Chicken Power Bowl with Lemon Tahini Sauce

Recreating a DELIGHTFUL quinoa bowl I had over the weekend @coffeeplantroaster! The only ingredient I didn’t have was quinoa 🤪 so I subbed in cauliflower rice! REALLY happy with how it came out 😍🤩 It’s all about the lemon tahini sauce 🤤

Ingredients (serves 2):
3 chicken thighs
1 medium sweet potato, cut into 1/2 inch moons
1 bunch kale
1 cup riced cauliflower
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp paprika
1 tsp nutritional yeast
1.5 tsp chili powder
1/2 an avocado

Lemon Tahini Sauce:
3 tbsp tahini
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1 tsp dijon
a few grinds of salt
a few grinds of pepper
water to thin

Directions:
Preheat oven to 400. Add chicken to a sheet pan and toss with 1/2 tbsp olive oil, cumin, paprika, and 1/2 tsp chili powder. To the same sheet pan, add sweet potatoes and toss with 1/2 tbsp olive oil, nutritional yeast, and remaining tsp of chili powder. Bake for 30 min.
While the chicken and sweet potato are baking, remove the leaves of your kale from the stalk and tear into bite-sized pieces and massage with a drizzle of olive oil.
To a saucepan add your diced cauliflower. Cook over medium-low until softened (about 15 minutes).
In a small bowl, combine all the tahini sauce ingredients except the water. Stir to combine and add water to thin the sauce to your desired consistency.
Assemble your bowls by adding the massaged kale, cooked cauliflower rice, baked chicken and sweet potatoes, and sliced avocado. Drizzle with your lemon tahini sauce.
Serve and ENJOY! 😋