BBQ Chicken Plate with Potato Salad, Cucumber Slaw & Veggie Soup

For the BBQ Chicken

• 8 chicken drumsticks or thighs
• 1/2 cup tomato paste
• 2 tbsp coconut aminos
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup or agave
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt & pepper to taste
• 1 tbsp olive oil

For the Potato Salad

• 4 medium potatoes, cubed
• 1 cup broccoli florets
• 1/4 cup chopped celery (optional)
• 2 tbsp chopped red onion
• 1/4 cup vegan mayo (soy-free)
• 1 tsp Dijon mustard (check label)
• Salt & pepper to taste
• Pinch of smoked paprika

For the Cucumber Mango Slaw

• 1 small cucumber, julienned
• 1/2 mango, julienned
• 1 tbsp chopped cilantro
• 1 tsp lime juice
• 1 tsp olive oil
• Pinch of salt and chili flakes

For the Veggie Udon Soup

• 6 cups vegetable broth
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced carrots
• 1 cup baby spinach
• 1/4 cup chopped scallions
• 8 oz gluten-free udon noodles or rice noodles
• 1 tbsp coconut aminos (soy-free soy sauce alternative)
• Salt to taste