This bowl is the perfect example of, what do I have left over / what's been prepped and what do I have lying around! It was hard to give this bad boy a name, so let's just roll with it!
Time: 20 minutes
GF, DF, can be vegan
1/2 tbsp of Meredith's Goat's Cheese
1 carrot, spirallised
1 tomato, sliced
Cauliflower rice (recipe coming soon)
1/2 C of mushrooms
1 tbsp of Coconut oil
70g of shredded roast chicken
1 tbsp of Miso + Tahini dressing (recipe coming soon)
An Italian pinch of fried shallots
Handful of cashews, roasted and slightly salted
Slice the mushrooms and place them in a fry pan with a tablespoon of coconut oil. Cook on a low heat for 3-4 minutes.
While the mushrooms are cooking, take half an avocado and place it in a bowl with 1/2 tablespoon of Meredith's Goats Cheese (half a cube, "technically"). Mix it together, until it's combined, but still a little chunky. Place the avocado in your serving bowl!
Slice the tomato, and place it around / next to the avo "dip".
Spirallise one carrot and place it in the bowl.
By now your mushrooms should be ready, so take them straight from the fry pan to the bowl.
In the same pan, reheat your re-heat cauliflower rice. This should only take a couple of minutes! Transfer to the serving bowl.
You can use the same fry pan to slightly head the chicken (or your protein of choice). Once heated, place into the serving bowl.
Pour over the miso + tahini dressing, the roasted cashews and fried shallots.
To make this dish vegan, swap the chicken for chickpeas, lentils or quinoa!