Paleo Buddha Bowls with Tahini Sauce
INGREDIENTS
For the sweet potatoes
2 large or 3 small sweet potatoes
1 Tbs. avocado oil or melted coconut oil
For the cauliflower rice
3-4 cups riced cauliflower
1 Tbs. coconut oil
2 medium shallots, minced
3 Tbs. chicken broth
For the lamb
1 lb. ground lamb
1 Tbs. curry powder
Salt
For the Tahini Sauce (adapted from Epicurious)
½ cup tahini
⅓ cup lemon juice
¼ cup olive oil
2 garlic cloves
Big pinch of salt, to taste
3-4 Tbs. water
INSTRUCTIONS
Preheat the oven to 400 and line a baking sheet withunbleached parchment paper.
Dice the sweet potatoes and place on the baking sheet. Drizzle with oil and add a pinch of salt. Toss to coat the sweet potatoes and roast, stirring halfway through, until tender -- about 30 minutes.
To make the cauliflower rice, heat the coconut oil in a skillet over medium high heat. Add the shallot and cook briefly, until softened.
Add the cauliflower rice and the chicken broth. Cover the skillet and cook for about 4 minutes, until the rice is softened. Remove the cover and let the extra liquid cook off.
Set the cauliflower rice aside. In the same pan, brown the lamb with the curry powder until the lamb is cooked through. Add salt, to taste.
To make the tahini sauce, blend all ingredients in a high-powered blender or with an immersion blender until creamy.
To assemble the bowls, start with a base of cauliflower rice and sweet potatoes. Add some lamb and drizzle with the tahini sauce.
More info here: https://empoweredsustenance.com/paleo-buddha-bowls-tahini-sauce/
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I’m a Nutritional Therapy Practitioner offering a headstart for your healing journey. I share the resources that freed my life from disease and medications, so you can also discover the best version of yourself.
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