Tahini Buffalo Chicken Bowl
Recipe by Jaclyn Irwin
Ingredients
15
Time
30m
Serves
4
These loaded chicken, rice and veggie bowls are perfect for using up leftovers and meal prepping. Top with a delicious buffalo tahini sauce, goat cheese and cilantro.
Dinner
Gluten-Free
High Protein
Ingredients
1 1/4 cups
Dry Jasmine Rice
1 head
Broccoli
2 small
Sweet Potatoes
1/4 cup
Extra-Virgin Olive Oil
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1/3 cup
Tahini
2 Tbsp
Hot Sauce
1 Tbsp
Fresh Lime Juice
1 tsp
Honey
4-5 Tbsp
Water
1/2 tsp
Kosher Salt
4 cups
Cooked, Shredded Chicken
1/2 cup
Goat Cheese
1/4 cup
Fresh Cilantro
Instructions
1
Cook the rice according to package directions and set aside.
2
Preheat the oven to 425℉.
3
Place the broccoli and sweet potatoes on a sheet pan(s) and toss with the oil, salt and pepper. Toss well and be sure to spread everything out evenly.
4
Transfer to the oven and bake for 20 minutes. Remove from the oven and set aside the broccoli, it should be fork tender and browned. Return the sweet potatoes to the oven and bake for an additional 10 minutes or until cooked through.
5
Meanwhile, in a bowl, combine the tahini, hot sauce, lime juice, and honey. Start whisking, it will be very clumpy. Slowly drizzle in the water (starting with the lesser amount) while whisking. Whisk until smooth and it reaches your desired consistency, adding more water as necessary. Season with ½ tsp of salt.
6
Assemble the bowls by dividing the rice, chicken, broccoli and sweet potatoes. Drizzle with the tahini sauce and garnish with goat cheese and cilantro. Enjoy!
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
