Ingredients:

  • 2 cups (200g) cauliflower rice
  • 1 cup (130g) shredded purple cabbage
  • 2 cups (60g) chopped kale, stems removed
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) sea salt
  • 12 oz (340g) chicken breast, thinly sliced
  • 1 tbsp (15ml) avocado oil
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 3 tbsp (45g) tahini
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tbsp (15ml) warm water
  • 1 small clove (3g) minced garlic
  • 1 medium (150g) avocado, sliced
  • 2 tbsp (16g) hemp seeds
  • 2 tbsp (10g) toasted pumpkin seeds
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Toss in the cauliflower rice and shredded cabbage. Stir-fry for 4-5 minutes until the edges are slightly charred but the center remains crisp. Fold in the kale during the last 60 seconds until just wilted. Remove and set aside.
  2. Wipe the skillet clean and add avocado oil. Season the chicken slices with paprika and garlic powder. Sear the chicken for 3-4 minutes per side until the edges are mahogany-colored and the center is opaque.
  3. In a small jar, combine tahini, lemon juice, vinegar, and minced garlic. Whisk vigorously. Slowly add warm water one teaspoon at a time until the dressing reaches a pourable, velvety consistency.
  4. Divide the fiber base between two bowls. Top each with a portion of seared chicken. Arrange avocado slices on the side and sprinkle with hemp seeds, toasted pumpkin seeds, and fresh parsley. Drizzle with the tahini dressing.