I love a yummy veggie, meat and noddle bowl for lunch with lots of ghee, tahini and avocado 🤩
It’s a bit of a wild mix but it melts together to form a super succulent and nourishing bowl 🥘
I always use a staple template and tend to rotate my proteins based on what I have handy. It’s similar to my tuna pasta recipe.
My favorite pasta swap to use are the Miracle Noodle Shirataki Spaghetti but you can check out my other swaps here!
For my proteins, I love anything from left over turkey fajitas, shredded chicken roast, ground elk/bison/boar, bison brats or braised bison shanks.
If I want to eat more nose to tail, I like to choose ancestral blends (either beef, chicken or elk), which are a mix of meat and organs like liver, kidney and heart. Force of Nature or Northstar Bison are great sources. You can save 10$ at Northstar Bison using my referral link.
Sometimes I crave seafood with my bowl and I love to mash in some canned SMASH fish such as mackerel or anchovies for some omegas 💪🏻 or I use some leftover baked trout or salmon!
For veggies I normally just use the veggies that I’m prepping for breakfast and dinner and throw them into a bowl until I’m ready to use them. This saves me a bunch of prep and clean up time later.
This is the basic template:
Noodles + colorful veggies + brassica veggies + greens + herbs + salt/spices + lots of fat
Noodles: check out my guide, my favorite are the shirataki spaghetti
Colorful veggies: carrots, bell pepper, colorful cauliflower, green beans, zucchini, etc
Brassica veggies: Brussels sprouts, broccoli, cauliflower, romanesco, etc
Greens: spinach, Swiss chard, dandelion greens, kale, bok choy, arugula
Herbs: chives, basil, parsley, etc
Spices: I really like Pure Indian Foods Vindaloo Curry right now
Fats: you can use any ancestral fat, I love butter or ghee for cooking and then love to drizzle over tahini and mash in avocado. You could also throw in some pumpkin or sunflower seeds for some crunch!
Below is my step by step guide to make the ultimate noodle lunch bowl 🤩
Today I made mine with left-over duck wings 🦆
How to:
Start by heating up ghee in a pan, add in the chopped veggies (everything except the leafy greens).
Season with salt, pepper and anything else you’d like. I chose Vindaloo Curry because that’s what I used to season the duck wings. Let that cook for about 10-15 minutes, and move the veggies around once in a while.
When your veggies have the desired texture, add in the leafy greens and the miracle noodles. I like to cook the miracle noodles in ghee in a separate pan to crisp them up a bit but this is optional. They’ll soak in the seasoning and ghee and become very yummy.
Let the greens wilt and then mix everything together, season to taste.
Prepare or heat up the protein of your choice and serve. If you’re using shredded chicken or another precooked meat, you can also cook that together with the noodles (they’ll soak up the flavor 🤩) and add that in with the veggies.
The wings I made separately and just enjoyed on the side but normally I’ll mash in my protein or choice, be it a can or fish, ground meat or shredded beef/chicken.
Lastly I drizzle tahini over it all and mash in avocado 🥑
I love using my favorite tahini (SOCO) to make this yummy side. You can use code cure.eated to save 20% on their site!
