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Chef Meagan Entree Sriracha Grain Bowl

$17.00

15 ounces

Chef Meagan's 
Mediterranean Grain Bowl; Vegetables, Rice & Farro
A Unique Blend of Yellowbird Producer-Sourced Ingredients
Freshly-Made Healthy Meal Tray
ORDERS CLOSE AT 11:59 PM on Saturday- No Adjustments Afterwards!


This power pack comes it three variations; Chicken, Tofu, or Veggie

Buffalo Sriracha Grain Bowl with Tofu-
Cleveland Tofu (water, soybeans, calcium sulfate, glucono delta lactone), Lemon juice, Dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil. Sriracha Buffalo Sauce: Sriracha (cayenne pepper puree, water, organic cane sugar, red jalapeno peppers, organic distilled vinegar, organic dried garlic, cayenne powder, xanthan gum, citric acid), Lime Juice, Garlic, Minerva Butter Unsalted, Black Pepper, YB Apple Cider Vinegar, Canola Oil, Olive Oil, Sugar, Kosher Salt, Black Pepper. Wilted Spinach and Arugula (olive oil, garlic, kosher salt, white pepper), Sauteed peppers, zucchini and onions (olive oil, garlic, kosher salt, white pepper), pickled red cabbage (apple cider vinegar, kosher salt, brown sugar, bay leaves, black peppercorns, red pepper flakes), Corn, queso fresco (Pasteurized Milk, Salt, Cheese Cultures and Enzymes). Farro and Rice- Water, Roasted Garlic, Basil, Cilantro, Kosher Salt, Black Pepper, Canola Oil, Olive Oil.


-OR-
Buffalo Sriracha Grain Bowl with Chicken- Sweet Grass Farms chicken breast, lemon juice, Dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), garlic, kosher salt, white pepper, canola oil, olive oil. Sriracha Buffalo Sauce: Sriracha (cayenne pepper puree, water, organic cane sugar, red jalapeno peppers, organic distilled vinegar, organic dried garlic, cayenne powder, xanthan gum, citric acid), Lime Juice, Garlic, Minerva Butter Unsalted, Black Pepper, YB Apple Cider Vinegar, Canola Oil, Olive Oil, Sugar, Kosher Salt, Black Pepper. Wilted Spinach and Arugula (olive oil, garlic, kosher salt, white pepper), Sauteed peppers, zucchini and onions (olive oil, garlic, kosher salt, white pepper), pickled red cabbage (apple cider vinegar, kosher salt, brown sugar, bay leaves, black peppercorns, red pepper flakes), Corn, queso fresco (Pasteurized Milk, Salt, Cheese Cultures and Enzymes). Farro and Rice- Water, Roasted Garlic, Basil, Cilantro, Kosher Salt, Black Pepper, Canola Oil, Olive Oil.

-OR-

Buffalo Sriracha Grain Bowl with Veggies ONLY-
Sriracha Buffalo Sauce: Sriracha (cayenne pepper puree, water, organic cane sugar, red jalapeno peppers, organic distilled vinegar, organic dried garlic, cayenne powder, xanthan gum, citric acid), Lime Juice, Garlic, Minerva Butter Unsalted, Black Pepper, YB Apple Cider Vinegar, Canola Oil, Olive Oil, Sugar, Kosher Salt, Black Pepper. Wilted Spinach and Arugula (olive oil, garlic, kosher salt, white pepper), Sauteed peppers, zucchini and onions (olive oil, garlic, kosher salt, white pepper), pickled red cabbage (apple cider vinegar, kosher salt, brown sugar, bay leaves, black peppercorns, red pepper flakes), Corn, queso fresco (Pasteurized Milk, Salt, Cheese Cultures and Enzymes). Farro and Rice- Water, Roasted Garlic, Basil, Cilantro, Kosher Salt, Black Pepper, Canola Oil, Olive Oil.


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Instructions: Remove the lid from the container (it's made from corn plastic and it will melt), remove the sauce, then heat the rest of the bowl in the microwave for 1 minute. Stir the center of the bowl and place back in for another 1-2 minutes. Then drizzle the sauce on top and enjoy.

ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!

KEEP REFRIGERATED


 Dairy-free, Gluten-free, Nut-free, Corn-free

(Vegan Tofu)

Chef Meagan's Food Truck

FARM TO FOOD TRUCK & FOOD TRUCK TO FARM

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.


Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.

Customer Review

I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking. 

-Kim






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