Paleo Balance Bowl
on Jan 19, 2016, Updated Jan 24, 2021
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Nutrition for Paleo Balance Bowl
This recipe makes 2 servings and is jam packed with veggies and lean meat. The adult male and female DRIs for vegetables is 2.5 cups per day. This Paleo Bowl recipe alone is going to cover 80% of the daily recommended needs! There also is no dairy and no cheese so that lowers the calorie amount overall! If you are looking to add more veggies into your meals and love carryout places like Chipotle and Flame Broiler then you are going to love this recipe!Paleo Balance Bowl
Ingredients
Scale
- 2 chicken thighs or breasts
- 12 oz chopped Butternut squash (about 2 ½ cups)
- 1 tablespoon + 2 teaspoons coconut oil
- 6 cups mixed greens
- 1 avocado, chopped
- ¼ cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 3 tablespoons water
- salt
- pepper
- garlic powder
Instructions
- Preheat oven to 425 degrees. Place butternut squash on a baking sheet. Toss with 2 teaspoons of melted coconut oil, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Roast in the oven for 25 minutes, tossing around half way through.
- Take your chicken and sprinkle both sides with salt, pepper and garlic powder. Place a large saute pan over medium high heat. Add 1 tablespoon of coconut oil and let heat up for about 30 seconds. Then add chicken and cook for 3-4 minutes on each side depending on how thick they are (If they are thick i suggest pounding them down a bit so they all have even thickness). Set chicken aside.
- In a small bowl combine tahini, lemon juice, apple cider vinegar, water, ½ teaspoon salt, ¼ teaspoon pepper & ¼ teaspoon garlic powder. Toss a couple of tablespoons of dressing over the greens in a large bowl until evenly coated.
- To assemble bowl add lettuce and top with butternut squash, chopped chicken and avocado pieces. Drizzle more tahini dressing on top and enjoy!
This is absolutely delicious! Much better than I thought it would be! I also added a little bit of quinoa and it was perfect!
Amazing!!
Delicious!
Fabulous!! I didn’t have garlic powder so I used chopped fresh garlic with the butternut squash, and I crushed the fresh garlic for the dressing. YUM!! Someone mentioned their dressing turned out watery – make sure you mix your tahini really good. It doesn’t have emulsifiers in it, so it settles like a natural peanut butter does;)