Cauliflower Keto Bowls

  • Prep Time 15 min
  • Soak Time 2 h
  • Total Time 2 h 40 min
  • 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 g
  • Saturated Fat 5 g
  • Carbs 26 g
  • Sugar 5 g
  • Protein 34 g
  • Cholesterol 50 mg
  • Fibre 10 g
  • Sodium 380 mg