"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Chicken Macro Bowl with Turmeric Tahini Dressing

I Quit Sugar - Chicken Macro Bowl With Tahini Turmeric Dressing
  • 2 servings
  • Prep - 15 mins
    Cooking - 15 mins
  • Total - 30 mins
I Quit Sugar - Chicken Macro Bowl With Tahini Turmeric Dressing

We’re always finding ways to reduce cooking time. And one of the best ways we do this is simply by chopping our veg smaller. This makes cooking time quicker, perfect for a mid-week meal.  

Servings: 2
Preparation: 15 mins
Cooking: 15 mins

Ingredients

  • 1 small (250g) sweet potato, peeled and chopped into 1cm cubes.
  • 1 medium (200g) beetroot, peeled and chopped into 1cm cubes.
  • 2 teaspoons coconut oil, melted.
  • sea salt and freshly cracked black pepper, to season.
  • 4 kale leaves, destemmed and leaves roughly chopped.
  • 1 teaspoon olive oil.
  • 1/4 store-bought roast chicken, meat pulled off the bone OR 2 portions of cooked Roast Chicken, defrosted.
  • 1 cup Cooked Quinoa, defrosted.
  • 1/4 cup Purple Sauerkraut, to serve.

Turmeric Tahini Dressing

  • 2 tablespoons tahini.
  • 1/2-1 teaspoon ground turmeric.
  • 1/2 lemon, juiced.
  • pinch of sea salt.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a baking tray with baking paper.

2. Place sweet potato and beetroot onto baking tray and toss with coconut oil and a pinch of sea salt. Place in the oven and bake for 15 minutes until cooked through.

3. While the vegetables are cooking, add roughly torn kale leaves to a serving bowl, drizzle with olive oil and a pinch of sea salt. Massage the oil into the kale leaves until soft. Push half the kale to a corner of the bowl and place the rest into a container for lunch tomorrow.

4. Once veggies are cooked, arrange your macro bowl. Place half of the roasted veggies next to your massaged kale, followed by half the shredded chicken and half the Cooked Quinoa. Place the remaining ingredients with the kale in the container for lunch tomorrow.

5. To make the Turmeric Tahini Dressing, add all ingredients into a jar with 2-3 tablespoons of water, shake until combined. Add more water if you’d like your dressing thinner. Drizzle salad with half of the dressing and keep the rest in the jar to serve with lunch tomorrow.


Note

You can find the recipe for the Cooked Quinoa here and the Purple Sauerkraut here.

We’re always finding ways to reduce cooking time. And one of the best ways we do this is simply by chopping our veg smaller. This makes cooking time quicker, perfect for a mid-week meal.

Ingredients

  • 1 small (250g) sweet potato, peeled and chopped into 1cm cubes.
  • 1 medium (200g) beetroot, peeled and chopped into 1cm cubes.
  • 2 teaspoons coconut oil, melted.
  • sea salt and freshly cracked black pepper, to season.
  • 4 kale leaves, destemmed and leaves roughly chopped.
  • 1 teaspoon olive oil.
  • 1/4 store-bought roast chicken, meat pulled off the bone OR 2 portions of cooked Roast Chicken, defrosted.
  • 1 cup Cooked Quinoa, defrosted.
  • 1/4 cup Purple Sauerkraut, to serve.

Turmeric Tahini Dressing

  • 2 tablespoons tahini.
  • 1/2-1 teaspoon ground turmeric.
  • 1/2 lemon, juiced.
  • pinch of sea salt.

Directions

1. Preheat oven to 180ºC / 350ºF / Gas Mark 4 and line a baking tray with baking paper.

2. Place sweet potato and beetroot onto baking tray and toss with coconut oil and a pinch of sea salt. Place in the oven and bake for 15 minutes until cooked through.

3. While the vegetables are cooking, add roughly torn kale leaves to a serving bowl, drizzle with olive oil and a pinch of sea salt. Massage the oil into the kale leaves until soft. Push half the kale to a corner of the bowl and place the rest into a container for lunch tomorrow.

4. Once veggies are cooked, arrange your macro bowl. Place half of the roasted veggies next to your massaged kale, followed by half the shredded chicken and half the Cooked Quinoa. Place the remaining ingredients with the kale in the container for lunch tomorrow.

5. To make the Turmeric Tahini Dressing, add all ingredients into a jar with 2-3 tablespoons of water, shake until combined. Add more water if you’d like your dressing thinner. Drizzle salad with half of the dressing and keep the rest in the jar to serve with lunch tomorrow.

Note

You can find the recipe for the Cooked Quinoa here and the Purple Sauerkraut here.