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Yum Yum Bowl

white bowl of rice, chicken, vegetables, and sauce with a fork
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Wild rice, chicken, vegetables, and LOTS of Yum Yum sauce, this Yum Yum Bowl is an absolute adventure to eat!

Ingredients

Scale

For the Yum Yum Sauce

  • ¾ cup mayo
  • ¼ cup Greek yogurt (Fat Free or 2% work)
  • 1 Tablespoon tomato paste
  • 1 teaspoon maple syrup or honey
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 Tablespoon water
  • 1 Tablespoon butter, melted
  • Pinch of kosher salt
  • Cracked black pepper

 

For the Roasted Mini Peppers (see note)

  • 1 pound mini sweet peppers
  • Olive oil
  • Salt and pepper

 

For the Yum Yum Bowl (add as much or as little of each ingredient as you like)

  • Cooked wild rice (see Instant Pot recipe in notes)
  • Baby spinach, torn
  • Rotisserie chicken, warm
  • Shredded pepper jack cheese
  • Roasted mini peppers (recipe included above)
  • Black beans, rinsed and drained
  • Chopped avocado
  • Chopped tomato
  • Chopped cucumber
  • Packaged wontons strips
  • Yum Yum Sauce (recipe included above)
  • Chili Crunch, optional but delicious

Optional garnish: chopped cilantro

Instructions

For the Yum Yum Sauce: 

  1. In a small bowl or mason jar, whisk all of the ingredients (except the butter) until smooth.  
  2. While whisking, drizzle melted butter into the bowl and whisk for another 30 seconds until it’s well incorporated and smooth.

For the Roasted Mini Peppers: 

  1. Coat peppers with a light amount of olive oil, salt, and pepper.
  2. Air Fryer directions: Air fry at 400°F for 3-5 minutes until peppers are slightly blistered.
  3. Oven directions: Preheat oven to 425°F.  Roast on a baking sheet for 10-15 minutes until peppers are sizzling and blistered. 
  4. Slice each pepper into 2 or 3 pieces.  Discard the stem and seeds.

 

How to assemble an amazing Yum Yum Bowl

For each individual bowl: 

  1. Place a scoop of rice onto one side of a bowl.
  2. Place spinach leaves on the other side of the bowl.
  3. Top with rotisserie chicken.  
  4. Top with shredded cheese (melt in the microwave for 30 seconds if you like).
  5. Top with slices of mini peppers, black beans, avocado, tomato, cucumber, and wontons.
  6. Spoon a generous amount of Yum Yum Sauce over the top.
  7. Dollop a few small drops of Chili Crisp over top.
  8. Garnish with cilantro, if you like, and dig in!

Notes

  • This is a fantastic “make your own bowl” meal.  Lay out the toppings and let everyone make their own.
  • This recipe is flexible.  The ingredients listed are how I like to make my Yum Yum Bowl.  Feel free to add as much as you want of each ingredient and swap out the ingredients as you see fit.  The Yum Yum sauce is the main component that ties everything together, so don’t skip that!
  • For the Instant Pot Wild Rice, pressure cook 1 cup wild rice with 1 ¼ cup water for 30 minutes with a natural release.  For a more detailed recipe, go here. May substitute the wild rice with a different grain like quinoa or farro. 
  • Roasting the mini bell peppers makes them taste amazing!  Roast in the oven or air fryer until you get a few blistered black marks.  This recipe will roast more than you’ll likely need.  Extras can be stored in the fridge to add to eggs, tacos, etc.
  • Note: Nutritional facts will vary depending on the toppings you add.

Find it online: https://instafreshmeals.com/yum-yum-bowl/