Low Carb Rainbow Bowl Recipe

12.8g
Net Atkins Count ^TM

Prep Time: 20 Minutes
Style:American
Cook Time: 6 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

7.7g

Protein

28g

Fat

7.3g

Fiber

344.9cal

Calories

INGREDIENTS

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.