Y 'all know I love a good meal prep bowl.
My macros shift throughout the week from just balanced to Keto.
With that it is easy to get in a rut, things can start to taste the same and you've eating so many of the same meal prep bowl that you can't phantom it again.
I recently tried Kevin's Natural Foods Paleo-Keto Sauces and it is honestly such a game changer for my meal prep. (Don't get me wrong this could also be dinner.)
I received a few of their sauces including the Tikka Masala form for this recipe, Thai Coconut Sauce, Korean BBQ Sauce, and Cilantro Lime Sauce.
For lunch recently I have been aiming for more of a macro balanced meal. Bunches of meat, greens, sweet potatoes, and rice or riced cauliflower.
I often change it up by adding more greens, subbing the rice for broccoli or green beans, and adding more or less of a potato type starch based on my macro goal for that meal.
I'm sharing this particular meal prep bowl to mainly share this with you, the possibilities are endless. Change the protein, change the carb, nix all the carbs. Depending on how strict you are with your Paleo (I know many are okay with rice at times, it depends on your personal body and how you react to certain foods.) you can change the rice to riced cauliflower or other riced veggie options.
Tikka Masala Meal Prep Bowl
Ingredients:
3 cups of rice or riced cauliflower, cooked
1 lb ground turkey
several handfuls of kale
1 large red onion, diced
Kevin's Natural Tikka Masala Sauce
2 large sweet potatoes
2 tbsp Extra Virgin Olive Oil
Directions:
Preheat oven to 425 degrees.
Dice sweet potatoes to bite size pieces, drizzle with olive oil, season with salt and pepper, and bake for 25 minute until crispy.
Brown the turkey in a pan with extra virgin olive oil, once it is chopped up well add in your diced red onion and continue to brown until the meat is cooked and the onion is softened to your liking. Toss in about 6 handfuls of kale and cook to wilt. Add in one packet of Kevin's Natural Tikka Masala Sauce and mix in well.
Divide the meat mixture evenly among 6 meal prep containers, give each container 1/2 cup of rice or riced cauliflower, and then divide the roasted sweet potatoes out evenly as well. Secure lids firmly and store for lunch for the week!
