Dinner
Harissa Hot Honey Chicken Bowls
Tender, marinated chicken over a bed of fluffy cauliflower rice. This features a dairy free tahini sauce that makes this a satisfying and wholesome meal.
Harissa Hot Honey Chicken Bowls
Tender, marinated chicken over a bed of fluffy cauliflower rice. This features a dairy free tahini sauce that makes this a satisfying and wholesome meal.
Ingredients
For the Chicken
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp harissa paste
- 1 tbsp raw honey
- pinch of chili flakes
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp salt
For the Bowl Base
- 2 cups cooked quinoa or cauliflower rice
- 1 sweet potato, cubed
- 1 cup greens (any kind will do- I’m using a spring mix)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
For the Dressing
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tbsp water (adjust for desired consistency)
- 2 tbsp maple syrup
- ½ tsp ground cumin
- Pinch salt
Toppings (optional)
- Fresh parsley or cilantro, chopped
- Lemon wedges
Instructions
- Prepare the Bowl Base. Roast sweet potato cubes in the oven at 400°F for 20-25 minutes, tossing halfway, until golden. Cook quinoa or cauliflower rice.
- In a medium bowl, mix harissa paste, honey, chili flakes, olive oil, smoked paprika, garlic powder, and salt. Add the chicken pieces, tossing to coat. Let it marinate for at least 15 minutes (or up to 1 hour for more flavor).
- Heat a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, flipping occasionally, until fully cooked and caramelized.
- In a small bowl, whisk together tahini, lemon juice, water, maple syrup, cumin, and sea salt until smooth to make your dressing.
- Assemble the Bowls: Divide the quinoa or cauliflower rice. Top with chicken, roasted sweet potato, greens, cherry tomatoes, and avocado slices.
- Drizzle the tahini dressing over the bowls. Garnish with parsley or cilantro, and a squeeze of lemon