Paleo Prata Bomb

Bursting with bold flavors and packed with wholesome ingredients, the Paleo Prata Bomb is a healthier, grain-free twist on a classic comfort food. This recipe combines a tender, gluten-free dough made with coconut flour, almond flour, and arrowroot starch, encasing a mouthwatering filling of shredded chicken, sautéed red bell peppers, onions, and fragrant curry spices. Cooked to golden perfection in ghee, these crispy pockets are then topped with creamy avocado slices for an irresistible finishing touch. Perfect for a quick dinner or an on-the-go lunch, these paleo-friendly prata bombs are as satisfying as they are nutritious. With just 45 minutes from start to finish, this paleo recipe is your new go-to for bold, healthy eating!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons coconut flour
• 1 cup almond flour
• 0.25 cup arrowroot starch
• 0.75 cup coconut milk
• 1 egg
• 2 tablespoons ghee
• 1 cup cooked chicken breast, shredded
• 0.5 cup red bell pepper, diced
• 0.25 cup red onion, diced
• 1 teaspoon curry powder
• 0.5 teaspoon garlic powder
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 avocado, sliced

Directions

Step 1

In a large mixing bowl, combine coconut flour, almond flour, and arrowroot starch.

Step 2

Add coconut milk and egg to the dry ingredients and mix until a smooth dough forms. If the mixture is too dry, add more coconut milk, a tablespoon at a time, until the dough is workable.

Step 3

Divide the dough into 4 equal portions and roll each one into a ball.

Step 4

Flatten each ball into a thin circle, about 5-6 inches in diameter, using a rolling pin. Dust the rolling surface with a bit of arrowroot starch to prevent sticking.

Step 5

In a skillet over medium heat, melt 1 tablespoon of ghee and sauté the onions and red bell peppers until soft.

Step 6

Add shredded chicken, curry powder, garlic powder, sea salt, and black pepper to the skillet. Stir for 3-5 minutes until the chicken is well combined with the spices and vegetables.

Step 7

Remove from heat and mix in fresh cilantro.

Step 8

Place about 1/4 cup of filling in the center of each rolled dough circle and fold the edges over to encase the filling, creating a thick, sealed pocket.

Step 9

In a large skillet over medium heat, melt the remaining tablespoon of ghee.

Step 10

Cook each prata bomb for about 3 minutes on each side or until golden brown and crispy.

Step 11

Serve warm, garnished with sliced avocado on top.

Nutrition Facts

Serving size	(947.3g)

Amount per serving	% Daily Value*
Calories	1959.8

Total Fat 117.7g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 1.7g
Cholesterol 478.8mg	0%
Sodium 2186.0mg	0%
Total Carbohydrate 128.7g	0%
Dietary Fiber 34.1g	0%
Total Sugars 23.1g
Protein 109.6g	0%

Vitamin D 50.8IU	0%
Calcium 339.6mg	0%
Iron 12.1mg	0%
Potassium 1929.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.6%

Protein: 21.8%

Carbs: 25.6%