The first time Scott and I went to California we happened to be in Anaheim and looking for Vegan grub and we came across a restaurant called Native Foods in nearby Costa Mesa. We had the "Save the Chicken Fingers" and we were hooked. A few days later we made our way to the Native Foods in Westwood and I had the "Mad Cowboy Bowl" and fell in love!! We bought the cookbook and have been making the Mad Cowboy pretty regularly. Below is my adapted recipe and if you ever find yourself in Southern California, I strongly suggest you visit Native Foods. You can check out their website for locations.
3-4 Soy Chicken Pieces
1/2 Cup of BBQ Sauce
2-4 Small to Medium Golden Potatoes
2 Heads of Broccoli
1 Head of Cauliflower
1 Yellow Squash
1/2 cup of corn (frozen, fresh or grilled)
1/4 cup of chopped red bell pepper
1/4 cup of Vegan Ranch Dressing (great recipe in the cookbook)
Directions: Bake potatoes. Steam all veggies (except bell pepper), you could grill them for a better flavor. Place Soy Chicken in a skillet with BBQ sauce and cook until warm.
Slice potatoes in half longways and place at the bottom of the plate. Add about a tablespoon of Ranch Dressing to the tops. Pile on steamed veggies and drizzle another tablespoon of Ranch Dressing over them. Place BBQ Soy Chicken on top and drizzle 2 tablespoons of BBQ sauce and 1 tablespoon of Ranch Dressing on top. Garnish with bell pepper and corn (about 1/4 cup of corn and 2 tablespoons of bell pepper)