I wanted to call this recipe “Everything-but-the-Kitchen-Sink” Bowl or “Using-Up-Leftovers-in-My-Fridge” Bowl, but it just didn’t have the same appeal as Rainbow Bowl…ammiright?
But in reality that’s basically what it is. I took a look in the fridge, I had leftover cooked chicken breast and a mix of cooked veggies, I just roasted up some sweet potatoes, made a sauce and threw it all in a bowl! Sometimes the most simple meals taste the best. It doesn’t need to be complicated or require a bunch of fancy ingredients. I guarantee you have most, if not all, of these things in your pantry and fridge right now. And if you don’t have one veggie swap it out with what you have – eazy peazy.
As I said last week, I’ve been really focusing on cleaning up my diet, ditching the sugar and processed junk that I had over the holidays and trying out Whole 30, but still keeping my carbs low. The hardest thing has been sugar, which is crazy because I never used to have a sweet tooth and now after meals I’ve been craving something sweet which makes no sense because I just ate so why do I need it?! Well, I don’t. And just like I taught my body I needed it, I can re-teach my body that I don’t.
One of the things I like to do to help with this craving is make a cup of tea or I’ll have some kombucha. It tells my stomach to let my brain know that I’m not hungry so chill! After that if I still want something I’ll have some fruit. I know, not totally low-carb but better than reaching for the chocolate. And finally, in the most dire if situations, I can whip up 10 minute sugar-free chocolate by melting coconut oil, coconut butter, cocoa powder and stevia, spreading it on a plate with parchment paper and freezing it for about 10 minutes. I’ve been trying really hard not to make these treats, even if they’re low-carb because it’s still telling my brain I need something sweet and I want to kick that habit.
I promise you though after having this big bowl of veggies, chicken and healthy fats you won’t need to reach for that sweet treat. The sauce is a twist on peanut sauce and uses tahini instead of peanut butter, which is not Whole 30 approved since it’s technically a legume and those are off limits. I’m a huge fan of tahini and you won’t miss it in this “peanut” sauce, it’s still creamy and full of flavour.
- 6 oz cooked chicken breast, diced
- 1 cup sweet potato, cooked, cubed (about 200g)
- 1/2 cup kale, cooked
- 1/2 cup green cabbage, cooked
- 1/2 avocado, sliced
- 1/2 tsp sesame seeds
- 1 Tbsp tahini
- 1/2 Tbsp coconut aminos (or tamari if not Whole 30)
- 1 date, softened
- 1 tsp rice wine vinegar or apple cider vinegar
- 1 Tbsp fresh lime juice
- 1 garlic clove, minced
- Hopefully you have most of these veggies in your fridge as leftovers. If not, take a few minutes to roast or pan fry them.
- To make the sauce, add all of the ingredients to a bowl and whisk together.
- Divide chicken, sweet potato, kale and green cabbage into two bowls.
- Top with sliced avocado, sesame seeds and drizzle the sauce on top.
- 403 Calories, 38g Carbs, 10g Fibre, 28g Net Carbs, 10g Fat, 30g Protein, 12g Sugar
- Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.