Cauliflower Keto Bowls
Prep Time
Serves
Cooking Mode
Sunflower Seed Hummus:
1 cup raw, unsalted sunflower seeds
1 cup unsweetened almond beverage
2 tsp lemon zest
¼ cup lemon juice
3 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
pinch each of salt and pepper
Keto Bowls:
6 cups small cauliflower florets
2 tbsp olive oil
6 cups loosely packed baby spinach
2 cups chopped cooked chicken or turkey
1 avocado, thinly sliced
½ cup tomato salsa
¼ cup finely chopped fresh parsley
Sunflower Seed Hummus:
1 cup raw, unsalted sunflower seeds
1 cup unsweetened almond beverage
2 tsp lemon zest
¼ cup lemon juice
3 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
pinch each of salt and pepper
Keto Bowls:
6 cups small cauliflower florets
2 tbsp olive oil
6 cups loosely packed baby spinach
2 cups chopped cooked chicken or turkey
1 avocado, thinly sliced
½ cup tomato salsa
¼ cup finely chopped fresh parsley
Directions
1For 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.
2In 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.
3Preheat 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.
4Divide spinach into 4 bowls. Top with roasted cauliflower, chicken, avocado, salsa, hummus and parsley.
Tips
1
Try the hummus as a dip for veggies or it can be drizzled over grilled fish and chicken as a sauce.
Disclaimer
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Personal Note
Personal Note
