Tahini and Turmeric Abundance Bowls with Ground Chicken
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This savory bowl is loaded with nutrients and drizzled with a unique and flavorful sauce.

Course: Main Course
Cuisine: Paleo
Servings: 4 bowls
Ingredients
Ground Chicken
  • 2 tbsp coconut oil
  • 1 small onion diced
  • 1 lb ground chicken
  • 2 tbsp coconut aminos
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/4 tsp tumeric
  • 1/8 tsp salt
  • 1 pinch cayenne pepper
Turmeric and Tahini Sauce
  • 3 tbsp coconut aminos
  • 2 tbsp tahini or cashew butter
  • 1/4 tsp paprika
  • 1/4 tsp tumeric
  • 1-2 tbsp coconut sugar
Abundance Bowls
  • 2 carrots
  • 1-2 red or yellow bell peppers
  • 1 head of romaine or 1/4 head of cabbage
  • 5 green onions
  • 1 ripe avocado
  • 1 bunch cilantro
  • 1/2 cup basil chopped
  • 1/2 cup pumpkin seeds or cashews
  • 1 cup cooked thin rice noodles optional
Instructions
Ground Chicken
  1. Heat coconut oil in a large pan over medium heat. Add diced onion. Allow onion to become soft and translucent.

  2. Once onion has cooked, add the ground chicken to the pan. Break up and allow to brown stirring frequently. 

  3. Once chicken has cooked fully, drain excess moisture using a lid. After chicken has been drained, add spices and stir. 

Turmeric and Tahini Sauce
  1. While chicken is cooking, whisk together sauce ingredients. Set aside.

Abundance Bowls
  1. If using rice noodles, cook according to instructions on the box. Drain, rinse, and set aside. 

  2. Chop peppers into thin slices. Shred the lettuce or cabbage. Remove the pit and peel, and dice the avocado. Julienne cut the carrots, or shred into thin strips using a peeler. Chop the green onions, basil and cilantro. 

  3. Assemble the bowls using the rice noodles as the base. Place vegetables and ground chicken in separate piles in the bowls. Top with the herbs, green onions, cashews and drizzle with sauce.

Recipe Notes

Tahini is ground sesame seeds and can be found next to the peanut butter in most stores. Cashew butter or sunflower butter can be used in place of tahini.