Low Carb Rainbow Bowl
12.8g
Net Carbs
7.7g
Protein
28.0g
Fat
7.3g
Fiber
344
Calories
Ingredients:
- 1/3 cup olive oil
- 1/2 cup chopped fresh green onion
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh basil
- 2 teaspoons fresh lemon juice
- 2 teaspoons dried parsley
- 1/2 tablespoon dried dill weed
- 1 teaspoon Dijon mustard
- 1 teaspoon cashew butter
- 1/3 tablespoon dehydrated chopped chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups frozen cauliflower rice (227g)
- 1/2 cup canned chickpeas (garbanzo beans)
- 12 grape tomatoes (88g)
- 1 avocado (136g)
- 1/4 cup roasted hulled pumpkin seeds (pepitas)
- 1 cup shredded raw red cabbage
- 1 cup sliced red bell pepper
- 1 cup sliced cucumber
Directions:
- In a blender, combine olive oil, ¼ cup sliced white and light green portion of the scallions (reserve the dark green portions for the bowl), white wine vinegar, basil, lemon juice, dried parsley, dried dill, Dijon mustard, cashew butter, dried chives, garlic powder, salt and pepper. Blend until smooth and set aside.
- Microwave the frozen cauliflower rice for 5 ½- 6 minutes on high powder, or until hot. Drain and rinse the canned chickpeas. Slice the tomatoes in half, and cube the avocado.
- To assemble the bowls, arrange a bowl with about 1/3 cup cooked cauliflower rice and 2 tablespoons chickpeas in the bottom. Sprinkle pumpkin seeds over the cauliflower and chickpeas. Arrange rows of vegetables (like a rainbow), starting with ¼ cup shredded red cabbage, then ¼ cup sliced red pepper, 3 sliced yellow or orange grape tomatoes, ¼ cup sliced cucumber, and ¼ of the avocado. Sprinkle 1 tablespoon of sliced dark green portion of scallions over the top, and dress each bowl with 2 tablespoons dressing.
Make this into a meal by adding 4-ounces tofu, 2 boiled eggs, or 2-ounces of fish, chicken or meat of choice.
