one pan greek lemon chicken with baby potatoes

Some foods simply belong together. This one pan greek lemon chicken with baby potatoes dish is easy to make and requires hardly any clean up. Everything is transferred from stove top to oven and you will end up with moist, tender chicken and flavorful lemony potatoes.

one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
lemon and thyme

A few years ago my father mentioned that I'm 1/16th Greek. He currently resides in Romania but is completely enthralled with Greece and its culture. So much so that he used my grandmother's maiden name (which is Greek) on one of his poetry books and does so for most of his writing. He visits Greece as much as possible and likes to share all his adventures and stories through photos, writing or in person. I'm certain that given the opportunity, he would live there permanently. 

I see a lot of similarities between Greeks and Romanians. They're often very honest (even if you don't like it), loud, talkative, passionate, they love to sing, dance and are all about their food and wine. Though I never had an obsession with Greece to the extent of my father's, I can relate on a food level and wine level. 

On his side of the family, I grew up eating food that was heavily steeped in traditional Greek cooking. My grandmother, a culinary whiz, would spend a good chunk of her day in the kitchen whipping up delicious stews that left the tiny apartment smelling divine. Though meat was often a challenge to obtain, my grandparents had no problem waiting in line for hours only to return home and cook for several more. It's just how things were done.

Two weeks ago, while doing my weekly shopping, I spotted some beautiful potted thyme. I had no idea what I would make with it but decided it was coming home with me regardless and I would figure it out later. But while watching an episode of Parts Unknown about the Greek Isles several days later, I had my answer. I would without a doubt whip up something Greek inspired - an homage to the 16th of my heritage. 

I wanted something simple yet flavorful, involving lemon, oregano and obviously thyme. And also something that required little clean up. The answer was a one pan Greek lemon chicken with baby potatoes. The flavors of thyme and oregano take me right back to my grandparents little kitchen. 

Tips for making the perfect greek lemon chicken with baby potatoes

There are a few simple steps you can take to make sure this dish turns out perfectly every single time. While simple to make, the chicken can quickly dry.

The best chicken for greek lemon chicken

I like using chicken thighs with skin on as the skin will add a lot of extra favor and moisture to the chicken. Skinless chicken thighs will work just as well but you will not get that crispy skin you’re after. I’ve made it with both so if you’re unable to find thighs with skin on, no problem - go for skinless.

Marinate chicken for at least 1 hour

I’ve read that marinating any meat particularly chicken for extended periods of time isn’t necessary. I agree but also disagree with this statement. I like to give myself whenever possible at least one hour to let the flavors sit with the chicken. They infuse under the skin, making it particularly crispy and delicious. If I have more time to work with, I don’t have a problem letting the meat sit with the flavors.

Cooking chicken in a cast iron skillet

I love cooking in cast iron. I’m a firm believer that it enhances nearly every food that’s cooked in it. It adds that certain je ne sais quoi.

Make sure your skillet is nice and hot prior to adding chicken, which should go in skin side down first and get a nice sizzle.

If you don't have a cast iron pan yet, I highly recommend it. It's without a doubt one of the best investments I've ever made and use it nearly every day. It's also ideal for transferring the cooking process from stovetop to oven. You may need a pair of strong hands to move it but it's most certainly worth the weight. 

Baby potatoes make a difference

If possible, always look for fresh, organic baby potatoes. They will get a nice crispy outer layer from the lemon, oil and herbs, while the center will remain nice and creamy. Baby potatoes don’t need peeling beforehand, which makes them ideal candidates for this greek lemon chicken dish. Nearly every market sells baby potatoes so you shouldn’t have any trouble finding them.

Dried or fresh oregano?

This is entirely up to you. Oregano is one of the healthiest herbs and I have an abundant stash of dried oregano in my house at all times. Fresh is a bit harder to come by as it’s not always available at my local market. But if you have fresh oregano and wish to use that instead of dried, go for it. The ratio will be 6 tsp fresh instead of the 2 dried.

one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes
one pan greek lemon chicken with baby potatoes

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one pan greek lemon chicken with baby potaotes

  • prep time: 10 minutes

  • marinating time: 1-12 hours

  • cooking time: 45-50 minutes

  • makes: 4 servings

Ingredients:

  • 4-5 fresh sprigs of thyme

  • 1 tbsp lemon juice

  • 2 tsp dried oregano (or 6 tsp fresh)

  • 2 cloves garlic, minced

  • 1 1/4 tsp salt divided

  • 1/4 tsp freshly ground pepper

  • 1/4 cup olive oil + 1 tbsp

  • 5 lemon slices

  • 1.5 lbs chicken thighs

  • 1 lb baby potatoes cut in half

Equipment

  • cast iron pan or other oven safe pan

  • container with lid or Ziplock bag

Directions

  1. In container or bag, combine lemon juice, oregano, minced garlic, 3/4 tsp salt, 1/4 cup olive oil pepper and chicken and mix well. Place in refrigerator and marinate for at least one hour or up to 12 hours. 

  2. Preheat oven to 400 degrees. 

  3. In cast iron pan heat 1 tbsp olive oil. Remove chicken from bag and add to pan, reserving the marinade. Cook chicken on both sides for 3 minutes. 

  4. Meanwhile, add potatoes to marinade bag along with 1/2 tsp salt, mix well and let sit until chicken has finished searing. Add potatoes and remaining marinade to chicken and arrange them evenly around chicken thighs. Add thyme sprigs and nestle lemon slices between chicken and potatoes. 

  5. Add to preheated oven and let roast for 40 minutes giving potatoes a stir once half way through cooking. 

  6. Drizzle with additional olive oil and a squeeze lemon juice and salt and pepper to taste. Serve with a side crunchy green beans. 



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One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes
One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes
One pot dishes are great, aren't they? This lemony, fresh one pan Greek lemon chicken is my go to when I want something delicious that involves little clean up. It's also gluten free and whole 30. #onepanrecipe, #chicken, #whole30, #calmeats, #chickenrecipe, #glutenfree, #dairyfree, #potatoes, #onepotmeals, #realfood #whole30recipes #dinnerideas #grainfree #easydinner #chickenrecipes

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polenta with mushrooms, kale and roasted carrots

A super simple creamy polenta recipe with a tasty mushroom, kale and red onion sauce, along with dijon brushed roasted carrots. It's vegan, gluten and dairy free.

freshly picked carrots
bunch freshly picked carrots
freshly picked carrots
fresh carrots
kale, mushrooms, carrots and red onion

I like routine - it can be cathartic, even necessary. But at times can feel oppressive and restrictive. When I become particularly aware of the daily repetition, a slightly suffocating feeling emerges from the depths of my being, gripping, like two imaginary hands forcibly choking me. Breath doesn’t flow in and out the way it ought to, energy feeling trapped. 

There’s an urging to depart from repetitive thoughts, actions and ways. And perhaps not in a grand fashion, like picking up and moving to a new country but by simply changing something in my routine. Even the slightest shift can suddenly redirect my focus, rearrange my thinking and open up new ideas. That’s when I feel an ease, a release, a lessening in the grip around my throat. Breath flows steady. In and out. 

I believe these smothering feelings are necessary for growth and change. It’s our body and mind’s way of sending us signals that we need to refocus and rearrange, if only energetically. I often think it’s in those moments that the universe is trying to tell us something and all we have to do is listen. It can be something substantial or merely changing up routine in the kitchen. 

Feeling stagnant comes in many forms and I realized that no matter how much I love fresh tomatoes, zucchini and strawberries, there comes a point in the season where I just want to move on, experience something new and fresh. And sure, there’s still over a month of summer left, but I’m finding a certain shift happening every August. I’m ready to experiment with fall produce. 

Luckily I need not look too far for inspiration as my little garden is the perfect muse. A few kale leaves and a bunch of carrots set the tone for the recipe. I had leftover red onion along with some sliced mushrooms in the fridge and pulled it all together in no time. But there was one thing missing. A base for what would be a mushroom ragout and roasted carrots.

While neither paleo nor whole 30, but certainly gluten free, today’s recipe base holds a certain sweetness for me and was a staple growing up. And it is a 180 from what I normally cook but I wanted to go with it. I’m talking about polenta. I felt it was the ideal companion for the flavorful mushrooms, kale and roasted carrots. 

It’s become one of my favorite dishes not just because it’s incredibly easy to make but but tasted really freaking delicious! You won’t miss the meat as the mushrooms create a rich and hearty sauce that’s rich yet healthy and nutritious. But you could always experiment with a protein if you wanted to. Check out the below suggestion.

Should you soak the polenta first?

While not necessary if you’re in a hurry, I highly recommend it. I do eat some gluten free grains from time to time, and when I do, they usually have to be soaked first. That makes a big impact on digestion and can cut down on the anti-nutrients often found in grains.

Can you use a paleo substitute for polenta?

Absolutely! You can find a recipe for home made cauliflower rice here and what you’ll want to do is just give the cauliflower rice some additional pulses until it reaches the desired polenta size.

Can you add a protein?

Yes, you can. I’ve tried several variations of this recipe and it works particularly well with a quality sausage. Before you start cooking the onion, you could simply cook the sausage first, remove and set aside and then add in the onions and continue with the recipe. Before serving, just slice the sausage and toss it in with the mushroom mix.

Whichever variation you make, you’ll find this to be a perfect comfort food for any time of year, but it works especially well once the season turns a little cooler.

kale mushrooms and red onion
polenta with mushrooms, kale and roasted carrots
polenta with mushrooms, kale and roasted carrots
polenta with mushrooms, kale and roasted carrots
polenta with mushrooms, kale and roasted carrots

polenta with mushrooms, kale and roasted carrots

  • soaking time: 12 hours

  • prep time: 10 minutes

  • cooking time: 30 minutes

  • makes: 4-6 servings

Ingredients:

  • 1 cup dry polenta

  • 3 cups water

  • 1/2 cup broth of your choice

  • 2 tbsp ghee

  • 5 tbsp olive oil divided

  • 1 lb portabella mushrooms

  • 1/2 red onion, chopped

  • 2 cloves garlic, minced

  • 2 cups chopped kale

  • 1 tsp chopped fresh thyme

  • 1 lb carrots with stem

  • 1 1/2 tsp salt divided

  • 1/2 tsp ground pepper, divided

  • 1 tsp dijon mustard

  • 1 tsp lemon juice

  • 1/2 cup dry white wine (or broth if whole 30)

  • optional: chopped Italian parsley


Equipment:

  • sheet pan

  • parchment paper

  • soup pot

  • small mixing bowl

  • large skillet (preferably cast iron)


Directions:

  1. In large soup pot, add polenta along with 3 cups water, 1/2 tsp salt, cover and let soak overnight.

  2. The next day, start simmering polenta for 10 minutes stirring continuously. Add broth and continue simmering, while stirring regularly for another 10-15 minutes. Add ghee and if you want, additional salt and turn heat to the lowest setting and continue simmering.

  3. * If you don’t want to pre-soak the polenta, just follow package instructions.

  4. Meanwhile preheat oven to 400 degrees.

  5. Trim greens off carrots and slice them in half. Add carrots to parchment paper lined sheet and add 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp freshly ground pepper and combine. Roast carrots for 25 minutes or until tender but with a slight bite.

  6. In small mixing bowl combine dijon mustard, 3 tbsp olive oil and 1 tsp lemon juice and whisk well. Set aside.

  7. Meanwhile, preheat cast iron skillet on medium heat, add 1 tbsp olive oil and chopped red onion and a pinch of salt. Cook until translucent, about 10 minutes. Next add garlic and cook for 30 seconds. Turn up heat, add wine or broth and deglaze pan for 2 minutes.

  8. Reduce heat back to medium and add sliced, mushrooms, thyme and kale. Cook for 10 minutes until mushrooms are soft and kale has wilted.

  9. Remove carrots from oven and immediately brush with 1/3 of the dijon lemon and oil mixture.

  10. Add the remaining mixture to the mushrooms and stir well.

  11. To plate, add polenta, roasted carrots, mushroom mixture and if you want, sprinkle with chopped parsley or additional thyme.

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Polenta is easy to make and versatile. Add a quick mushroom ragout and roasted carrots and you’ve got a delaicious, vegan, dairy free and gluten free dinner! Check it out for yourself! #vegan #calmeats #polenta #vegetarian #glutenfree #dairyfree #polenta #mushrooms #fallrecipes #fallfood #comfortfood
Polenta is easy to make and versatile. Add a quick mushroom ragout and roasted carrots and you’ve got a delaicious, vegan, dairy free and gluten free dinner! Check it out for yourself! #vegan #calmeats #polenta #vegetarian #glutenfree #dairyfree #polenta #mushrooms #fallrecipes #fallfood #comfortfood
Polenta is easy to make and versatile. Add a quick mushroom ragout and roasted carrots and you’ve got a delaicious, vegan, dairy free and gluten free dinner! Check it out for yourself! #vegan #calmeats #polenta #vegetarian #glutenfree #dairyfree #polenta #mushrooms #fallrecipes #fallfood #comfortfood

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spiced turkey burgers with peach chutney

cabbage, peaches, green onion
peaches and green onion
peaches
spiced turkey burgers with peach chutney
spiced turkey burgers with peach chutney

I rolled over and looked at my phone, 5:32. I quickly tossed the covers aside and stumbled around the room in search for a long sleeve and some shorts. It was quiet. I peaked out the window and a pang in my chest told me to rush. A quick scan of my surroundings and I determined it was clear - they were still sleeping. I made a beeline for the door, grabbing the key along the way. 

The air was thick and salty, seagulls happily announcing the morning's arrival and searching for whatever food was left from the previous evening. It was a welcoming symphony. I made my way down the steps, sleep still tugging at me or perhaps that extra glass of wine I'd had the night before, but no matter. 

Crossing the near empty street, aside from the occasional deterministic runner, I was alone making my way from the promenade on to the beach. The shift from asphalt to cool freshly combed morning sand, felt exhilarating. As I made the trek across the beach, the sound of crashing waves intensified. It never ceases to amaze me just how beautiful the beach is early in the morning. 

I climbed up the lifeguard stand, skimming the beach. A few surfers, hungry for good waves held my attention for a moment. So did the elderly man with his oversized hat and peach colored shirt, serenely and rhythmically moving his metal detector from side to side as he searched the beach for treasure. Were they as happy as I was at that moment? Few things feel as complete as this place. I felt a jolt of sadness trying to make its way into my head. This won't last, this won't last. I tried to chase it away and just observe what was in front of me. 

I held on to the moment for as long as I could before making my way back to the condo where they would likely be buzzing with energy, ready to get outside and get the day started. 

A bike ride to a local farm on the agenda for the day complete with lunch outside. Beach Plum Farm is one of the most beautiful places I've seen and a favorite in Cape May. The food is made with only local ingredients and offers some unusual pairings. We sat in the shade of a big oak tree on a damp picnic bench. Lost in thought, I looked over the red cabbages, scallions and fresh herbs, remembering the recipe I'd made shortly before we left. 

Turkey burgers with peach chutney, red cabbage, scallions and spicy mayo was maybe something I would be able to find on the menu here. I thought about what it would be like to live simply and work on a farm by the beach, growing and making food, being close to the ocean. I was quickly jolted out of my daydream when our food arrived but what did remain is this spiced turkey burger recipe. 

It's a delicious sweet and spicy combination with flavors and textures aplenty. Since turkey burgers can often be plain and boring, I wanted to give them life and infuse them with plenty of spices and top them with a fresh peach chutney and sliced cabbage. 

I may not get the chance to live at the beach anytime soon but at least I can sink my teeth into these delicious burgers while day dreaming of the ocean. 

spiced turkey burgers with peach chutney
spiced turkey burgers with peach chutney
spiced turkey burgers with peach chutney
spiced turkey burgers with peach chutney

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spiced turkey burgers with peach chutney 

  • prep time: 10 minutes

  • cooking time: 15 minutes

  • yields: 4 servings

Ingredients

  • 3 semi-ripe peaches peeled and cut into cubes

  • 1 scallion sliced (separate white and green part)

  • 1/2 cup purple cabbage sliced

  • 1 tbsp extra virgin olive oil + extra for brushing the burgers

  • 1 lb ground turkey (I use 85/15)

  • 2 tbsp mayo

  • 2 tsp coconut flour

  • 1/4 tsp ground coriander

  • 1/4 tsp ground cumin

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/2 tsp salt

  • 1/4 tsp pepper

    Optional though recommended toppings:

  • chipotle lime mayo (store bought or a speedy recipe)

  • sliced avocado

  • extra purple cabbage

Equipment

Directions:

Preheat grill or grill pan. In a mixing bowl, combine ground turkey with mayo, coconut flour, ground coriander, ground cumin, garlic and onion powder, salt and pepper. Mix well and form into 4 patties. Brush both sides with olive oil and set aside. 

Preheat frying pan to medium. Add olive oil, white part of scallion and a pinch of salt and cook for 2 minutes stirring regularly. Add purple cabbage and cook 3 minutes. Lower heat, add peaches a pinch of salt and cook for 5 more minutes, stirring regularly until peaches are soft.

Grill turkey burgers for 3-5 minutes per side until fully cooked (internal temperature of 165 °F).

To assemble, place turkey burgers on plate and layer with chipotle lime mayo, sliced avocado, peach chutney and sprinkle with additional cut up scallion. 


If you're looking to spruce up your turkey burgers, try this mouthwatering recipe. These paleo and whole 30 turkey burgers are juicy, moist and pair perfectly with a speedy peach chutney. Pair them with avocado and spicy mayo! Check out this 15 minute recipe! #paleoburgers, #turkeyburgers, #whole30, #turkey, #calmeats, #grilling, #peachchutney, #peach, #quickrecipes, #15minutedinner, #15minuterecipe

vegan tacos with chipotle lime mayo

vegan tacos
vegan tacos
vegan tacos
vegan tacos

At last, spring is here. I feel safe writing it now; even certain that we might be safely past the bi-polar days of early spring.

This season I fell in love with nature more than at perhaps any point in my life. I can’t get enough of it. I crave walking barefoot on dewey morning grass, watching petals glide through the air making their descent while listening to the symphony of birds.

Spring feels like a sensory orgasm of sorts; maddening beauty all around…colors, vibrancy, crisp air. There is a feeling of aliveness in my body every time I step outside and I simultaneous curse myself for not having noticed this breathtaking beauty in springs past. Or at least not on such a fervent level.

So in honor of all things alive and colorful, I wanted to make a simple recipe that’s fresh, full of vegetables and rich in flavor; a dish that would do to tastebuds what spring does to the senses. After all, when the weather warms up, I think most of us naturally gravitate towards lighter food and a good amount of vegetables .

And one of my favorite ways of eating loads of vegetables is in the form of tacos. While I do like raw vegetables just fine, frankly I prefer them roasted and/or sautéed. I find they’re far better on digestion too despite potentially losing some of their nutrients. And the best part? You get to wrap them in a delicious tortilla and pile on your favorite toppings which will hopefully include a plethora of chipotle lime mayo.

These vegan tacos are staples in my house and never disappoint. The combination of sweet potatoes, zucchini, bell pepper sweet corn and black beans tossed with spices, garlic, honey and lime hit just the right spot for me. I don’t eat beans and corn often but I make an exception for these tacos. If you’re strict whole 30 or paleo, no sweat - skip the corn and beans and they will still taste fantastic.

Now you can certainly skip the MYOT (make your own tortillas) but to me cassava tortillas truly round out this dish. Yes, it’s a little extra work but oh so worth it. You can find the recipe for these easy to make tacos here.

Whether you’re enthralled with spring or just enjoy vegan tacos, check out this simple weeknight or any night dinner.

vegan tacos
vegan tacos
vegan tacos

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  • prep time: 10 minutes

  • cooking time: 30 minutes

  • makes: 10 tacos

Ingredients:

  • 3 large sweet potatoes, peeled and cut into 1” pieces

  • 1 large zucchini, cut into 1” pieces

  • 1 red bell pepper, cut into 1” pieces

  • 2 tbsp olive oil, divided

  • 1 garlic clove, minced

  • 1 cup cooked black beans (skip for paleo and whole 30)

  • 1 cup defrosted organic corn (skip for paleo and whole 30)

  • 1 tsp ground paprika

  • 1 tsp dried oregano

  • 1 tsp ground cumin

  • 1/2 tsp chili powder

  • zest of 1 lime

  • juice of 1/2 lime (if not juicy use 1 lime)

  • 1 tsp honey

  • 1 tbsp chopped cilantro plus extra

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • cassava tortillas (recipe here) or buy this brand

  • spicy mayo (recipe here) or buy this brand (for vegan mayo try this)

  • optional: avocado slices

  • optional: sliced radish

  • optional: sliced red cabbage

  • optional: additional chopped cilantro

Equipment:

  • large cast iron pan

  • roasting tray

  • parchment paper


Directions:

Preheat oven to 400 degrees.

Add sweet potatoes, zucchini and bell pepper, all spices, salt and pepper to parchment paper lined roasting tray. Roast for 25-30 minutes until vegetables are soft.

If making tortillas, make them now. Recipe here.

Meanwhile, shortly before vegetables have finished roasting, preheat cast iron pan on medium heat. Add garlic and cook for 30 seconds stirring continuously. Lower heat, add corn and black beans and warm through for 5 minutes stirring continuously. Turn off heat, add lime zest, lime juice and honey and add roasted vegetables and chopped cilantro. Adjust salt and pepper to taste.

Scoop vegetable mixture on tortillas, top with spicy mayo, avocado, radishes and cabbage and additional cilantro if you wish.


If you’re looking for a delicious dinner you can whip up in 30 minutes, try these roasted vegetable vegan tacos. The great thing is they can be customized for whole 30 and paleo lifestyles, are completely vegan . #tacos #paleotacos #whole30tacos #vegantacos #vegan #vegetarian #roastedvegetables #calmeats #veganmexicanfood #dinner #healthyrecipes

rutabaga noodles with tahini sauce and cashew crumble

rutabaga noodles with tahini sauce and cashew crumble
rutabaga noodles with tahini sauce and cashew crumble
rutabaga noodles with tahini sauce and cashew crumble

I grew up only a sea away from a country rich in flavors and spices. Some traditional recipes made their way onto our table but not nearly enough given the proximity.

My mom would frequently travel to Turkey for work and would come back baring delicious foods that we’d never dream of having access to in Romania. One of them was halva. Funny because I’d had it my whole life but Romanians always made it with pressed sunflowers and never tahini.

That was my very first introduction to a flavor I would come to revere as an adult. It is unmistakable - an ingredient used in Middle Eastern and Asian dishes alike. Truthfully one that can’t be substituted.

So a few moths ago while stocking up on tahini I had a burning desire to make a quick sauce. The only problem was, I now had a tasty sauce on my hands but hadn’t quite thought about what I’d do with it. Sure, roasted carrots or sweet potatoes would always be good options for dipping but I was in the mood for something new. Something that would wake up my taste buds.

Rutabaga already had its moment in a previous post where I gushed about its versatility and distinctive taste, but I feel the need to reiterate just how delightful this unassuming root is. While raw it tastes somewhere between a turnip and cabbage, when cooked its essence is revealed. Everything that’s been hidden beneath the waxy surface comes to life when this noble root has just a few minutes in the heat.

To top it all off, I wanted something to complete the taste I was after - something intense but not overpowering. A sprinkling of cashew crumble is exactly what this dish needed. It is one of the simplest and most delicious ones I’ve had. Flavorful, intense and satisfying.

rutabaga noodles with tahini sauce and cashew crumble
rutabaga noodles with tahini sauce and cashew crumble
rutabaga noodles with tahini sauce and cashew crumble

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prep time: 5 minutes
cooking time: 5 minutes
makes: 4 servings

Ingredients:

  • 1 large rutabaga, peeled and spiralized

  • 1/2 cup runny tahini

  • 1/2 cup roasted unsalted cashews

  • 2 tsp olive oil, divided

  • 1/4 tsp sesame oil

  • 2 tsp coconut aminos

  • 1/2 cup water

  • 2 tsp lemon juice

  • 1/2 tsp salt

  • a handful of very thinly sliced carrots

  • handful of very thinly sliced cucumber

  • 1 tbsp finely chopped cilantro (optional)

  • 1 green onion, green parts only (optional)

Equipment:

  • blender

  • large mixing bowl

  • small mixing bowl

  • spiralizer

  • large non stick frying pan

Directions:

Combine tahini, water, lemon juice, coconut aminos, salt and sesame oil in large bowl and set aside.

In blender finely grind cashews until they’re fine. In small bowl, combine them with 1 tsp olive oil and a pinch of salt and mix well with your fingers by pinching the mixture until it becomes crumbly - set aside.

Preheat pan on medium heat. Add 1 tsp olive oil and rutabaga noodles and toss frequently for 5 minutes until they begin to soften but are not mushy.

Remove from heat and add to bowl with tahini sauce. Toss to combine.

Place noodles on plates and add carrot and cucumber slices along with as much cashew crumble as you wish. Top with cilantro and green onion and serve.

If you’re looking for a flavorful noodle bowl but are following a grain free lifestyle, look no further than this tasty rutabaga recipe with tahini sauce and cashew crumble. It’s a satisfying, creamy and you won’t miss the pasta. #veganrecipes #vegan #tahini #rutabaga #paleorecipes #paleo #plantabased #whole30recipes #whole30 #paleonoodles #whole30noodles #cashews #tahinisauce #calmeats #veganfood #rutabaganoodles