Thanksgiving No Bird, No Worries Bowl

Can’t wait for Thanksgiving? Satisfy those holiday cravings with our mouthwatering Thanksgiving Plant Chicken Bowl, packed with roasted veggies, mashed potatoes, and of course, Daring Plant Chicken.


30 minCook

25 minPrep


  • 1 8oz pouch Daring Original Plant Chicken Pieces
  • 1 large carrot, peeled, quartered, and cut into chunks
  • ½  medium acorn squash, sliced
  • 1½  cups brussels sprouts, trimmed and halved
  • 1½  cups green beans
  • 2 cloves garlic, minced
  • ¼ cup pecans, chopped
  • 2 ½ tbsp olive oil
  • 4 tsp brown sugar
  • 1.5lb bag of yellow Creamer potatoes
  • 2 cups vegetable broth
  • 2 tbsp or dairy free substitute
  • 2 tbsp flour
  • ¼ tsp salt
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • TT salt and pepper
  • Serve with cranberry sauce

Step 1

Preheat oven to 400°F. Line a large baking sheet with parchment paper. 

Step 2

In a medium sized bowl, mix carrots and acorn squash with 1 tbsp olive oil, 1 tbsp brown sugar, and a pinch of salt. Spread the vegetables out on the baking sheet. 

Step 3

In the same bowl used for the carrots and squash, mix the brussels sprouts with ½ Tbsp olive oil, 1 tsp brown sugar, and a pinch of salt and pepper. Spread brussels sprouts out on the same baking sheet next to the carrots and squash. 

Step 4

In the same bowl mix the green beans with ½ tbsp olive oil, minced garlic, and a pinch of salt and pepper. Spread the green beans on the baking sheet next to the Brussel sprouts. Set aside while the oven preheats.  

Step 5

Next, toss your Daring Original Plant Chicken pieces with 1 Tbsp oil and place on a separate baking sheet.  

Step 6

Place both baking sheets in the preheated oven. Cook your Daring Plant Chicken pieces for 10-12 minutes, turning halfway. Your pieces are done when golden brown and crisp on both sides. When done, remove from the oven and season with a pinch of salt and black pepper to taste. Set aside. 

Step 7

Bake the vegetables in the same oven 15 minutes. Flip/stir the vegetables and sprinkle with 1/4 cup of chopped pecans. Top the squash with a pinch of extra brown sugar. Cook for an additional 15 minutes. Remove from oven and set aside.  

Step 8

While the vegetables and Plant Chicken pieces are roasting, add potatoes to a large pot of water and bring to a boil over high heat. Boil the potatoes for 15 minutes. Drain and mash the potatoes. 

Step 9

Stir in 1 cup vegetable broth, 1 tbsp vegan butter, a pinch of salt, ¼ tsp dried thyme, and ¼ tsp oregano. Taste and adjust seasoning as desired.  

Step 10

To make the gravy, in a small saucepan heat 1 tbsp butter or dairy free alternative over medium heat. Once hot, whisk in the flour, ¼ tsp salt, ¼ tsp thyme, and ¼ tsp oregano. Cook for 1 minute, whisking constantly. Gradually add the remaining 1 cup vegetable broth, whisking constantly to avoid lumps. 

Step 11

Simmer for 3-5 minutes until desired consistency is reached. Consistency and taste can be adjusted with more vegetable broth and seasoning.  

Step 12

Prepare your bowl by layering the mashed potatoes at the bottom, the vegetables and Daring on top, and cover in gravy 

Step 13

Serve with cranberry sauce and enjoy! 

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