Japanese Inspired Taco Bowl
Taco night gets a makeover! š®š 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 š
For the chicken:
- 1 lb Chicken breasts
- 1 1/2 tbsp Olive oil
- 1/2 tbsp Spice Tribe Kissed by Binchotan Japanese Chile Blend
- 1/2 tsp Spice Tribe California Dried Garlic
- 1/4 tsp Spice Tribe California Sea Salt Flakes
- 1/4 tsp Ground pepper
- 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
Instructions:
- Start by combining the spices for the chicken breasts & then adding it to a bowl with the chicken.
- Drizzle in the olive oil & rub the chicken with yours hands until itās coated in the spices. You can do this in a Ziploc bag too & marinate for up to an hour or overnight.
- Bake in a preheated 375Ā°F oven for 20-25 min or until internal temperature reaches 165Ā°C.
- Let rest for 15 min then slice sprinkling more of Kissed by Binchotan.
- Assemble your bowl by adding a bed of microgreens with olive oil + sea salt, the edamame tomato salad, & sesame noodles.
- Finish right the coconut ginger sauce & enjoy!