Low Carb Mediterranean Healthy Harvest Bowl
11.8g
Net Carbs
15.7g
Protein
29.7g
Fat
8.7g
Fiber
462
Calories
Cooking tip: If you have some already cooked quinoa, add about 1/3 cup to the cauliflower rice as it cooks. Quinoa is a grain with significant net carbs, which is why we use just enough in this recipe to create the grainy texture that makes this bowl special. We love the idea of making this recipe your own! Add your favorite grilled meat for a protein boost, some crumbled feta cheese for a briny tang, or try flavoring with chimichurri if pesto isn’t your favorite. No matter what you add, just be sure to keep track of any net carb changes to keep you day on track.
Ingredients:
- 2 tablespoons dry quinoa
- 1/3 cup water
- 2 large raw eggs
- 1 tablespoon olive oil
- 1 3/4 cups frozen cauliflower rice (196g)
- 1/4 teaspoon salt
- 1/2 fresh avocado (68g)
- 2 tablespoons no sugar added basil pesto
- 2 tablespoons dried pine nuts
- 1 piece sundried tomato
- 1 tablespoon shelled hemp seeds
- 2 teaspoons chia seeds
Directions:
- Rinse quinoa in a mesh strainer until water runs clear. In a medium skillet with a lid, add water and rinsed quinoa. Place over high heat and bring to a boil. Cover and reduce heat to simmer until water is absorbed, 8-10 minutes. Remove from heat, cover, and allow to steam for another 4 minutes.
- While the quinoa is steaming, in a small sauce pot cover eggs with cold water. Place over high heat until boiling. Remove from heat, cover and allow to cook for 7 minutes (to get a jammy yolk). Place directly in a bowl of cold water and set aside until needed.
- In the skillet with the quinoa, push the quinoa to the sides and add olive oil. Place over medium heat and add frozen cauliflower rice and salt, mixing with quinoa. Sauté until most liquid is evaporated and cauliflower is beginning to brown, about 7 minutes.
- Peel and halve cooked eggs, slice avocado and dice sundried tomato. Toast pine nuts in a dry skillet over medium heat until golden, about 6 minutes, if desired.
- To assemble bowls layer half of the cauliflower rice mixture, about ½ cup in each of two bowls. Top each with 1 of the cooked eggs, half of the sliced avocado, 1 tablespoon pesto, 1 tablespoon pine nuts, ½ of a chopped sundried tomato, ½ tablespoon hemp seeds, and 1 teaspoon chia seeds. One bowl as described is one serving.
