Paleo Vietnamese Power Bowl

This easy, healthy, paleo power bowl will become a staple in your meal planning. It's perfect to meal prep on a Sunday to ensure nourishment throughout the week! This recipe was created by our friend, Tory over at Nourishing The Glow.

Serves: 4

Ingredients 

For the pickled onions: 

• ½ red onion, sliced thinly
• 1 cup apple cider vinegar 
• 1 tsp salt
• 1 glass jar with lid

For the pickled carrots and cucumbers: 

• 1 cup carrots, shredded 
• 1 cucumber, sliced thinly
• 2 cups apple cider vinegar 
• 1 tsp salt 
• 1 large glass jar with lid

For the grilled ginger-garlic chicken: 

• 1 tablespoon sesame oil
• 1 tablespoon rice wine vinegar 
• 2 tablespoons coconut aminos 
• 1 tablespoon fresh ginger, minced 
• 3 garlic cloves, minced 
• 4 boneless, skinless chicken breast, butterflied 
• 2 tablespoons avocado oil 

For the creamy “peanut” dressing:

• 2 tablespoons honey
• ⅔ cup creamy cashew butter
• 1 ½ tablespoon sesame oil
• ¼ cup + 1 tablespoon coconut aminos
• 1 tablespoon rice wine vinegar 
• 1 lemon, juiced
• 2 cloves garlic, minced 
• ⅓ cup Bonafide Provisions Chicken Bone Broth warmed 

For the crispy shallots: 

• 4 large shallots, sliced thinly
• ¼ cup avocado oil

For the honey ginger-garlic glazed sweet potatoes:

• 2 tablespoons sesame oil 
• ¼ cup honey 
• 1 tablespoon rice wine vinegar
• 2 tablespoons coconut aminos 
• 1 tablespoon fresh ginger, minced 
• 4 cloves garlic, minced 
• 2 tsp arrowroot flour/starch
• 2 large sweet potatoes, cubed 
• 1 ½ tablespoon avocado oil 

Additional: 

• 1 red cabbage, shredded 
• 1 bunch of cilantro, chopped 
• Cashews, crushed, for garnish 
• Sesame seeds, for garnish 
• 32 oz. Cauliflower rice, cooked to desired preference 

Directions 

For the pickled onions: Combine all of the ingredients in a jar, stir or shake until well combined. *stays fresh in the refrigerator for 2 weeks. 

For the pickled carrots and cucumbers: Combine all of the ingredients in a jar, stir or shake until well combined. *stays fresh in the refrigerator for 2 weeks. 

For the grilled ginger-garlic chicken: 

1. Combine all of the ingredients, except for the chicken and avocado oil, in a medium mixing bowl--whisk to combine. Add the chicken to a large ziplock bag. Pour the marinade over the chicken. Seal the bag and shake until well coated. Refrigerate for 30 minutes. *move on to the peanut sauce for now.
2. Heat the avocado oil in a cast-iron skillet over medium-high heat. Place the marinated chicken in the skillet and cook for 5-7 minutes on each side, or until the chicken is cooked through and no longer pink (165 degrees F). 
3. Slice into strips or cubes. 

For the creamy “peanut” dressing: Combine all of the ingredients in a medium mixing bowl. Whisk until well combined. *store in an airtight container in the fridge for 7 days. 

For the crispy shallots: 

1. Heat the avocado oil in a skillet on medium-high heat. Once the oil is hot, carefully pour in the shallots. Cook until crisp and golden brown--be sure to stir frequently, to prevent burning. Remove the shallots with a slotted spoon, drain, and place on a paper towel-lined plate.  

*remove chicken from the refrigerator now. Set aside.

For the honey ginger-garlic glazed sweet potatoes:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 
2. In a microwavable bowl, microwave the cubed sweet potatoes for 5 minutes to steam them. Allow cooling before tossing the sweet potatoes in the avocado oil until well coated. Spread the sweet potatoes in an even layer on the prepared baking sheet. 
3. In a medium saucepan, whisk together the sesame oil, honey, rice wine vinegar, coconut aminos, ginger, garlic, and arrowroot flour. Heat over medium heat until the sauce begins to boil. Reduce heat to a simmer and cook for another 5 minutes, being sure to stir frequently. Remove from heat and allow the glaze to thicken as it cools. 
4. Bake the sweet potatoes for 15 minutes before tossing them so they are evenly brown on both sides. Cook for another 15-20 minutes, or until sweet potatoes are browned. *Begin cooking the chicken now.  
5. Cool for 5 minutes before transferring the potatoes to a bowl and pouring the glaze on top. Toss gently to evenly combine.

Assembly: 

1. In a large salad bowl, add the cauliflower rice. Top it off with the chicken, red cabbage, cilantro, shallots, cashews, pickled cucumbers, carrots, and onions, and sweet potatoes. Garnish with sesame seeds and pour over the creamy peanut dressing. Toss to combine. 

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