Chipotle Tahini Harvest Bowl

A delicious and nutritious harvest bowl featuring the smoky heat of chipotle tahini dressing combined with roasted sweet potatoes, Brussels sprouts, and an array of fresh and flavorful ingredients. This bowl is packed with protein, fiber, and vitamins, making it a perfect choice for a wholesome meal.

Ingredients:

• 2 cups cooked quinoa
• 1 cup roasted sweet potatoes, cubed
• 1 cup roasted Brussels sprouts, halved
• 1 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup pumpkin seeds
• 2 tablespoons chipotle tahini dressing

Instructions:

Preheat your oven to 425F 220C

Toss the sweet potato cubes and Brussels sprout halves in olive oil, salt, and pepper

Spread them on a baking sheet and roast for 25-30 minutes or until they are tender and slightly caramelized

In a large bowl, combine the cooked quinoa, roasted sweet potatoes, roasted Brussels sprouts, black beans, corn kernels, cherry tomatoes, red onion, and fresh cilantro

Drizzle the chipotle tahini dressing over the salad and toss to combine, ensuring everything is well coated

Sprinkle pumpkin seeds on top for added crunch

Serve the Chipotle Tahini Harvest Bowl immediately or refrigerate for later

Enjoy!

Cider-Braised Short Ribs over Garlic Mashed Potatoes

Savor a filling and Paleo-friendly dinner of soft short ribs cooked in apple cider and topped with smooth garlic mashed potatoes. This recipe creates a filling and cozy meal by fusing the creamy texture of the mashed potatoes with the deep flavors of the braised meat.

Ingredients:

• 4 bone-in short ribs
• 2 cups apple cider
• 1 cup beef broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 large russet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 4 tablespoons ghee
• Chopped fresh parsley for garnish

Instructions:

Add salt and pepper to the short ribs for seasoning

Heat the olive oil in a big skillet over medium-high heat

Sear the short ribs until they are browned on all sides

Take out of the skillet and place aside

Add the chopped garlic and onions to the same skillet

Stir-fry until transparent

Place the short ribs back into the skillet along with the beef broth and apple cider

Incorporate the dried thyme

After bringing to a simmer, lower the heat to low and cover

After the meat is soft and falls off the bone, let it braise for two to three hours

Boil the peeled and cubed potatoes until they are tender while the short ribs are braising

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Drained potatoes, coconut milk, ghee, and minced garlic should all be combined in a different pot

Potatoes should be mashed until smooth and creamy

To taste, add salt and pepper for seasoning

After cooking, take the short ribs out of the skillet and keep them warm

The braising liquid should be simmered until it thickens into a sauce

Drizzle the sauce over the garlic mashed potatoes, sprinkle the chopped fresh parsley on top, and serve the cider-braised short ribs

Savor your Cider-Braised Short Ribs with Garlic Mashed Potatoes, a Paleo-friendly dish!