A stunning array of eye-popping colors, tongue-tickling contrasting flavors, and a bright, acidic vinaigrette that allows the plant-based main ingredients to shine, this vegan keto Mediterranean bowl deceives. The bounty of vegetables and varying textures—the meaty, briny bite of kalamata olives; richness of the emerald flesh of avocado; and creaminess of the chickpeas—belie the fact that this plant-forward vegan keto bowl is deceptively easy to prepare. Simply steam, cook cauliflower rice in a pan, or microwave the cauliflower rice, and that's all the cooking this salad-in-disguise takes. Drain the chickpeas and artichokes, chop the produce, olives, and parsley, and toss everything together with a simple but snappy avocado oil and vinegar vinaigrette. Season to taste and this Mediterranean bowl comes together in 10 minutes or less for a bountiful keto vegan dinner recipe or great-to-tote lunch recipe that is ideal for savoring while sitting under the sun. 

Vegan Keto Mediterranean Bowl Recipe

Time: 10 minutes

Servings: 4

Ingredients

• 1 tsp. Primal Kitchen Avocado Oil 
• 1, 16-oz. package CeCe's riced cauliflower (or make your own) 
• 1/4 cup cherry tomatoes, cut in half
• 1/3 cup red onion, sliced thinly
• 12 kalamata olives, pitted and chopped
• 1/2 medium-sized cucumber
• 1/4 cup pepperoncinis, sliced
• 1/2 cup artichoke hearts, chopped
• 1/2 cup chickpeas
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 Tbsp. parsley, chopped
• 4 Tbsp. Primal Kitchen Avocado Oil & Vinegar Vinaigrette
• 1 avocado, sliced 

Instructions

• Heat avocado oil in a large skillet over medium-high heat. Add cauliflower rice and cook, stirring occasionally, until cooked (about 2-3 minutes).
• Drain chickpeas and artichoke hearts. Chop and prep all ingredients.
• Place cauliflower rice in a large bowl. Add all other ingredients except for the avocado into the bowl, and toss well to combine. 
• Plate each serving with 1/4 of the entire sliced avocado.

Nutrition info (per serving):

Calories: 256

Carbs: 25 grams

Net Carbs: 16 grams

Fat: 18 grams

Protein: 6 grams

Nutrition info calculated using Cronometer. 

You might also like these other keto vegan recipes:

• Keto Vegan Roasted Asparagus with Vegan Hollandaise Sauce
• Keto Vegan Rainbow Salad
• Keto Vegan Spaghetti
• Teriyaki Cauliflower Bites
• Vegan Cheese Ball
• Buffalo Sauce Cauliflower Wings
• Balsamic Roasted Vegetables

Vegan Keto Mediterranean Bowl

Rated 3.9 stars by 8 users

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Category

vegan, keto vegan, vegetarian, plant-based, vegetable, keto

Servings

4

Prep Time

7 minutes

Cook Time

3 minutes

Calories

256

A stunning array of eye-popping colors, tongue-tickling contrasting flavors, and a bright, acidic vinaigrette that allows the plant-based main ingredients to shine, this vegan keto Mediterranean bowl deceives. It's super easy; it only requires cooking cauli rice, chopping veggies, and tossing with vinaigrette.

Author:

Primal Kitchen

Ingredients

• 1 tsp. Primal Kitchen Avocado Oil

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• 1 16-oz. package CeCe's riced cauliflower (or make your own)

• 1/4 cup cherry tomatoes, cut in half

• 1/3 cup red onion, sliced thinly

• 12 kalamata olives, pitted and chopped

• 1/2 medium-sized cucumber

• 1/4 cup pepperoncinis, sliced

• 1/2 cup artichoke hearts, chopped

• 1/2 cup chickpeas

• 1 tsp. salt

• 1/2 tsp. black pepper

• 2 Tbsp. parsley, chopped

• 4 Tbsp.Primal Kitchen Avocado Oil & Vinegar Vinaigrette

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• 1 avocado, sliced

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Directions

1. Heat avocado oil in a large skillet over medium-high heat. Add cauliflower rice and cook, stirring occasionally, until cooked (about 2-3 minutes).

2. Drain chickpeas and artichoke hearts. Chop and prep all ingredients.

3. Place cauliflower rice in a large bowl. Add all other ingredients except for the avocado into the bowl, and toss well to combine.

4. Plate each serving with 1/4 of the entire sliced avocado.

Nutrition

Calories 256, Carbs 25 grams, Fat 18 grams, Protein 6 grams