Share this recipe
A base of brown rice and lentils is topped with mashed sweet potato, buttermilk cabbage and carrot coleslaw, BBQ grilled chicken, and a drizzle of BBQ sauce.
5 cups (1.25 L) brown rice, cooked
5 cups (1.25 L) whole red lentils, cooked
10 cups (2.5 L) sweet potato, mashed
20 cups (5 L) buttermilk cabbage and carrot coleslaw
20 oz (600 g) BBQ grilled chicken, sliced into 2 oz portions
10 oz (284 mL) BBQ sauce
Chef’s Tip: To take this recipe to the next level, try offering cold mac and cheese rolled into tight balls, breaded and fried to form perfect gooey bites to top this bowl with. A warm soft dinner roll also goes a long way for a simple yet complimentary addition.