Paleo Sesame Tuna Bowls

Ingredients –  5 tsp cooking fat  –  3 cups cauliflower rice – 1 cup baby bok choy  –  1 cup mushrooms  –  ½ onion  –  ½ zuchinni  –  1 carrot  – 2 tbs coconut aminos –  1 teas ginger –  2 eggs  –  2 tuna steaks –  salt and pepper – ½ cup sesame seeds – 1 avocado sliced –  1 habanero –  2 scallions  –  2 radishes

For the Chipotle Mayo –  ½ cup Mayo – 2 tsp chipotle peppers in adobo sauce minced –  1 lime juiced & zested –  ½ tsp ginger –  salt and pepper

Instructions 1. Toast the cauliflower rice in a large skillet with 1 teas cooking fat until  cooked through. 2. Preheat a large skillet or wok. Add the cooking fat and allow to heat, swirl to coat pan. 3. Toss in the veggies. Cook and stir until tender. Add in the ribbon veggies, the zucchini and carrot. Stir and cook just a minute.

4.  Whisk ginger, salt and pepper in a bowl with coconut aminos and 1 teas of rendered cooking fat. Pour into the wok, toss to coat. 5. preheat a separate pan with remaining cooking fat.  Sprinkle tuna with salt and pepper and roll in the sesame seeds. 6. Sear the tuna on all sides. Remove from heat and allow to rest before slicing.

To make the mayo 1. Whisk the mayo, chipotle peppers, lime juice, zest, ginger and salt and pepper in a bowl.

Assemble the Power Bowls 1. Arrange the bowls, or have a build your own station. 2. Garnish with slices of avocado, habanero peppers, radishes, scallions, and a drizzle of the mayo.

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