Paleo
Category
Creamy Carrot Noodles With Cashew Alfredo
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Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen!
Print Recipe Creamy Carrot Noodles With Cashew Alfredo Creamy carrot noodle alfredo- made with vegan cashew cheese sauce. Whole30, paleo, and dairy free. An easy family meal that makes for easy meal prep- can be made ahead and frozen! Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
Rating: 3.67
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If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 12Rating: 3.67
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If you don't have or want carrot noodles, you can sub for any other noodle or vegetable noodles- zucchini, sweet potato, or spaghetti squash.
Ingredients- 24 oz carrot noodles I get carrot noodles from Trader Joe's. You can also use sweet potato noodles.
- fresh basil to taste
- 1 cup raw cashews
- 1 cup full fat coconut milk from the can- I use Chaokoh brand
- 10 tablespoons water or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1-2 cloves garlic
- 1/2 teaspoon sea salt
- Puree all ingredients for the sauce together in food processor or high powered blender for 3-5 minutes until completely smooth.
- Place carrot noodles on a baking tray and cook in a convection toaster (or oven) on 450F for about 10-15 minutes until soft. Then set aside. *You can also cook noodles in a skillet on the stovetop, but I have found convection baking carrot noodles turns out perfect results every time and eliminates excess water. I get carrot noodles from Trader Joe's. You can also use sweet potato noodles or any other vegetable noodle.
- Once noodles are cooked, serve with alfredo sauce, top with fresh chopped basil (optional), and serve! Leftovers can be stored in the freezer and reheated later- if you are meal prepping, blend sauce and freeze separate, do not cook noodles until you are prepared to eat them.
5 Minute Paleo Chimichurri Sauce
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Zesty, fresh, and flavorful, cilantro garlic chimichurri with jalapeno pepper. Perfect for marinating chicken, beef, or topping off sweet potato fries and salads! Made easy in the blender in five minutes. Paleo, gluten free, and whole30 friendly.
Print Recipe 5 Minute Paleo Chimichurri Sauce Zesty, fresh, and flavorful, cilantro garlic chimichurri with jalapeno pepper. Perfect for marinating chicken, beef, or topping off sweet potato fries and salads! Made easy in the blender in five minutes. Paleo, gluten free, and whole30 friendly. Ingredients- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1/2 medium red bell pepper
- 1 medium/large jalapeño pepper
- 2 large garlic cloves
- 1/2 teaspoon sea salt flakes
- lime juice optional- to taste
Rating: 4.75
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Condiment, Sauce Votes: 4
Rating: 4.75
You: Rate this recipe! Ingredients
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/2 cup olive oil
- 1/2 medium red bell pepper
- 1 medium/large jalapeño pepper
- 2 large garlic cloves
- 1/2 teaspoon sea salt flakes
- lime juice optional- to taste
- Blend all ingredients in a food processor (or blender) until it reaches desired consistency. Store in fridge for up to one week.
- To make this into a salad dressing, just add fresh lime juice to taste!
Salted Caramel Paleo Gluten Free Brownies
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The ultimate fudgey paleo salted caramel brownies. Thick. Dense. Perfect fudgification. Caramel Pools. Appropriate gooey-factor. Need I say more? Healthy, gluten free, and paleo brownies. These brownies are rockstars, winning hearts of both paleo and wheat-eaters alike!
Print Recipe Salted Caramel Paleo Gluten Free Brownies The ultimate fudgey paleo salted caramel brownies. Thick. Dense. Perfect fudgification. Caramel Pools. Appropriate gooey-factor. Need I say more? Healthy, gluten free, and paleo brownies. These brownies are rockstars, winning hearts of both paleo and wheat-eaters alike! Ingredients Brownies- 3.5 oz dark chocolate I use dark chocolate from Trader Joes- but bakers chocolate should work too
- 1/2 cup butter or 1/4 cup palm shortening + 1/4 cup coconut oil- for paleo
- 1 cup sugar coconut sugar- for paleo
- 3/4 cup cassava flour I use Anthony's Goods brand
- 2 large eggs at room temperature
- dash of sea salt plus gourmet sea salt flakes for sprinkling on top- after baking
- 1/2 cup sugar coconut sugar- for paleo
- 1/4 cup coconut oil
- 3 tablespoons full fat canned coconut milk the cream from the top
Rating: 3.74
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*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.
Info Cook Time 40 minutes Prep Time 10 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 19Rating: 3.74
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*If your caramel doesn't set up after freezing, it means it is undercooked. The longer caramel cooks, the harder it becomes.
Ingredients Brownies- 3.5 oz dark chocolate I use dark chocolate from Trader Joes- but bakers chocolate should work too
- 1/2 cup butter or 1/4 cup palm shortening + 1/4 cup coconut oil- for paleo
- 1 cup sugar coconut sugar- for paleo
- 3/4 cup cassava flour I use Anthony's Goods brand
- 2 large eggs at room temperature
- dash of sea salt plus gourmet sea salt flakes for sprinkling on top- after baking
- 1/2 cup sugar coconut sugar- for paleo
- 1/4 cup coconut oil
- 3 tablespoons full fat canned coconut milk the cream from the top
- In a small sauce pan over medium/low heat combine all ingredients for the caramel. Stir and let it bubble for 2-4 minutes. Transfer to a small plate lined with parchment paper. Chill in freezer for 30 minutes until solid. Then cut into 1/4" squares.
- In a double boiler melt chocolate and butter (or palm shortening) together over low heat.
- In a mixing bowl combine, flour, sugar, eggs, and salt, then stir in the melted chocolate and butter. Pour batter into a 8" by 8" square baking dish lined with parchment paper.
- Sprinkle half the caramel squares over the brownie batter. Bake on 350F for 35-40 minutes (more or less for more cakey or gooey), then remove and cool for 15-20 minutes to solidify, they will crumble if you don't let them cool. (you can place brownies in the freezer for 10 minutes to speed up the cooling process).
- Sprinkle with remaining caramel squares and sea salt flakes, cut, and serve!
Creamy Buffalo Chicken Cauliflower Rice Bake
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Creamy dairy free buffalo chicken and cauliflower rice bake. Perfect for dipping veggies, chips, or loading on a baked potato! This “cheesy” creamy dip makes the perfect lunch when paired with a handful of carrot sticks! Paleo, whole30, and gluten free.
Print Recipe Creamy Buffalo Chicken Cauliflower Rice Bake Creamy dairy free buffalo chicken and cauliflower rice bake. Perfect for dipping veggies, chips, or loading on a baked potato! This "cheesy" creamy dip makes the perfect lunch when paired with a handful of carrot sticks! Paleo, whole30, and gluten free. Ingredients- 3 cups (2 chicken breasts) cooked shredded chicken breast *see recipes notes for how to make
- 16 oz cauliflower rice can be exchanged for more chicken
- 3/4 cup full fat coconut milk use Chaokoh brand for thick and creamy results!
- 1/2 cup paleo mayonnaise I use Primal Kitchen
- 1/2 cup Frank's Hot sauce
- 3 tablespoons ranch seasoning homemade for whole30
- 1 tablespoon coconut aminos
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic
- 1/4 teaspoon smoked paprika
Rating: 3.8
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How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks.
Info Cook Time 1 hour Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 35Rating: 3.8
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How to make shredded chicken: Bring a medium/large pot of water to a boil and add 1 teaspoon sea salt. Add chicken breasts and simmer for 15-30 minutes until cooked through (no pink left!). Then remove chicken from the water and shred between two forks.
Ingredients- 3 cups (2 chicken breasts) cooked shredded chicken breast *see recipes notes for how to make
- 16 oz cauliflower rice can be exchanged for more chicken
- 3/4 cup full fat coconut milk use Chaokoh brand for thick and creamy results!
- 1/2 cup paleo mayonnaise I use Primal Kitchen
- 1/2 cup Frank's Hot sauce
- 3 tablespoons ranch seasoning homemade for whole30
- 1 tablespoon coconut aminos
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic
- 1/4 teaspoon smoked paprika
- Preheat oven to 350F.
- Blend all ingredients for sauce by hand or in a blender. Layer shredded chicken (see notes for how to cook chicken) and cauliflower rice into a 8" by 8" baking dish and cover with sauce.
- Bake on 350F for 50-60 minutes until golden and crispy on the edges. Dip with vegetables, chips, or add to a baked potato or sandwich.
Blender Almond Flour Paleo Tortillas
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Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free blender by blending almond flour, tapioca flour, avocado oil, and coconut milk in a blender. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! Easy, versatile, fool proof, and delicious paleo flour tortillas!
Print Recipe Blender Almond Flour Paleo Tortillas Thin soft shell paleo tortillas made in five minutes! No rolling out required. Make these soft gluten free tortillas by blending almond flour, tapioca flour, avocado oil, and coconut milk. Pour batter onto a skillet and out comes the most beautiful and tasty grain free tortillas, perfect for taco night or a breakfast burrito! Easy, versatile, fool proof, and delicious paleo flour tortillas! Ingredients- 1 cup almond flour
- 1 cup tapioca flour can sub for arrowroot
- 3/4 cup coconut milk or any other milk
- 1/2 cup avocado oil or olive oil
- 1/2 teaspoon sea salt
- avocado oil for cooking
Rating: 3.83
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*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet.
Info Cook Time 2-4 minutes each Prep Time 5 minutes Servings six inch tortillas MetricUS Imperial Course Bread Votes: 86Rating: 3.83
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*You can prepare this tortillas batter by adding everything into a mason jar, cover it with a lid, and store in the fridge for up to one week. Then when it’s taco time, pull out the jar, give it a shake or two, and pour onto the skillet.
Ingredients- 1 cup almond flour
- 1 cup tapioca flour can sub for arrowroot
- 3/4 cup coconut milk or any other milk
- 1/2 cup avocado oil or olive oil
- 1/2 teaspoon sea salt
- avocado oil for cooking
- In a food processor or blender combine all ingredients until smooth.
- Heat a cast iron skillet over medium/low heat and drizzle lightly with olive oil.
- Pour 1/4 cup batter onto the heated skillet and smooth out into a thin round shape with the backside of a measuring cup. Cook for 1-2 minutes on each side or until golden. Repeat this process with the remaining batter.
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.
Sweet And Sour Chicken With Cauliflower Rice
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Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep!
Print Recipe Sweet And Sour Chicken With Cauliflower Rice Healthy sweet and sour chicken with cauliflower rice. Paleo, whole30, and made without sugar! An easy weeknight dinner recipe, freezer friendly, and makes for fast meal prep! Ingredients- 3 medium chicken breasts
- 1 medium green bell pepper cut into 1" pieces
- 1/2 medium red bell pepper cut into 1" pieces
- 1/2 medium yellow pepper cut into 1" pieces
- 1/2 medium white onion cut into 1" pieces
- 16 oz cauliflower rice
- 1 cup soft medjool dates
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup homemade for whole30
- 2 tablespoons coconut aminos
- 1 tablespoon arrowroot flour
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
Rating: 4.45
You: Rate this recipe! Info Cook Time 10 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 11
Rating: 4.45
You: Rate this recipe! Ingredients
- 3 medium chicken breasts
- 1 medium green bell pepper cut into 1" pieces
- 1/2 medium red bell pepper cut into 1" pieces
- 1/2 medium yellow pepper cut into 1" pieces
- 1/2 medium white onion cut into 1" pieces
- 16 oz cauliflower rice
- 1 cup soft medjool dates
- 1 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup homemade for whole30
- 2 tablespoons coconut aminos
- 1 tablespoon arrowroot flour
- 1 teaspoon minced garlic
- 1/2 teaspoon sea salt
- Cut chicken breasts into 1" cubes and place in a large ziplock.
- In a blender combine all ingredients for sauce until smooth. Pour 1/3 of the sauce into the ziplock with chicken and let marinade for as long as permitted (anywhere from 5 minutes to 5 hours). Set the rest of the sauce aside for later.
- In a heated skillet over medium heat, sauté marinated chicken for five minutes, then add chopped vegetables and cook until chicken is fully cooked (cut a chunk open, if there is no pink, it's fully cooked).
- Steam cauliflower rice and serve with chicken, vegetables, and top off with leftover sauce. Green onions and sesame seeds are optional toppings.
5 Minute Cashew Cheese Sauce
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Creamy five minute vegan cashew cheese sauce- whole30, paleo, and dairy free. Whipped smooth, made with raw cashews, and tastes like the perfect cheese dip for vegetables, chips, served over noodles, or licked straight off the spoon!
Print Recipe 5 Minute Cashew Cheese Sauce Creamy five minute vegan cashew cheese sauce. Whole30, paleo, and dairy free. Whipped smooth, made with raw cashews, and tastes like the perfect cheese dip for vegetables, chips, served over noodles, or licked straight off the spoon! Ingredients- 2 cups roasted cashews raw, or cashew pieces
- 1 1/4 cup water or chicken broth
- 1/4 cup lemon juice from 1 fresh lemon
- 1/4 cup nutritional yeast
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
Rating: 3.68
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 115
Rating: 3.68
You: Rate this recipe! Ingredients
- 2 cups roasted cashews raw, or cashew pieces
- 1 1/4 cup water or chicken broth
- 1/4 cup lemon juice from 1 fresh lemon
- 1/4 cup nutritional yeast
- 2 teaspoons minced garlic
- 1 teaspoon sea salt
- Puree all ingredients together in food processor or high powered blender for 3-5 minutes until completely smooth. Serve or store in fridge for up to one week.
Spicy Spaghetti Squash Noodles
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Spicy spaghetti squash noodles with creamy flavor-packed coconut cream sauce! Whole30, paleo, and made in just minutes. An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience!
Print Recipe Spicy Spaghetti Squash Noodles Spicy spaghetti squash noodles with creamy-flavor-packed-coconut-cream sauce! Whole30, paleo, and made in just minutes! An easy healthy family recipe everyone will love. Perfect for meal prep; can be made ahead and frozen- pulled out at your convenience! Ingredients Sauce- 2 cans (or 27 oz) full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce.
- 2-4 tablespoons arrowroot flour for thickening
- 2 teaspoons poultry seasoning I use Frontier brand
- 2 teaspoons minced garlic
- 2 teaspoons sea salt
- 1 small white onion chopped in 1/4" peices
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 medium cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna salmon or chicken
Rating: 3.5
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How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
Info Cook Time 5-8 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 334Rating: 3.5
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How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes.
Ingredients Sauce- 2 cans (or 27 oz) full fat coconut milk if you use lite coconut milk, add more arrowroot to thicken the sauce.
- 2-4 tablespoons arrowroot flour for thickening
- 2 teaspoons poultry seasoning I use Frontier brand
- 2 teaspoons minced garlic
- 2 teaspoons sea salt
- 1 small white onion chopped in 1/4" peices
- 1/2 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1 medium cooked spaghetti squash see notes on how to cook
- 6 oz canned tuna salmon or chicken
- In a fry pan, sauté chopped onions with a drizzle of olive oil over medium heat for a few minutes until golden. Then add rest of sauce ingredients (except the arrowroot flour) and stir. Bring the sauce to a boil, then reduce to a simmer and cook for 3-5 minutes. Sprinkle arrowroot flour into sauce and whisk until sauce thickens (do not over cook, because the sauce will become too thick), then remove from heat.
- Add cooked spaghetti squash and tuna to sauce, combine, 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: 3.58
You: Rate this recipe! Info Cook Time 1 hour Prep Time 20 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 24
Rating: 3.58
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!