Rural Missouri - May 2021 - 31

S W E E T P O TATO
SALMON BOWL
3 pieces bacon, chopped
2 large boneless salmon ﬁllets
Olive oil
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 tablespoon sea salt
1/2 teaspoon pepper
Dressing:
1/2 onion, chopped
1 tablespoon garlic, minced
1 cup coconut milk
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 large sweet potato, cut into
spiral noodles*
1 1/2 cups spinach, fresh
Heat oven to 400 degrees. Line a baking
sheet with parchment paper.
In a large skillet over medium heat, cook bacon
until crispy, then drain well on a paper towel; set aside.
While bacon is cooking, place salmon ﬁllets on baking
sheet and rub with olive oil, then season with smoked paprika, garlic powder and salt and pepper to taste. Place in
the oven to bake for 15 to 20 minutes until ﬁsh begins to
ﬂake when checked with fork.
For dressing, place onion and garlic in the same skillet
used to prepare the bacon. Cook over medium
heat until softened, about 4 to 5 minutes.
Add coconut milk, salt and pepper. Stir
to combine everything. Turn heat to
low and simmer 5 minutes.
Turn heat back to medium
and add sweet potato noodles
to the creamy sauce, cover
and cook until they soften.
Add spinach and bacon and
stir to combine.
Once salmon is baked,
remove from oven and
serve over the sweet potato
mixture and spoon extra
dressing over everything.
Serve hot.
*Sweet potato, zucchini and
squash can be found spiraled in
the frozen section at most larger
grocery chains. There also are utensils for purchase so you can make your
own vegetable noodles.

Food prepared by the culinary students from
Nichols Career Center. The center provides career
and technical education to students from 14 area
high schools in the Jefferson City region.

C H I C K E N P ROT E I N
BOWL
1 pound boneless chicken breast cut into bite-size pieces
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon cinnamon
2 teaspoons ground coriander
2 teaspoons paprika
2 lemons, zested and juiced
4 garlic cloves peeled and minced, divided
1/4 cup olive oil, divided
1 cup uncooked couscous
1/2 teaspoon red pepper ﬂakes
15-ounce can chickpeas, drained and rinsed
1 teaspoon smoked paprika
Fresh spinach leaves, washed and patted dry
2 ﬂatbreads toasted or grilled, then sliced into quarters
4 heaped tablespoons hummus
2 green onions, thinly sliced
4 radishes, thinly sliced
12 cherry/grape tomatoes, halved
2 tablespoons fresh parsley, chopped
Place the prepared chicken in a resealable bag with the
black pepper, salt, cinnamon, coriander, paprika, lemon
juice, 3 crushed garlic cloves and all but 1 teaspoon of
the olive oil. Mix, cover and refrigerate for 1 to 2 hours (or
overnight if possible).
When ready to cook, heat a large griddle or frying pan
on high heat and add in the chicken pieces to the dry pan.
Cook for 6 to 8 minutes, turning occasionally, until cooked
through and no longer pink in the middle.
While the chicken is cooking, make the
couscous. Add the couscous to a large pot
of boiling water with a pinch of salt and
pepper, the lemon zest, the remaining
crushed clove of garlic and a pinch
of red pepper ﬂakes. Stir, cover, remove from heat and set aside for
5 minutes, then ﬂuff with a fork.
Next add the remaining 1 teaspoon of olive oil to a small frying pan. Add the chickpeas, the
remaining 1 teaspoon of cumin,
the smoked paprika and a pinch
of salt and pepper.
Cook mixture over high heat,
stirring regularly for 5 minutes,
until the chickpeas are warmed
through and slightly golden. Turn off
the heat.
Divide the couscous between four
bowls. Add the spinach leaves, chickpeas and
ﬂatbread slices. Place the cooked chicken on top,
then spoon on the hummus.
Sprinkle on the sliced green onions and arrange the
radish slices and tomatoes on top. Sprinkle with a good
pinch of red pepper ﬂakes and the chopped parsley and
serve.
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Rural Missouri - May 2021

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