When I am craving something sweet and savory, this is my go to. Dare I say, even a bit comfort food-ish for us Whole30ers. The tahini and coconut amino sauce is the star in this creamy crave-worthy dish. Instead of feeling guilty afterwards and ready to devour more in about a half an hour, like I would with take-out lo mein, I feel completely satisfied and NOT BLOATED with this version. That’s a biggie for me. When I am on Whole30, I feel amazeballzzzz! That’s right, amazing with 4 z’s! No hyperbole here, folks. So anytime I can sneak a little Whole30 into my meal plan, I do. But it can’t be just an average meal that attempts to substitute for a carby craving; it must be crave-worthy itself!
Tahini Lo Mein
Part of the secret with this recipe is the kind of tahini I use. I learned that Michael Solomonov, chef/owner of Philadelphia’s Zahav restaurant uses Soom tahini in his mouth-watering hummus. So, I ordered a jar from Amazon and a couple of short days later, it arrived… and I fell in love. (Try tossing some dates in this stuff for a whole new level.) I get my carrot spirals in the frozen section of Trader Joe’s. They are super easy to use and make a great alternative to watery zoodles (I have a trick for getting the water out-stay tuned for that later). While I’ve tweaked the recipe a bit, I cannot take credit for this delicious bowl. You can find Kaylie’s original recipe on one of my favorite blogs, Paleo Gluten Free Eats.
Close up of tahini lo mein
Tahini Lo Mein
Print RecipeIngredients
- 12 oz frozen carrot spirals
- 1.5 cup crimini mushrooms, sliced
- 1 small-medium red bell pepper, sliced or julienned
- 1 cup broccoli florets, cut into bite sized pieces
- 1/2 medium onion, sliced
- 1 cup snow or snap peas
- 1 cup cooked chicken breast
- Salt and pepper
- 1/2 coconut aminos
- 2 tbsp tahini
- 2 tbsp tapioca flour
Instructions
Preheat oven to 450 degrees F.
Place frozen carrot spirals on tray. Cook until defrosted and soft (about 15 minutes). *Be sure to occasionally break up and toss the spirals as they defrost in the oven.
Meanwhile, salt and pepper a chicken breast and place on a tray to go into oven with the carrot spirals. Cook chicken breast about 10 minutes or until breast registered 160 degrees F. Cut into bite sized pieces and set aside.
Sauté vegetables in 1-2 tbsp of sesame oil for about 5-8 minutes. Set aside.
In a mason jar or liquid measuring cup, use a hand mixer to puree the coconut aminos, tahini, and tapioca flour.
Once the carrot spirals are done, place in serving dish. Add the vegetable mixture, chicken, and toss well with the tahini sauce. Add sesame seeds and scallions to serve.
Notes
If you don't have tahini, you can substitute sesame oil. You will just need to slightly cook the sauce, while continuously stirring, to thicken. You can also substitute the tahini with almond butter (no need to thicken).
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