Energizing Indian Paleo Bowl

Allergens

N/A

Ingredients

• 1 cup cooked cauliflower rice
• 1/2 cup grilled chicken breast, sliced
• 1/2 cup roasted vegetables (bell peppers, zucchini, and red onion)
• 1/4 cup fresh mango, diced
• 1/4 cup cashew cream
• 2 tablespoons almond flakes, toasted
• Fresh cilantro leaves for garnish

Instructions

1. Cook the cauliflower rice according to package instructions. Set aside to cool.
2. Grill the chicken breast until fully cooked and slice into thin strips.
3. Roast the vegetables in the oven at 400°F (205°C) for 20 25 minutes, or until tender.
4. Prepare the cashew cream by blending soaked cashews with water until smooth and creamy.
5. Assemble the bowl: add cooled cauliflower rice as a base, followed by sliced grilled chicken, roasted vegetables, fresh mango, and drizzle of cashew cream.
6. Top with toasted almond flakes and garnish with fresh cilantro leaves.

Chef’s Insight

This dish is not only delicious but also packed with essential nutrients that promote overall health and wellness.

Notes

Feel free to customize this recipe with your favorite vegetables or proteins.