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Vegan Keto Mediterranean Bowl

January 06, 2021



Pulled out version of Keto Vegan Mediterranean bowl in a large white bowl with a fork in it. Primal Kitchen Avocado Oil & Vinegar Vinaigrette and half an avocado next to the bowl.

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

Close up shot of Keto Vegan Mediterranean Bowl before being tossed. Large white bowl filled with cauliflower rice, an avocado cut in half, sliced cherry tomatoes, chopped olives, chopped parsley, sliced red onions, chickpeas, chopped artichoke hearts, diced cucumbers, chopped pepperoncinis, and dressed with Primal Kitchen Avocado Oil & Vinegar Vinaigrette.

  • 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.

Large white bowl filled with cauliflower rice, an avocado cut in half, sliced cherry tomatoes, chopped olives, chopped parsley, sliced red onions, chickpeas, chopped artichoke hearts, diced cucumbers, chopped pepperoncinis, and dressed with Primal Kitchen Avocado Oil & Vinegar Vinaigrette. A fork is stuck in the bowl.

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:

 

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