4 Servings

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4-6 whole carrots, washed

1/2 red and yellow pepper, sliced

2 chicken breasts, cut into small pieces*

1 tbsp olive oil or coconut oil

2 cups fresh cauliflower (or 1 cup cooked basmati rice) 

1 tbsp olive oil and 1/2 tsp sesame oil

1 avocado, cut into pieces

Cucumber slices cut in half

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Homemade Dairy-Free Tzatziki

1/2 cup coconut sour cream alternative*

1 tbsp fresh dill

1 tsp fresh lemon juice

1/3 cup cucumber, diced, not peeled

Sprinkle of pepper

1 tsp olive oil

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1) Mix ingredients for Tzatziki and place in the fridge for an hour in a sealed container. 

 

2) On a parchment-lined baking sheet broil sliced red and yellow peppers for 5 minutes and whole carrots for 10 minutes. Remove from oven once tender and browning. Cut carrots into circles or matchsticks. 

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3) In a frying pan add 1 tbsp olive oil or coconut oil and on medium heat cook chicken.

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4) For the cauliflower rice place 2 cups of fresh cauliflower in food processor. Pulse a couple times until cauliflower is the consistency of rice.

 

5) Next add 1 tbsp olive oil and 1/2 tsp sesame oil (optional) into a frying pan. On medium-heat cook cauliflower for about 5-10 minutes until tender. 

 

6)  Cut avocado and cucumber.

 

7) Using 4 bowls or plates divide carrots, peppers, chicken, cauliflower rice, avocado and cucumbers. Top with Tzatziki. Mix Tzatziki into the cauliflower rice bowl, for a creamy, flavourful dish. 

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*Tip: Omit the chicken for a vegetarian meal.