garlic clove
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Creamy Avocado Cilantro Lime Dressing
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Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor.
Print Recipe Creamy Avocado Cilantro Lime Dressing Creamy and refreshing avocado cilantro lime dressing. Great for dipping veggies and topping off any salad. Dairy free, paleo, whole30 friendly. Made in minutes in the blender or food processor. Ingredients- 1 large avocado
- 1 handful cilantro about 1/2 cup
- 1/4 cup olive oil
- 2-4 tablespoons water thin to taste
- lime juice or lemon from 1 lime/lemon
- 1 large garlic clove
- 1 teaspoon sea salt to taste
Rating: 3.59
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 250
Rating: 3.59
You: Rate this recipe! Ingredients
- 1 large avocado
- 1 handful cilantro about 1/2 cup
- 1/4 cup olive oil
- 2-4 tablespoons water thin to taste
- lime juice or lemon from 1 lime/lemon
- 1 large garlic clove
- 1 teaspoon sea salt to taste
- In a blender or food processor combine ingredients for dressing until smooth. Store in fridge for 5-7 days.
Spicy Ginger Cashew Chicken
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Best cashew chicken recipe and it’s whole30 and paleo! This easy dinner is a family favorite- we can’t get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week.
Print Recipe Spicy Ginger Cashew Chicken Best cashew chicken recipe and it's whole30 and paleo! This easy dinner is a family favorite- we can't get enough of this delicious and easy to make cashew chicken! Save this recipe for whole30 meal prep this week. Ingredients Chicken- 3 large chicken breasts cut in 1" cubes
- 1 tablespoon olive oil
- 1 head broccoli
- 1/2 large yellow onion
- 1 cup raw cashews
- 1 tablespoon black sesame seeds to taste
- 1/4 cup cilantro to taste
- 1/2 cup coconut aminos
- 1/4 cup chicken broth
- 1/4 cup soft medjool dates pitted, about 4
- 2 tablespoons tapioca flour
- 1 garlic clove
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
Rating: 5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3
Rating: 5
You: Rate this recipe! Ingredients Chicken
- 3 large chicken breasts cut in 1" cubes
- 1 tablespoon olive oil
- 1 head broccoli
- 1/2 large yellow onion
- 1 cup raw cashews
- 1 tablespoon black sesame seeds to taste
- 1/4 cup cilantro to taste
- 1/2 cup coconut aminos
- 1/4 cup chicken broth
- 1/4 cup soft medjool dates pitted, about 4
- 2 tablespoons tapioca flour
- 1 garlic clove
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
- Cut chicken breasts into 1" cubes. Heat a skillet over medium heat on the stove and drizzle with 1 tablespoon olive oil. Cook chicken in skillet for about 5-8 minutes (stirring on occasion) until just cooked through- when a piece is cut in half, there won't be any pink left.
- Chop broccoli and onion into bite size pieces and transfer chicken to a plate. Add broccoli and onion into skillet and cook with a drizzle of olive oil until just soft, but not mushy.
- In a blender puree ingredients for sauce until completely smooth, then pour over chicken. Stir in cashews, sesame seeds, and cilantro and serve.
10 Minute Cauliflower Summer Salad
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10 Minute cauliflower summer salad. Made with raw cauliflower, juicy tomatoes, and creamy avocado lime dressing. A refreshing paleo and whole30 lunch recipe for meal prep.
Print Recipe 10 Minute Cauliflower Summer Salad 10 Minute cauliflower summer salad. Made with raw cauliflower, juicy tomatoes, and creamy avocado lime dressing. A refreshing paleo and whole30 lunch recipes for meal prep. Ingredients Salad- 2 cups cauliflower rice
- 1 cup cherry tomatoes sliced
- 1/2 cup cilantro chopped
- 1 cup spinach
- 1/2 red bell pepper chopped
- 1/4 red onion minced
- 1 large avocado pitted and peeled
- 1/2 cup cilantro
- lemon or lime juice from 1 fruit
- 1/4 cup olive oil
- 1/4 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt or to taste
Rating: 5
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Salad
- 2 cups cauliflower rice
- 1 cup cherry tomatoes sliced
- 1/2 cup cilantro chopped
- 1 cup spinach
- 1/2 red bell pepper chopped
- 1/4 red onion minced
- 1 large avocado pitted and peeled
- 1/2 cup cilantro
- lemon or lime juice from 1 fruit
- 1/4 cup olive oil
- 1/4 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt or to taste
- Blend ingredients for sauce in a food process or blender until smooth.
- Add ingredients for salad into a large bowl and stir together with dressing. Optional: serve with grilled chicken breast for extra protein.
5 Minute Kale Avocado Pesto
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5 minute kale pesto made with avocado, olive oil, and garlic. An easy paleo whole30 sauce to serve with pasta, veggie sticks, or eat with a spoon! A healthy, light, and fresh sauce.
Print Recipe 5 Minute Kale Avocado Pesto 5 minute kale pesto made with avocado, olive oil, and garlic. An easy paleo whole30 sauce to serve with pasta, veggie sticks, or eat with a spoon! A healthy, light, and fresh sauce. Ingredients- 2 cups kale torn into pieces
- 1/2 medium avocado pitted and peeled
- lemon juice from 1/2-1 lemon, to taste
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 garlic clove
- 1/2 teaspoon sea salt flakes to taste
Rating: 4.5
You: Rate this recipe! Info Prep Time 5 minutes Servings cups MetricUS Imperial Course Sauce Votes: 4
Rating: 4.5
You: Rate this recipe! Ingredients
- 2 cups kale torn into pieces
- 1/2 medium avocado pitted and peeled
- lemon juice from 1/2-1 lemon, to taste
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 garlic clove
- 1/2 teaspoon sea salt flakes to taste
- In a food processor blend all ingredients until it reaches desired consistency.
Kale Pesto Paleo Sweet Potato Pitas
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Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer.
Print Recipe Kale Pesto Paleo Sweet Potato Pitas Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer. Ingredients Pita- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 5
You: Rate this recipe! Ingredients Pita
- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
- Preheat oven to 350F.
- In a food processor or bowl combine ingredients for pitas until smooth. Note: Add more or less cassava flour to get the dough to be pliable. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
- Separate dough into 4-5 equal parts and press down with your fingers into flat 5" pitas on a baking tray lined with parchment paper. Bake on 350F for 10 minutes on each side until golden brown.
- Preheat oven to 425F. Add chopped cauliflower on a baking tray lined with parchment paper, drizzle with olive oil, salt and pepper to taste, and bake on 425F for 30 minutes.
- To make soft boiled eggs, bring a pot of water to a boil then add eggs and boil for 7 minutes. Remove eggs and chill in an ice bath before peeling.
- In a food processor blend ingredients for kale pesto until it reaches desired consistency.
- Assemble pitas by layering on pesto, roasted cauliflower, red peppers, and eggs. Top with fresh lime juice, chili flakes, and coconut milk to taste.
Whole30 Vegan Sweet Potato Falafel Bowl
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Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen.
Print Recipe Whole30 Vegan Sweet Potato Falafel Bowl Baked falafel made with sweet potato and cauliflower in a food processor! Healthy whole30 vegan falafel recipe with minty herb sauce and a summer salad! This easy paleo falafel can be made ahead and frozen. Ingredients Falafel- 1 cup sweet potato minced
- 1 cup cauliflower rice
- 1/4 white onion
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
- 1/4 cup almond flour
- 3-4 medium garlic cloves
- 1 tablespoon ground cumin
- 1 large egg or flax egg for vegan- see notes on how to make
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- olive oil for drizzling/cooking
- 1/4 cup full fat canned coconut milk
- 1/4 cup paleo mayonnaise
- 1/4 green bell pepper
- 2 tablespoons fresh mint
- 2 tablespoons chives
- 2 tablespoons fresh oregano
- 1 large garlic clove
- lemon juice from 1/2 lemon
- salt and pepper to taste
- 2 cups rainbow chard chopped
- 2 cups arugula
- 1/2 cup clover sprouts
- 1 small orange bell pepper julienned
- 1 small red bell pepper julienned
- 1-2 portobello mushrooms grilled
- 2 rounds pineapple grilled
- 1 small apple shredded
- 1 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/4 cup almonds crushed
- 1/4 cup pumpkin seeds
Rating: 4
You: Rate this recipe! Recipe Notes
Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.
Info Cook Time 30 minutes Prep Time 15-20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 7Rating: 4
You: Rate this recipe! Recipe Notes
Flax egg instructions: Mix 2 tablespoons golden milled flax meal with 1/4 cup water and let it set for 5 minutes, then use.
Ingredients Falafel- 1 cup sweet potato minced
- 1 cup cauliflower rice
- 1/4 white onion
- 1/4 bunch fresh cilantro
- 1/4 bunch fresh parsley
- 1/4 cup almond flour
- 3-4 medium garlic cloves
- 1 tablespoon ground cumin
- 1 large egg or flax egg for vegan- see notes on how to make
- 1 tablespoon coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon turmeric
- olive oil for drizzling/cooking
- 1/4 cup full fat canned coconut milk
- 1/4 cup paleo mayonnaise
- 1/4 green bell pepper
- 2 tablespoons fresh mint
- 2 tablespoons chives
- 2 tablespoons fresh oregano
- 1 large garlic clove
- lemon juice from 1/2 lemon
- salt and pepper to taste
- 2 cups rainbow chard chopped
- 2 cups arugula
- 1/2 cup clover sprouts
- 1 small orange bell pepper julienned
- 1 small red bell pepper julienned
- 1-2 portobello mushrooms grilled
- 2 rounds pineapple grilled
- 1 small apple shredded
- 1 cup strawberries
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/4 cup almonds crushed
- 1/4 cup pumpkin seeds
- Preheat oven to 400F. Line a baking tray with parchment paper.
- In a food processor combine ingredients for falafel.
- Scoop one heaping tablespoon at a time onto a baking tray lined with parchment paper. Drizzle falafel balls with olive oil and bake on 400F for 20 minutes on one side then turn and cook for another 10 on the other side.
- Blend ingredients for sauce in a blender or food processor.
- Assemble salad bowl with any of the following ingredients: chopped rainbow chard, arugula, clover sprouts, red bell pepper, orange bell pepper, grilled portobello mushrooms, grilled pineapple, grated apple, fresh berries, crushed almonds, pumpkin seeds, falafel balls, and sauce.
Whole30 Greek Turkey Burgers With Mint Avocado Sauce
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Best bun-less burger recipe! Easy whole30 greek turkey burgers with mint avocado sauce. Served with a slice of apple and portobello for a bun! A healthy paleo meal the whole family will enjoy!
Print Recipe Whole30 Greek Turkey Burgers With Mint Avocado Sauce Best bun-less burger recipe! Easy whole30 greek turkey burgers with mint avocado sauce. Served with a slice of apple and portobello for a bun! A healthy paleo meal the whole family will enjoy! Ingredients Burger- 1 lb ground turkey
- 1/4 medium red onion diced
- 1/4 medium green bell pepper minced
- 1/4 cup fresh parsley minced
- 1/4 cup kalamata olives chopped
- 2 tablespoon fresh mint minced
- 2 tablespoon fresh oregano minced
- 2-3 medium garlic cloves
- salt and pepper to taste
- olive oil for drizzling
- 1 large avocado pitted
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons green bell pepper
- 1 tablespoon red onion
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1-2 medium garlic cloves
- lemon juice from 1 lemon
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk
- 2 tablespoons green bell pepper
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1 medium garlic clove
- lemon juice to taste
- salt and pepper to taste
- portobello mushrooms
- apple rings
- tomato slices
- arugula
- clover sprouts
- red onion sliced in rings
Rating: 4.5
You: Rate this recipe! Info Cook Time 60 minutes Prep Time 5 minutes Servings bugers MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients Burger
- 1 lb ground turkey
- 1/4 medium red onion diced
- 1/4 medium green bell pepper minced
- 1/4 cup fresh parsley minced
- 1/4 cup kalamata olives chopped
- 2 tablespoon fresh mint minced
- 2 tablespoon fresh oregano minced
- 2-3 medium garlic cloves
- salt and pepper to taste
- olive oil for drizzling
- 1 large avocado pitted
- 2 tablespoons olive oil
- 2 tablespoons water
- 2 tablespoons green bell pepper
- 1 tablespoon red onion
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1-2 medium garlic cloves
- lemon juice from 1 lemon
- salt and pepper to taste
- 1/4 cup paleo mayonnaise
- 1/4 cup full fat canned coconut milk
- 2 tablespoons green bell pepper
- 1 tablespoon fresh mint
- 1 tablespoon fresh oregano
- 1 medium garlic clove
- lemon juice to taste
- salt and pepper to taste
- portobello mushrooms
- apple rings
- tomato slices
- arugula
- clover sprouts
- red onion sliced in rings
- Preheat oven to 375F. Line a baking tray with parchment paper.
- In a bowl combine ingredients for turkey burgers. Divide into four even balls. Drizzle a baking tray (lined with parchment paper) lightly with olive oil. Press balls down onto the pan into burger patties. Bake on 375F for 60 minutes until golden on outsides.
- Blend ingredients for white sauce in a food processor or blender until combined. Do the same with the avocado mint sauce. Serve burger with sauces and any of the following: arugula, olives, tomato, and sprouts. I used portobello mushrooms and apple slices as my bun- it's a must!
Creamy Garlic Spaghetti Squash With Cauliflower Sauce
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Easy creamy garlic spaghetti squash noodles with cauliflower cream sauce. An easy paleo, gluten free, and whole30 recipe for the whole family! Recipe can be made ahead and frozen.
Print Recipe Creamy Garlic Spaghetti Squash With Cauliflower Sauce Easy creamy garlic spaghetti squash noodles with cauliflower cream sauce. An easy paleo, gluten free, and whole30 recipe for the whole family! Recipe can be made ahead and frozen. Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 16 oz crimini mushrooms sliced
- 1 tablespoon olive oil
- 1 large garlic clove minced
- fresh parsley minced, to garnish
- 2 1/2 cups cauliflower rice
- 1 cup full fat canned coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3-4 medium garlic cloves to taste
- 1- 1 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
Rating: 3.27
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 33Rating: 3.27
You: Rate this recipe! Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".
Ingredients Noodles- 1/2 large cooked spaghetti squash see notes on how to cook
- 16 oz crimini mushrooms sliced
- 1 tablespoon olive oil
- 1 large garlic clove minced
- fresh parsley minced, to garnish
- 2 1/2 cups cauliflower rice
- 1 cup full fat canned coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 3-4 medium garlic cloves to taste
- 1- 1 1/2 teaspoon sea salt to taste
- 1/2 teaspoon black pepper to taste
- Add 1 clove minced garlic, 1 tablespoon olive oil, and sliced mushrooms into a skillet and saute for 10 minutes until mushrooms are soft- if the mushrooms start to stick add a splash of water to the pan.
- In a small sauce pan steam cauliflower rice in 1" water for 5-8 minutes until soft, then drain excess water.
- In a high speed blender puree ingredients for sauce. Pour sauce into saucepan and simmer for 8-10 minutes (stirring on occasion).
- Add spaghetti squash noodles, mushrooms, and sauce together. Serve with minced parsley and fresh cracked pepper to garnish.
Grilled Garlic Lime Chicken Fajita Salad
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Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep!
Print Recipe Grilled Garlic Lime Chicken Fajita Salad Fast and easy fajita salad loaded with crispy sweet potato fries, grilled chicken, and topped with creamy avocado dressing! Paleo, whole30, and makes for easy meal prep! Ingredients Dressing- 1/2 large avocado pitted
- 1/2 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons water
- lime juice from 1/2 lime
- 1 medium garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
- 2 teaspoons minced garlic
- lime juice from 1/2 lime
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 2 large chicken thighs
- 2 large eggs soft boiled
- 1/2 medium red bell pepper cut into 1/2" strips
- 1/2 medium yellow bell pepper cut into 1/2" strips
- 1/2 medium white onion cut into 1/2" strips
- 10 oz salad mix
- 2 medium sweet potatoes cut in 1/4" strips
- 1 tablespoon arrowroot flour
- 2 tablespoons olive oil
- 1 tablespoon cumin powder or Trader Joe's chili lime seasoning
- sea salt flakes to taste
Rating: 4.5
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 4.5
You: Rate this recipe! Ingredients Dressing
- 1/2 large avocado pitted
- 1/2 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 2 tablespoons water
- lime juice from 1/2 lime
- 1 medium garlic clove
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 tablespoon sun-dried tomatoes in olive oil I use trader Joe's brand
- 2 teaspoons minced garlic
- lime juice from 1/2 lime
- 1 tablespoon fresh cilantro leaves
- 1/2 teaspoon sea salt
- 2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 2 large chicken thighs
- 2 large eggs soft boiled
- 1/2 medium red bell pepper cut into 1/2" strips
- 1/2 medium yellow bell pepper cut into 1/2" strips
- 1/2 medium white onion cut into 1/2" strips
- 10 oz salad mix
- 2 medium sweet potatoes cut in 1/4" strips
- 1 tablespoon arrowroot flour
- 2 tablespoons olive oil
- 1 tablespoon cumin powder or Trader Joe's chili lime seasoning
- sea salt flakes to taste
- Blend marinade ingredients together until smooth. Pour marinade into a ziplock bag with the chicken thighs and marinade for two hours or as time allows.
- Grease a grill pan or skillet with olive oil and cook chicken fillets over medium heat, cook on each side until crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
- Fry peppers and onion lightly in olive oil in a skillet over medium heat, until cooked to your liking.
- Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
- In a blender or food processor, blend ingredients for dressing until smooth.
- Slice chicken into strips and prepare salad with salad mix, avocado slices, peppers, onion strips, chicken, fries, and eggs. Drizzle with avocado dressing and serve.
Southwest Paleo Chicken And Fries
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Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table… and there will be none left.
Print Recipe Southwest Paleo Chicken And Fries Crispy spiced sweet potato fries, baked southwest chicken strips, creamy garlic avocado dipping sauce, and vibrant greens. Lunch, dinner, or even, breakfast! Paleo, whole30, and gluten free. The whole family is going to love this meal! Put it on the table... and there will be none left. Ingredients Chicken- 4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
- 2 teaspoons cumin powder
- 1 teaspoon dried onion flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic granules
- 1 tablespoon avocado oil
- 2 medium sweet potatoes
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1-2 tablespoons chili lime seasoning blend or cumin powder
- 1/2 teaspoon chili powder
- sea salt flakes to taste
- 4-6 cups chopped cabbage or other green
- 8 cherry tomatoes sliced in half
- 1 persian cucumber sliced
- 12 pitted kalamata olives or other olive
- 1 cup clover sprouts
- 1/2 large avocado pitted
- 1/4 cup paleo mayonnaise
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoons cumin powder
- 1/4 teaspoon sea salt
- 1 small garlic clove
- 1 1/2 tablespoon lemon juice
Rating: 3.57
You: Rate this recipe! Info Cook Time 1 hour Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 21
Rating: 3.57
You: Rate this recipe! Ingredients Chicken
- 4 chicken tenderloins you can use fresh or frozen- just thaw it a bit before cooking frozen chicken.
- 2 teaspoons cumin powder
- 1 teaspoon dried onion flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic granules
- 1 tablespoon avocado oil
- 2 medium sweet potatoes
- 2 tablespoons avocado oil
- 1 tablespoon arrowroot flour
- 1-2 tablespoons chili lime seasoning blend or cumin powder
- 1/2 teaspoon chili powder
- sea salt flakes to taste
- 4-6 cups chopped cabbage or other green
- 8 cherry tomatoes sliced in half
- 1 persian cucumber sliced
- 12 pitted kalamata olives or other olive
- 1 cup clover sprouts
- 1/2 large avocado pitted
- 1/4 cup paleo mayonnaise
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoons cumin powder
- 1/4 teaspoon sea salt
- 1 small garlic clove
- 1 1/2 tablespoon lemon juice
- Preheat oven to 475F. Line a baking tray with parchment paper. Slice sweet potato fries into thin strips and toss in the oil, flour, and seasoning. Bake fries on 475F for about 30-45 minutes until crispy.
- Reduce oven to 350F. Toss chicken in oil and seasonings. Bake on 350F for 30 minutes.
- In a food processor or high powered blender combine all ingredients for the sauce until smooth.
- Assemble bowl by layering in greens, chicken, fries, sauce, and toppings. Enjoy!