Vegan Low Carb Nourish Bowl
(Serves 2)
Ingredients:
2 handfuls Baby Spinach Leaves
1/2 Grated Carrot
2 x Fresh Beetroot (Cut into Halves)
1/2 Continental Cucumber (Cut into long chunky strips)
1/4 Cup Chopped Pumpkin
1x Low carb Potato (can find these in some Woolworths)
1/4 Head of Broccoli cut into pieces
1 x Avocado (optional) Sliced
200 gram Tofu (firm) Sliced
Small handful Pepitas
Coconut oil to cook
Herbs and spices:
Smoked Paprika
Himalayan Sea Salt
Italian Herbs ( I use Masterfoods dried herbs range)
Cracked Black Pepper
Tahini Dressing
In a bowl mix the below until a semi runny consistency
4 Tablespoon Tahini
Squeeze – 1 small fresh lime juice
1 Tablespoon Mustard of your choice (I used Dijon)
Pinch of Himalayan Sea salt
Pinch of Ground black pepper
2 Tablespoon Cold water
Method
- Preheat Oven to 160 Degrees Celsius
- Line a baking tray with baking paper and place the chopped Potato, Pumpkin, Broccoli and Pepitas onto the tray
- Drizzle Coconut Oil over vegetables and then sprinkle Italian herbs, salt & pepper onto the coated vegetables
Whilst the vegetables are roasting for approximately 15 minutes in the oven:
- In two bowls, place spinach leaves, grated carrot, avocado & sliced cucumber
- In a fry pan, heat 2 Tablespoon of coconut oil and fry the sliced Tofu – season with Paprika, Salt and Pepper
Take the vegetables out of the oven and assort into a bowl.
A very filling and wholesome meal 🙂
(low carb not Keto due to the carrot, beetroot, pumpkin and potato – not enough to worry 😉
For those wanting to ensure they do not take themselves out of ketosis, individual evaluation is required.
I personally incorporate a small amount of carbohydrates, mostly from vegetables each day.
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