This savory bowl is loaded with nutrients and drizzled with a unique and flavorful sauce.
Heat coconut oil in a large pan over medium heat. Add diced onion. Allow onion to become soft and translucent.
Once onion has cooked, add the ground chicken to the pan. Break up and allow to brown stirring frequently.
Once chicken has cooked fully, drain excess moisture using a lid. After chicken has been drained, add spices and stir.
While chicken is cooking, whisk together sauce ingredients. Set aside.
If using rice noodles, cook according to instructions on the box. Drain, rinse, and set aside.
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.
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.
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.