If you’re a fan of bold flavours and hearty meals, then you’ll absolutely love this Healthy Irish Spice Bag Bowl. Inspired by the popular Irish takeaway, this version is a healthier and more balanced option. Packed with seasoned chicken, crispy potatoes, colourful veggies, and cauliflower rice, this dish brings together spices and textures that are simply irresistible. Topped with a homemade garlic sauce, it’s a satisfying meal that’s perfect for any night of the week.
Why You’ll Love This Recipe:
This healthy Irish spice bag bowl is:
- Packed with Flavour: The spice mix gives the chicken, potatoes, and vegetables a mouth-watering taste that will keep you coming back for more.
- Nutritious and Balanced: Loaded with lean protein, veggies, and wholesome ingredients, this bowl is a balanced meal that’s both tasty and nourishing.
- Customisable: Feel free to adjust the level of spice or swap the cauliflower rice for another grain, like quinoa or brown rice.
Tips for Making the Best Irish Spice Bag Bowl:
- Adjust the Spice: If you prefer a milder taste, reduce the amount of chilli powder or omit the fresh red chilli. Add more if you like it hot!
- Get Crispy Potatoes: Use an air fryer to achieve extra-crispy potatoes, or ensure they’re spread out on the baking tray so they roast evenly in the oven.
- Prepare Ahead: The spice mix and garlic sauce can be made in advance to save time. Store them in airtight containers in the fridge until you’re ready to cook.
Frequently Asked Questions:
Can I use chicken breast instead of chicken thighs?
Absolutely! Chicken breast works just as well. Just be mindful not to overcook it, as chicken breast can dry out more quickly than thighs.
What can I serve with this dish if I don’t want to use cauliflower rice?
You can serve this with regular rice, brown rice, or even quinoa. If you’re looking for more greens, serve it over a bed of spinach or mixed salad leaves.
Healthy Irish Spice Bag Bowls
Course: Lunch, DinnerDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesIngredients
- Chicken and Vegetables:
8 skinless chicken thigh fillets
2 tbsp vegetable oil, divided
1 red chilli, thinly sliced
½ red pepper, sliced
½ green pepper, sliced
1 small onion, sliced
Salt and pepper, to taste
- Spice Mix:
1½ tbsp Chinese five-spice
½ tsp garlic powder
½ tsp onion powder
1 tsp chilli powder
¼ tsp cinnamon
¼ tsp pepper
- Potatoes:
600g baby potatoes, halved or quartered
1 tbsp of the spice mix
1 tbsp oil
½ tsp salt
- Cauliflower Rice:
600g frozen cauliflower rice, defrosted
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp salt
Small bunch of parsley, chopped
- Garlic Sauce:
1/3 cup low-fat Greek yoghurt
1/3 cup light mayonnaise
2 garlic cloves
½ tsp salt
Small bunch of parsley
Directions
- Prepare the Spice Mix
- In a small bowl, combine the Chinese five-spice, garlic powder, onion powder, chilli powder, cinnamon, and pepper. Mix well and set aside.
- Cook the Potatoes
- Toss the halved potatoes with 1 tbsp oil, ½ tsp salt, and 1 tbsp of the spice mix.
- Air fry at 190ºC for 20 minutes, tossing halfway through, or roast in the oven for 25-30 minutes at 200°C/180°C fan until golden and crispy.
- Cook the Chicken and Vegetables
- Season the chicken thighs with salt, pepper, and the rest of the spice mix.
- In a large frying pan, heat 1 tbsp vegetable oil over medium-high heat. Cook the chicken thighs for 6-7 minutes per side until golden and fully cooked. Set aside.
- Add another tbsp of oil to the same pan, then cook the chilli, red pepper, green pepper, and onion until tender (about 4-5 minutes). Slice the chicken and add it back to the pan with the veggies to combine. Remove from heat and set aside.
- Prepare the Cauliflower Rice
- Microwave the cauliflower rice until fully defrosted and warm.
- In a mixing bowl, combine the cauliflower rice, olive oil, apple cider vinegar, salt, and chopped parsley. Stir until well mixed.
- Make the Garlic Sauce
- In a blender, combine the Greek yoghurt, light mayonnaise, garlic, salt, and parsley. Blend until smooth and creamy.
- Assemble the Bowls
- Divide the cauliflower rice, crispy potatoes, and chicken with veggies between four bowls. Drizzle with garlic sauce and garnish with extra parsley or sliced chilli as desired.