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Japanese Inspired Taco Bowl

Taco night gets a makeover! 🌮🍜 JAPANESE INSPIRED TACO BOWL loaded with flavor thanks to Spice Tribe. I used 3 of their spices- Kissed by Binchotan (red chile pepper blend) California Dried Garlic & California Coast Sea Salt Flakes! Their spices have no GMOS, additives Or preservatives & are produced in small batches 👌

For the chicken:

For the sesame noodles:
  • 8oz Noodles (I used brown rice ramen)
  • 1 pc Carrot cut into matchsticks
  • 1 Persian cucumber cut into matchsticks
  • 1/4 cup Coconut aminos
  • 2 tbsp Avocado oil
  • 2 tbsp Sesame oil
  • 1 tbsp Rice vinegar
  • 1 tbsp Sugar
  • 2 cloves Garlic, minced
  • White or black sesame seeds to mix in

Tomato Edamame Salad:

  • 1 cup Steamed edamame
  • Handful of cherry tomatoes, chopped
  • 1/2 Yellow bell pepper, chopped
  • 1/2 Avocado, cubed
  • 1/2 Lime, juiced
  • 1 tbsp Olive oil
  • 1/4 tsp Spice Tribe California Sea Salt Flakes
  • Microgreens-olive oil + salt
  • Coconut ginger sauce-coconut yogurt, olive oil, lime juice, grated ginger & garlic

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  1. Start by combining the spices for the chicken breasts & then adding it to a bowl with the chicken.
  2. Drizzle in the olive oil & rub the chicken with yours hands until it’s coated in the spices. You can do this in a Ziploc bag too & marinate for up to an hour or overnight.
  3. Bake in a preheated 375°F oven for 20-25 min or until internal temperature reaches 165°C.
  4. Let rest for 15 min then slice sprinkling more of Kissed by Binchotan.
  5. Assemble your bowl by adding a bed of microgreens with olive oil + sea salt, the edamame tomato salad, & sesame noodles.
  6. Finish right the coconut ginger sauce & enjoy!


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