No need to hold back on your pumpkin cravings. We’ve put together a delicious (and healthy!) list of recipes so you can enjoy pumpkin from breakfast to dessert. Find soup, muffins, pizza, curry, breakfast bread, cookies and more—all done with a pumpkin twist!Read More
Sushi unrolls into a salad—Paleo style! Made with pan-seared ahi tuna, cauliflower rice and a side of curried sweet potatoes! Dressed in a sesame oil, lemon and orange vinaigrette.
This salad is inspired by a trip I made to the store to get fish for my dinner salad. Being a creature of habit, I headed towards my favorite fish (salmon). But the person helping me behind the counter had different plans for my salad! He persuaded me to get the glistening, red tuna steak and swore it was the best choice. He said I must, so I listened, and boy am I glad I did!
The cooked ahi is seasoned with sweet, salty coconut aminos to create a caramelized crust and then served on top of greens, along with cauliflower rice and fresh vegetables. The preparation of the tuna and cauliflower makes this ahi tuna bowl juicy and warm. Citrus vinaigrette, pickled ginger and wasabi (not shown) transform this salad into something quite spectacular!
With chop sticks in hand, you'll feel like you're dining out at a high-end, Japanese restaurant!
When you prepare the salad, there are three major components: the toppings, fish and the vinaigrette.
In order to have everything done at the same time so that it's warm to serve—which is key—prepare the toppings before cooking the tuna and cauliflower rice. After I bought my tuna steaks, I started to walk around the store and think about what I'd normally like in a sushi roll—fresh vegetables, avocado, pickled ginger and wasabi came to mind. And instead of rice, we're going with the Paleo option, cauliflower rice for a light addition to this salad. If there's one thing I always get excited about making it's these roasted, curry sweet potatoes! The key to keeping full with Paleo is to eat a balance of protein, fat and carb/starch. No matter how much you eat, if one is missing, hunger is sure to strike a couple hours later!
Sweet potatoes are lower on the glycemic index, but still pack a mighty, hunger-busting carb. These are spiced with curry and a dash of paprika. Soft and starchy on the inside and golden-crisp on the outside, these are addicting, guilt-free fries! Drizzle with olive and garlic oil when baking to get your fries savory and golden brown.
Ahi tuna is packed with about 28g of protein per 4 oz., making it not just a pretty protein! You can quickly sear it on medium-high heat so that it's still raw in the middle, but make sure it's sushi grade. Today, I chose to cook my tuna a little longer for a medium-rare temperature, but feel free to cook to your favorite temp!
The rest is up to you to assemble your pretty sushi bowl salad with all of the goods and pour on the tangy, but sweet, citrusy dressing. This is going to be one healthy sushi night that you'll want to make again and again!
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A chicken curry with roasted butternut squash simmered in a creamy, dairy-free yogurt sauce! Served on top of fluffy cauliflower rice.
Grab your cast iron for this one-pan, chicken curry recipe made in just 45 minutes! We'll keep it simple and convenient, and filled with lots of healthy ingredients, like roasted butternut squash, zucchini, carrots, chicken thighs and creamy, dairy-free yogurt.
It wasn't until I ordered one of my favorites, pumpkin yellow curry, that I remembered all about my family's crockpot dinners. They were always plopped right in the center of the table, "family style". I particularly remember the crockpot curry chicken because my sisters and I always had to race for seconds! Craving a chicken curry, I pulled out my mom's old cookbooks filled with dozens of paper snippets and hand written recipes, and flipped to the crockpot curry. This is how this dairy-free, gluten-free chicken curry came about and the recipe is now ready for your stovetops! Butternut squash makes a healthy, filling starch for this dish. It's very similar to pumpkin in texture and flavor, but is a little easier to find at grocery stores throughout the seasons. My husband and I have been getting one in our Farm Fresh to You box, so butternut has been at hand for some spontaneous cooking. If you haven't heard of spontaneous cooking, it's the idea of cooking what you're feeling like in the moment, in addition to what you already have in the fridge. It's a way to adjust your meals depending on how your body is feeling. For example, if I had a salad for lunch, you can bet I'd be ready for this hardy chicken curry for dinner! With this style of cooking, you do less planning and more cooking!
You might be wondering why roast the butternut when everything else cooks in the pan? Roasting the butternut before adding it to the curry ensures that it doesn't overcook. Now all the other ingredients have more room to cook evenly and simmer in the sauce for maximum flavor. And now for the curry sauce! A curry bowl is nothing without its sauce companion. Instead of coconut milk, the sauce is mixed with plain, almond milk yogurt. It has less fat than canned coconut milk, but still a good amount where it makes a creamy sauce. I especially like the plain and unsweetened kind by Kite Hill because it's thick and has no added sugar (found at Whole Foods).
As for the chicken, boneless thighs work great for this recipe because they cook super tender and moist; although, you could use bone-in chicken if you like, but you'd just have to adjust the cooking time longer.
Pro tip: For thicker sauce, leave the lid off to let the liquid evaporate. For thinner, but still creamy, cover the pan to trap the steam. Time for the second layer to this dish—drumroll, please—cauliflower rice! This Paleo alternative to rice is low carb, high in fiber and doesn't spike insulin. You can find a cauliflower recipe here by Minimalist Baker. And for your curry leftovers for lunch, try toping the curry on a bed of greens for a warm salad—the sauce acts as the dressing!