Sometimes you just need to veg out. Today is one of the those times. The rainbow colored carrots I found at Ozark Natural Foods are good motivation to throw some color into my meal. Turns out they taste really great if you roast them and put a bit of maple tahini sauce on them. I have become obsessed with this sauce. It’s soooo easy to make and it’s fits pretty well within the confines of a Paleo diet. Have a kid that doesn’t like his veggies? Just pour a bit of maple tahini sauce over them and he may change his mind.
I don’t know how I managed to cook vegetables for years and miss the value of simply roasting them. It’s a game changer! It only takes about 20 minutes to roast these carrots and sweet potatoes and I think they taste better than any other method of cooking them. Look at the color on these rainbow carrots. I think my vision improved just looking at them! Throw in some sautéed Asian greens and you’ve got a superfood jamboree.
Fall season just hit us full blast in the last few days – cool nights, rainy days and a hint of color in the maple trees. This means pumpkin carving is coming soon and Ginny will probably be stuffing something delicious into a pumpkin that will then go into my mouth. We’re having a pumpkin carving party tomorrow complete with turkey chili, pumpkin bread and mulled wine so stay tuned for some pics on those jewels shortly.
These Paleo chicken and veggie bowls are ridiculously simple and the taste is second to none. I think that will be the theme of my dinners from now on – ridiculously simple. And delicious, of course. I used my traditional blackening spice mix on the chicken and seared them in coconut oil on both sides. Doing Paleo means cutting out all dairy. I thought this would be an insurmountable obstacle for me, but it turns out that coconut oil gives a wonderful light flavor to blackened chicken. I don’t miss the butter at all.
PREP TIME: 15 minutes COOK TIME: 40 minutes SERVINGS: 6
- 3-4 tbsp. olive oil
- 2 lbs. sweet potatoes, peeled and cut into bite size pieces
- 2 lbs. rainbow carrots, sliced into thin pieces
- 1 bunch of Asian greens, stems removed and chopped
for the chicken:
- 3 tbsp. coconut oil
- 1 tbsp. smoked paprika
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper
- 2 lbs. boneless, skinless chicken breast, cut into bite size pieces
maple tahini sauce:
- 1/4 cup tahini
- 3 tbsp. Dijon mustard
- 3 tbsp. maple syrup
- 1 tsp garlic powder
- 4-5 tbsp. water as needed
- Heat oven to 425 degrees. Place carrots and sweet potatoes on a baking sheet and drizzle olive oil over them. Put in oven and bake for about 20 minutes or until soft. Remove from oven.
- Heat coconut oil over medium heat in pan. Throw in the Asian greens with a pinch of salt and cook them for about five minutes or so. Remove greens.
- Mix all spices together in a bowl and sprinkle them all over the chicken. Put chicken into heated pan with coconut oil and cook for about 5-7 minutes per side on medium heat or until done.
- Mix together tahini, Dijon, maple syrup, salt and garlic powder in a small bowl. Add water as needed to thin it out.
- Place some carrots, sweet potatoes, greens and chicken in a bowl. Drizzle maple tahini sauce over them and enjoy!