Ahi Poke Bowl & Stack

Ahi Poke Bowl + Stack - 2 fun versions that you can make for a lunch meal prep, refreshing light dinner, or for a crowd! 

I don’t eat out often, but when I do, I get a poke bowl...and I get ALL THE TOPPINGS! Just like a salad, poke bowls are so versatile. You can create so many fun flavor combinations all by the toppings you choose. And for this recipe, it’s the same way! 

So even though I have preferred toppings that were used for this specific meal, feel free to change them out to your liking. 

But for this recipe, I give you my classic, go-to way of creating a poke bowl that can also be transformed into a stack (if you want to be fancy!) 

Ahi tuna is my favorite protein so I created a marinade that is full of Asian flavors, a sauce that is sweet but spicy, and toppings that pair really well with those flavors. 

Since we are searing the tuna, this recipe is great as a meal prep. So if you want to make 4 servings and divide it amongst you and someone else for the next 2 days then you can. It’s also great as a light and refreshing dinner or for a crowd as people can top their bowl or stack however they would like! 

To see how I turn this into a stack version, check out our IG reel here! 

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A post shared by Candace | From the Roots (@fromtherootsblog)

So stop paying $10-$15 for a poke bowl and make it yourself! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Ahi Poke Bowl + Stack - 2 fun versions that you can make for a lunch meal prep, refreshing light dinner, or for a crowd! 

Ingredients

Chili mango sauce

• 1 whole mango (chunks)

• ½ juice of 1 lime + zest

• 1-2 tsp chili garlic sauce

Ahi Tuna marinade

• 2 ahi tuna steaks (4-6 oz 1.5” thick each)

• ¼ cup water

• 2 Tbsp white miso paste

• 2 Tbsp low-sodium GF tamari 

• 1 Tbsp honey

• 1 knob fresh garlic (minced)

• 1 Tbsp sesame oil

• 1 tsp chili oil

• ½ juice of 1 lime + zest

Bowl/Stack components (makes 4 servings)

• 1-2 cups sprouted brown rice 

• 2 cups edamame

• Seared ahi tuna steaks

• And top with your favorite poke bowl garnishes like mango chili sauce, English cucumbers, shaved carrots, jalapeno slices, nori sheets, green onion, pickled ginger, avocado slices, and microgreens

Directions

1. Prepare the marinade by combining all ingredients in a shallow bowl or Ziploc bag and marinate in the fridge for at least 30 minutes. 

2. While your steaks are marinating, prepare the chili mango sauce by simply adding all ingredients into a blender and blend until smooth and creamy.

3. Prepare the rest of the ingredients by steaming your rice and chopping veggies. 

4. Sear tuna steaks either on the grill or in a skillet on medium-high heat (4-6 minutes per side). 

5. To make ahi poke stack version: You can use a 4” springform pan or use a greased 1 cup to create your stack mold. Layer starting with brown rice first and ahi tuna at the end if using a springform pan or the opposite sequence if using a measuring cup. 

6. To make ahi poke bowl version: Add all components and garnishes in a bowl and serve! 

7. Divide all ingredients into ¼ in order to make 4 servings! 

Healthy Salmon Patties with Lemon Dill Potato Salad

Healthy Salmon Patties with Lemon Dill Potato Salad - A healthier, less oily, and processed take on salmon patties! Patties are gluten/dairy-free and paleo and the potato salad is dairy-free - a 30-minute quick dinner meal or meal prep recipe! 

Growing up as a kid, salmon patties were my jam! I loved them so much, my mother would make salmon patties, mashed potatoes, and peas as my birthday dinner meal. There just wasn’t anything that could top that meal, haha! 

So in honor of my childhood favorite food, I present to you healthier, less oily, and processed salmon patties! These patties are gluten and dairy-free, paleo, and use clean ingredients that can be made in less than 30 minutes. 
To turn this into meal prep or a full dinner recipe, I have added a simple lemon dill potato salad (dairy-free) and grilled asparagus. Just simply divide all ingredients into 3-4 servings and it’s great to store in the fridge for up to 3-5 days.

To make this a quick and easy meal prep, I use canned wild salmon, specifically Wild Planet. You can also use leftover salmon if you have it as well. The ingredients are pretty simple and most likely, you will have everything in your pantry or fridge. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Healthy Salmon Patties with Lemon Dill Potato Salad - A healthier, less oily, and processed take on salmon patties! Patties are gluten/dairy-free and paleo and the potato salad is dairy-free - a 30-minute quick dinner meal or meal prep recipe! 

Ingredients

For the Salmon Patties

• 2-(6 oz) cans wild pink salmon (drained)

• 1 egg (beaten)

• ½ red onion (finely diced)

• ½ red bell pepper (finely diced)

• 4 cloves garlic (minced)

• 1 Tbsp mayo

• 2 Tbsp fresh dill

• ½ lemon (juice)

• 1 Tbsp avocado oil + more for pan-frying

• 1 tsp dijon mustard

• 1 tsp smoked paprika

• ¼ tsp S&P

For the lemon dill potato salad

• 1 bag (24 oz) unpeeled golden or tri-color baby potatoes

• 2 Tbsp mayo

• 1 Tbsp dijon mustard

• 1 clove garlic (minced)

• 1 Tbsp fresh dill

• 1 tsp avocado oil

• ½ lemon (juice)

• S&P to taste

Side

• Asparagus (bunch)

Directions

To make the salmon patties:

1. Add one Tbsp avocado oil to a medium pan and saute the onion, garlic, and red pepper for 6-8 minutes, or until soft and translucent. Remove from heat and let cool.

2. To a large mixing bowl, add the cooled onion mixture along with salmon, egg, mayo, dill, lemon juice, mustard, and seasonings. Combine all ingredients with your hands until well mixed. 

3. Form the salmon mixture into small patties with your hands and place them to the side (make about 6 patties).

4.  Heat 1-2 Tbsp avocado oil in a large pan on medium heat and cook the salmon patties for 3-4 minutes on each side. Remove the salmon patties to a paper towel-lined plate. 

To make the potato salad:

1. Boil potatoes in salted water until soft, approx 10 minutes. 

2. Drain and let cool.

3. While the potatoes are boiling, combine the rest of the ingredients in a large bowl. 

4. Once the potatoes are done and are cooled, cut the potatoes into 2-4 pieces and mix into the bowl with the wet ingredients until all the potatoes are fully coated in the mixture. 

5. Serve with additional salt and pepper to taste along with fresh dill and lemon zest. Serve room temperature or refrigerate until ready to serve.

6. To turn this into a meal/meal prep, simply add grilled asparagus as the other side. Divide patties, potato salad, and asparagus into 3-4 servings, and enjoy!  

Notes

• I use the following brands for tuna - Wild Planet, mayonnaise - Primal Kitchen

• To make the salmon patties in the oven rather than pan-frying: line a baking sheet or spray avocado oil spray on a baking sheet and bake at 400 degrees for 10-15 minutes on each side.

• If you would like to make a dipping sauce, simply mix ½ cup mayonnaise, 1 Tbsp finely chopped fresh dill, juice, and zest of half lemon and S&P together until combined and serve!

Beef Bulgogi Bowls

Beef Bulgogi Bowls - A simple and nutritious low carb/high protein lunch meal prep! 

Originally, I created this recipe for Emily Schromm’s April edition of Empress but since most of my followers want more meal prep recipes, you are getting this recipe, too! 

If you are wanting something quick and easy to make on your #sundaymealprep days, then look no further! For this recipe, you are simply creating a marinade with ingredients that most would have in their pantry and allow your protein to marinate as you assemble the add-ins for your bowl!

If you notice in the add-in ingredients, there is hardly any prep to this meal! For example, I like to use pre-washed organic spinach, this brand kimchi, and frozen cauliflower rice! That’s pretty much it!

Now, let’s get to the recipe!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Beef Bulgogi Bowls - A simple and nutritious low carb/high protein lunch meal prep! 

Ingredients

Marinade

• 1.5 lb flank steak (can sub skirt or sirloin steak)

• ½ pear 

• ¼ cup coconut aminos

• 3 cloves garlic

• 1 Tbsp fresh ginger knob

• 1 Tbsp toasted sesame seed oil

• 1 tsp liquid smoke

Add-ins

• 2 heaping cups spinach

• 1 cup carrots (chopped)

For assembling the bowls

• 3 cups cauliflower rice

• 1 cup kimchi

• 4 fried free-range eggs

• Green onions

• Sesame seeds

Directions

1. In a blender or processor, add the pear, coconut aminos, garlic, ginger, oil, and liquid smoke. Add blended ingredients to a large bowl. *If you do not have a blender, finely chop pear, garlic, and ginger and whisk all marinade ingredients in a large bowl. 

2. Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of two hours and up to overnight.

3. When you are ready to cook the steak, heat 1 Tbsp oil in a skillet over medium heat. Add the beef strips and chopped carrots into the skillet. Pour in any remaining marinade also. Cook the beef and carrots, stirring occasionally until all of the marinade juices thicken and begin to caramelize. The beef will be coated with the sauce and will absorb all of the sauce flavors. 

4. Cook for about 10-15 minutes or once the sauce has cooked down enough so it is just coating the meat pieces and the carrots are soft. For the last five minutes, add the spinach.

5. Assemble the bowls: Divide the rice among four serving bowls and top it with the beef bulgogi. Top each bowl with a fried egg (optional), a portion of kimchi, and garnish with green onions and sesame seeds. 

Notes

• If you are strictly paleo, you can sub out the sesame seed oil for avocado oil. 

• This recipe is great for meal prep - if you are wanting to add an egg to your meal, simply fry an egg in the morning or boil an egg beforehand for an easier way to pack your lunch!

Chicken Shawarma Bowl

Chicken Shawarma Bowls - Bursting with flavor, fresh and full of color!The fascination for chicken shawarma started fairly recently. I put sole blame on this cute Mediterranean restaurant, Cafe Arazu, located a little too close to my work, lol.

This type of chicken shawarma is very different than what I’m typically used to but is still amazing in its own way. The classic way of cooking shawarma is to mount large marinated chicken chunks onto a large rotating skewer. The chicken then slowly roasts against a gas burning grill. The restaurant that I typically go to for lunch does it differently by marinating the chicken in a wonderful blend of cumin and turmeric. They finish it off by grilling the chicken.

If you haven’t figured it out yet, grilling is the exact route I’m going as well! While it would be nice to have a rotating meat skewer with a gas burning grill at my house, it’s not ideal or practical!

Now you can prepare just the chicken shawarma and add them to wraps or just as appetizers with a nice aioli sauce, but what I have found to be my favorite is to put everything in a bowl. Bowls are an easy way to load up on veggies while adding a grain and protein to keep you full and nourished.

The ingredients that I added to my bowl can be interchanged depending on your preference so have fun with it! I paired a quick and easy tomato salad to go along with the chicken. You can find the ingredients for the salad below. I also added some roasted sweet potatoes which I seasoned with smoked paprika, garlic, and oregano.

Being an advocate of meal prepping, this recipe has been in my lunch meal prep for three weeks straight! (Okay, mainly for recipe testing but hey, I cannot complain!) And I could go on and on about this recipe but the biggest thing I love about it are the flavors! Every part is bursting with flavor that you can’t help but want more!

Not pictured: asparagus (for the meal prep picture)

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Bursting with flavor, fresh and full of color! Gluten free, dairy free and meal prep option!

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ingredients

Chicken Shawarma Marinade

• 1 lb boneless chicken breast

• 1 lemon

• 3 cloves garlic (minced)

• 1 tsp turmeric

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp black pepper

• 1/2 tsp salt (more for seasoning chicken)

• 2-4 tbsp EVOO

Sweet potatoes

• 2 medium sweet potatoes (diced)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp oregano

• 2 tbsp EVOO

Tomato salad

• 1 small cucumber

• 1 pint cherry tomatoes

• 1/2 red onion

• 1 small bunch of parsley

• 1 tbsp pure maple syrup

• 2 tbsp apple cider vinegar

• 1 tbsp EVOO

• S&P to season

Garnishes

1 small bunch parsley, lemon wedges, feta, goat cheese, tahini, aioli

Other ingredients

Veggies of choice, 2 cups cooked quinoa

instructions

1. Season chicken with salt and pepper on both sides and add to a Ziploc bag. Combine the seasonings, oil, and lemon juice to chicken and marinate in the fridge for at least 2 hours or overnight preferably.

2. While your chicken is marinating, prepare the sides by starting with quinoa first. Cook quinoa in a rice cooker or stove top as directed.

3. Preheat oven to 425 degrees. To a small bowl, add diced sweet potatoes, seasonings and oil. Toss with tongs until sweet potatoes are fully covered in oil and seasonings. On a parchment lined large sheet pan, place sweet potatoes on a single layer. You should have room to add the asparagus but make sure that the veggies are not too crowded and on a single layer.

4. Cook veggies for 20-25 minutes, flip veggies, and cook for 10-15 minutes or until nice and crispy. (if you are cooking with asparagus and not broccoli, you may need to take the asparagus out after the first flip)

5. Prepare the cherry tomato salad by dicing all veggies and adding to a small bowl. Add the vinegar, maple syrup, chopped parsley, and oil and toss until combined. Add salt and pepper and season to desired taste. I like this with more vinegar so I usually add another tbsp of ACV or a squeeze of a lemon wedge.

6. When you are ready to cook the chicken, heat a medium skillet on medium high heat with oil. For a faster cooking time, dice chicken then add to the heated skillet and cook 3-4 minutes per side. You should have some marinade left over in the bag, I like to add that to the skillet so the chicken is covered in the sauce (the flavors are amazing!)

7. After the chicken is cooked through, prepare your bowls or meal prep containers by adding the mixed greens first, then cooked quinoa. Add your veggies such sweet potatoes, asparagus, etc. Then, add your tomato salad, chicken, and top with a lemon wedge and parsley.

Turkey Taco Spaghetti Squash Boats

Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

When I think of spaghetti squash, I think spaghetti = Italian, right? So, that is pretty much all I have done when cooking spaghetti squash. I have made shrimp alfredo, chicken parmesan, and the classic marinara to name a few, but it never occurred to me to use spaghetti squash in a different way. After posting a poll on my IG, it turns out many of you would like to see how spaghetti squash can be used for a Mexican inspired dish!

Needless to say, after experimenting I was surprised at how spaghetti squash and Mexican flavors paired so well together! My husband was hesitant at first but it was love at first bite for him -- he now asks for these squash boats every week!

Hey, if I can make this every week then I would be happy as a clam. For a #tacotuesdaynight, it has to be the easiest recipe to bake while preparing the toppings. While your spaghetti squash is cooking, you are preparing the meat mixture that goes inside the boats while prepping all the fun and healthy toppings. As soon as your boats are done baking, add all your favorite toppings and dig in! And the best thing when you’re done eating? You don’t have as many dishes to wash!!

You can make this recipe kid-friendly by omitting/using less of the spicier seasonings. Other than that, these squash boats would be great to add to your taco night! With that said, you will find that this recipe can be customized to your preference. For example, in my hubby’s boat, I added extra beans and cheese while my boat sticks to the recipe but with 5 maybe 20 dashes of hot sauce (love my spicy food)!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Turkey taco spaghetti squash boats is a great recipe to make for a guilt-free, low carb taco night. Perfect for meal preps and a hit among kids!

INGREDIENTS

• 1 lb lean ground turkey

• 3 cloves garlic

• 2 cans low-sodium black beans ((drained/rinsed))

• 1 large spaghetti squash

• 1 cup fresh salsa or pico de gallo*

• 1 tsp each garlic powder, ground cumin, and chili powder

• 1/2 tsp each smoked paprika, cayenne pepper, and salt

• 1/4 tsp pepper

• couple dashes of red pepper flakes

Toppings

Lime wedges, fresh salsa, pico de gallo*, romaine lettuce, cheese, avocado, cilantro, jalapenos, peppers, hot sauce

DIRECTIONS

1. Preheat oven to 375 degrees. Slice squash in half lengthwise and scoop out the seeds.

2. Drizzle halves with olive oil and season with S&P. Place squash cut side down on baking sheet and roast for 45-50 minutes. When done, use a fork to scrape out the squash flesh.

3. While your spaghetti squash is cooking, make the meat mixture.

4. Drizzle oil in a skillet on medium-high heat. Add the minced garlic to the skillet and saute for about 2 minutes or until fragrant. Add the ground turkey and cook until slightly pink, then add all of your seasonings, fresh salsa, and black beans.

5. Turn the heat off and set meat mixture to the side.

6. Transfer cooked squash flesh to the meat mixture and combine. At this point, taste mixture to see if you need to add more S&P/seasonings/hot sauce for personal preference.

7. Transfer squash mixture to your now scraped spaghetti squash bowls and top with optional cheese.

8. Bump up the oven temperature to 400 degrees and bake for an additional 5-10 minutes until your cheese is nice and bubbly or your naked boat is nice and warm.

9. Top with your favorite toppings and enjoy!

NOTES

1. Pro tip: Place the whole squash in the microwave for 5 minutes for an easier slice!

2. Pico de gallo recipe

3. If you are using a smaller spaghetti squash, then use just 1 can black beans.