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Prep Time
15 mins
Cooking Time
02 h
Total Time
02 mins
Serves
4

Ingredients

Sunflower Seed Hummus:
1 cup
raw, unsalted sunflower seeds
250 mL
1 cup
unsweetened almond beverage
250 mL
2 tsp
lemon zest
10 mL
1/4 cup
lemon juice
60 mL
3 tbsp
olive oil
45 mL
2
cloves garlic, minced
1 tsp
ground cumin
5 mL
pinch each of salt and pepper
Keto Bowls:
6 cups
small cauliflower florets
1.5 L
2 tbsp
olive oil
30 mL
6 cups
loosely packed baby spinach
1.5 L
2 cups
chopped cooked chicken or turkey
500 mL
1
avocado, thinly sliced
1/2 cup
tomato salsa
125 mL
1/4 cup
finely chopped fresh parsley
60 mL

Directions

Step 1
For the hummus, soak sunflower seeds in almond beverage 2 hr. (or overnight). Reserve 1/2 cup (125 mL) soaking liquid (discard the rest) and drain the seeds.
Step 2
In blender or food processor, place soaked seeds, reserved soaking liquid, lemon zest, lemon juice, olive oil, garlic, cumin, salt and pepper; pulse until smooth. Hummus can be made up to 3 days ahead and chilled.
Step 3
Preheat oven to 220˚C (425˚F). Line a baking sheet with parchment paper. Toss together cauliflower and oil. Arrange in single layer on lined sheet. Roast 20 to 25 min., turning halfway through, until tender and lightly charred.
Step 4
Divide spinach into 4 bowls. Top with roasted cauliflower, chicken, avocado, salsa, hummus and parsley.

Tip

Try the hummus as a dip for veggies or it can be drizzled over grilled fish and chicken as a sauce.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
540
Fat:
36
Saturated Fat:
5
Carbs:
26
Fibre:
10
Sugar:
5
Cholesterol:
50 mg
Protein:
34
Sodium:
380 mg
Potassium:
0