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Turmeric Chicken Bowl recipe, served and ready to eat, easy homemade dish
Thomas Baker

Turmeric Chicken Meal Prep Bowl Paleo Warm Satisfying Real Lunches Made Better

This Turmeric Chicken Meal Prep Bowl is a paleo-friendly, easy meal prep option that combines wholesome roasted veggies, flavorful chicken patties, and a creamy turmeric tahini sauce. Perfect for batch cooking, these paleo chicken bowls offer a satisfying and colorful lunch that’s simple to assemble and delicious to enjoy throughout the week.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Notes

Ingredients
  

  • 3-4 carrots, peeled and sliced into thick coins
  • 1 small head broccoli – about 3 cups, cut into florets
  • 1 heaping cup baby potatoes, halved (about 6 baby potatoes or 1/4 of a pound)
  • 1/4 of a large red onion, cut into thick slices
  • 2 tablespoons avocado oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 pound ground chicken
  • 2 tablespoons chopped parsley
  • 3-4 green onions, thinly sliced
  • 1/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Pinch of chili flakes (optional)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini
  • 1/4 cup water, plus more as needed
  • 1 clove garlic, grated or pressed
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon turmeric powder
  • Rice, quinoa, cauliflower rice, or salad greens
  • Fresh herbs
  • Thinly sliced green onions

Notes

  • A half sheet pan (13 x 18 inches) works perfectly to roast all ingredients at once. Roasted vegetables and chicken patties keep well in an airtight container refrigerated up to 4 days. The turmeric tahini sauce can be stored for up to a week. Chicken patties freeze well up to 2 months; roasted veggies are best fresh. Reheat chicken patties and veggies in a 300°F oven for 10-12 minutes or in the microwave.