Curried Carrot & Brussel Power Bowl

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whole, healthy and honest meal prep ideas

Curried Carrot & Brussel Power Bowl

I’m always in this constant limbo of wanting to spend hours in the kitchen creating THE MOST EPIC thing ever, or I want absolutely nothing to do with cooking and I want food on the table in 5 seconds flat. Lunch usually falls into category #2.

I’ve been spending a lot of time simplifying this year, so far, and I’ve come to the conclusion that 10,000 ingredients mixed together do not always make the greatest dishes. Proper preparation, ample seasoning, and flavor balance are what really make a great meal. And love, always love.

Also, eating things out of bowls makes everything just sooo much more appealing, too! Why is that? Anyway, I’m sharing a real live recipe from my recent meal prep lunch menu and I hope it convinces you that less is more when it comes to quick and delicious.


Curried Carrot Power Bowl with Brussels and Chicken

We’ll lightly season the chicken and vegetables, give them a brush of healthy fats from our olive oil to help them roast, and marry them all together with a tahini drizzle to round out the dish. It reheats perfect and is easily made in large batches at the beginning of the week!

Let’s get to it!

Curried Carrot Power Bowl with Chicken

WHAT YOU’LL NEED:

Chicken

Large, whole carrots

Brussel sprouts

Curry

Garlic powder

Paprika

Avocado or olive oil

Tahini (sesame seed paste found in the peanut butter isle)

Whole30 Carrot and Tahini Bowl

xoxx,

Miss AK

Curried Carrot & Brussel Power Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2lbs boneless, skinless chicken tenders
  • 1 lb large, whole carrots
  • 1 lb Brussel sprouts
  • ½ tsp curry
  • ½ tsp garlic powder, divided
  • ⅛ tsp paprika
  • ¾ tsp sea salt, divided
  • ¾ tsp pepper, divided
  • 2 Tbsp avocado or olive oil, divided
  • 2 Tbsp of tahini, divided
Instructions
  1. Preheat your oven to 400 degrees.
  2. Wash and peel your carrots and place in a bowl. Wash the Brussel sprouts, dry and cut in half. Place them into another bowl. Finally, take the chicken out of the package and dump into a third bowl.
  3. Prepare three baking sheets lined with parchment paper.
  4. Drizzle 2 teaspoons of oil in each bowl.
  5. To the chicken, add ¼ teaspoon of salt, ¼ tsp of pepper, ¼ teaspoon of garlic powder, and ⅛ teaspoon of paprika.
  6. To the carrots, add ½ teaspoon if curry, ¼ teaspoon of salt, ¼ tsp of pepper, and ¼ teaspoon of garlic powder.
  7. To the Brussels, add ¼ teaspoon of salt and ¼ tsp of pepper.
  8. Mix all of the contents in the bowls to coat the chicken, carrots, and Brussels well.
  9. Dump each bowl out onto a separate baking sheet and place in the oven.
  10. Remove the chicken after 30 minutes.
  11. Remove the Brussels after 40 minutes.
  12. Remove the carrots after 60 minutes
  13. Mix the roasted components up and drizzle with 2 teaspoons of tahini per serving.

 

Tahini drizzle and carrot power bowl

OTHER WHOLE30 COMPLIANT RECIPIES #ONTHEBLOG:

Dairy Free Tomato Soup and Cauliflower Steak

Spicy Almond Chicken Fingers

Pork Carnitas Tacos

Beanless White Kale Chicken Slow Cooker Chili 

Apple Walnut Stuffed Tenderloin

Venison Shepherd’s Pie (please use ghee – not butter)

Sausage and Peppers in Acorn Squash 

Mini Buffalo Chicken Sandwiches

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Curried Carrot and Brussel Sprout Power Bowls

*notes an affiliate link. if you decide to purchase this product, your price will remain the same as the listed price on the website, however, I will make a small commission. thank you for supporting Miss Allie’s Kitchen!

4 Comments
  • Ellie | Hungry by Nature

    Reply

    This looks just like the lunch I’m having today – roasted carrots, parsnips, and brussels with almond meal breaded chicken tenders 🙂
    Ellie | Hungry by Nature recently posted…Blood Orange Scones with Cacao & Olive OilMy Profile

  • Ashley @ The Small Town Foodie

    Reply

    Totally agree–sometimes simpler is much better! I just bought some curry and have tahini that has been in my cupboard forever… I think I know what I’ll be making soon 🙂 Question: should I use curry powder or curry paste?
    Ashley @ The Small Town Foodie recently posted…Dark Chocolate BarkMy Profile

  • Emily

    Reply

    The simplicity of this. I love it Allie, and I’m going simpler this year too when it comes to food.

  • Brie @ Lean, Clean, & Brie

    Reply

    i am the same girl — either all about the kitchen or want nothing to do with it! Love all the ingredients in this power bowl!
    Brie @ Lean, Clean, & Brie recently posted…Life In BetweenMy Profile

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