Hi guys! I'm so excited to be writing this blog post, because I am going to tell you all about how to recreate one of my favorite meals- the chicken and beef bowl with sweet potato hash from Satu'li Canteen.
For those of you who do not know, Satu'li Canteen is a restaurant in Pandora in Animal Kingdom. They offer many different types of "bowls", but Nick and I definitely have a favorite. We ALWAYS get the chicken and beef combination bowl with sweet potato hash and green onion vinaigrette... and we are never disappointed. This bowl is so tasty and we always leave Disney craving it and wishing we could go back to have more!
So, we decided to try and recreate it. I could not find a recipe online for it, so we made our own and tested it out. If you would like to make it, here is the recipe we created. I apologize in advance if the directions are a little broad and not too detailed, this was a trial recipe so we kind of just added as much of each ingredient as we wanted and did not measure.
Ingredients:
1 Bell Pepper
1 Onion
3 Medium Potatoes (I used Russet Potatoes)
3 Medium Sweet Potatoes
1 Bag of Coleslaw Mix (I used the bag from Trader Joe's- blend of sliced cabbage & carrots)
Chicken Breast (I used a little over a pound)
London Broil (same as chicken, a little over a pound)
Green Goddess Dressing (from Trader Joe's)
Olive Oil
Salt
Pepper
Some pictures I took throughout the process of creating this recipe.
Directions:
1. Preheat the oven to 425 degrees Fahrenheit.
Peel & dice the potatoes, then toss with a little bit of olive oil, salt, and pepper.
Line a baking sheet with parchment paper and spread potatoes out. I recommend putting the sweet potatoes on a separate tray, because they take longer to cook.
2. Once the oven is at 425, place the trays in.
The russet potatoes only need about 15 minutes to bake, while the sweet potatoes take about 30 minutes. Remember: you want the potatoes to be soft and can be a little crispy on one side, NOT hard and burned.
3. While the potatoes are baking, chop up one bell pepper and onion (as much or as little as you would like- I'm not a huge fan of onion so I did not use that much).
Then, sauté the pepper and onion in a pan with a little bit of olive oil.
Just like the potatoes, you want the peppers and onions to become a little soft.
4. While everything is cooking, you can marinade the meat. All I used was a little salt, pepper, and olive oil on each side. Just like everything else, you can use as much or as little as you would like.
5. Once the potatoes, peppers, and onions are done, combine them into a bowl with a little more salt and pepper. Mix and set aside.
6. Grill the chicken and steak on LOW (Nick says just under 300 degrees Fahrenheit). Make sure the meat is fully cooked before you take it off the grill. We cooked the steak to medium temperature, but you can cook it however you like.
7. Once the meat is cooked, thinly slice the steak and dice up the chicken into cubes (or, cut both however you like). Also, combine the coleslaw mix with a light dressing (we used the dressing from the Trader Joe's bag the mix came in, and we think it was perfect).
8. Now that everything is ready, create the bowl however you like!
Nick mixed together the Green Goddess salad dressing from Trader Joe's and the dressing from the coleslaw bag and said it tasted just like the green onion vinaigrette from Satu'li Canteen.
I only used the dressing from the coleslaw bag and thought it added great flavor to the bowl.
No matter how you make it, the bowl will taste great! Like I said many times, for most of the ingredients, we just added as much or as little as we wanted.
As Nick and I were eating, we both couldn't stop talking about how good it was and how it tasted just like we were at Satu'li Canteen!
(Nick's bowl is on the left, and my bowl is on the right)
I hope this blog post was helpful! If you try this recipe, please let me know if you liked it as much as we did! As always, if you have any questions, feel free to contact me on here, DM me on Instagram, or email me (destinationdis@yahoo.com)
Thanks for reading!
XO
Jenna
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