Allow to sit with the lid on until the rest of the components of the bowl are done.
- Preheat your oven to 375℉ and line a large rimmed baking sheet with parchment paper.
- In a large bowl, mix together the balsamic vinegar, honey, olive oil, onion powder, garlic powder and salt until combined.
- Slice the carrots into rounds, then add to the bowl with the sauce cover them in the mixture.
- Space out the coasted carrots onto the baking sheet and arrange so that the carrots are sitting flat on the pan and so that none of the carrots are overlapping.
- Cover with foil and bake for 30 minutes, then remove the foil and bake for 20 more minutes.
- Once cooked, remove the carrots from the pan immediately.
- Using a food processor or high powered blender, blend lemon juice, tahini, garlic, olive oil, cumin and salt together until smooth.
- Add in half of the drained and rinsed chickpeas along with two tbsp of water and blend until smooth.
- Add in the rest of the chickpeas and another two tbsp of water then continue blending. If you’d like the consistency to be even smoother, add more water or olive oil a tbsp at a time.
- Blend all ingredients together until combined.
- First, choose your preparation method from the following two options:
- Parboil Method: Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be. Add the fries to a pot with just enough water to cover them and bring it to a boil on the stove for 5-7 minutes. The potatoes should be soft but not falling apart (if they are falling apart, it's fine it just makes them harder to work with and obviously smaller pieces, so it's not the goal). Drain the fries and allow to dry and cool completely.
- Soak Method: Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be. Place the fries into ice cold water and allow to sit for at least 30 minutes to remove some of the starch from the potatoes, allowing for a crispier fry. Drain the water from the potatoes, give them a rinse, then dry completely with a towel.
- Parboil Method: Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be. Add the fries to a pot with just enough water to cover them and bring it to a boil on the stove for 5-7 minutes. The potatoes should be soft but not falling apart (if they are falling apart, it's fine it just makes them harder to work with and obviously smaller pieces, so it's not the goal). Drain the fries and allow to dry and cool completely.
- Preheat your oven to 400℉ and line a large baking sheet with parchment paper.
- Toss your fries with 2 tbsp of olive oil. Ensure the fries are evenly coated, then spread them out on the sheet so that they are not touching or overlapping.
- Bake the fries for 30-50 minutes, depending on your oven and your fry size. Keep an eye on them and adjust as needed!
- While they bake, combine the garlic powder, onion powder, sumac and salt in a bowl and mix together.
- Once cooked to your liking, remove them from the oven, add to a large bowl. Sprinkle spoonfuls of the seasoning mixture over the top and gently the fries toss to combine. Note to not use all the seasoning at once as it might be too much. You can adjust to your liking here.
- While they bake, combine the garlic powder, onion powder, sumac and salt in a bowl and mix together.
- Add enough avocado oil to cover the fries into a pot on the stove and over medium heat, bring the oil to 250-275℉. I do use and recommend a thermometer for this to ensure the oil does not get past its smoke point and to create the perfect temperature for the fries.
- Working in two batches, add half of the fries to the oil and allow to fry for 5-10 minutes. They will be ready once they are firm, but not golden.
- Remove the fries from the oil and place them on a towel lined baking sheet, allowing them to dry and cool completely. At this point you can turn the heat down on the oil slightly to stay warm but not get too hot.
- Once the fries are cool, turn the oil temperature up to 330-350℉ and working in two batches again, fry each batch until golden brown and super firm/crisp.
- Remove the fries from the oil and add the fries to a large bowl and toss with spoonfuls of the seasoning mixture. Note to not use all the seasoning at once as it might be too much. You can adjust to your liking here.
- Slice the cucumbers and radishes into rounds of your desired size.
- Combine all ingredients in a large bowl and massage together using your hands.
- Assemble the bowls to your liking and enjoy!
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