Seasonal Glow Low Carb (Printable)
Nourishing low-carb grain bowl with roasted veggies, fresh greens, and tangy lemon-tahini dressing.
# List of ingredients:
→ Low-Carb Grain Base
01 - 1 large head cauliflower, cut into florets
02 - 15 ml olive oil
03 - 2.5 ml sea salt
→ Roasted Seasonal Vegetables
04 - 240 ml butternut squash, peeled and cubed
05 - 240 ml Brussels sprouts, halved
06 - 240 ml broccoli florets
07 - 30 ml olive oil
08 - 2.5 ml black pepper
09 - 2.5 ml smoked paprika
→ Fresh Greens & Toppings
10 - 960 ml baby spinach or mixed greens
11 - 1 avocado, sliced
12 - 60 ml pomegranate seeds (optional)
13 - 60 ml toasted pumpkin seeds
14 - 30 ml crumbled feta cheese (optional)
→ Lemon-Tahini Dressing
15 - 60 ml tahini
16 - 30 ml lemon juice
17 - 15 ml olive oil
18 - 15 ml warm water, more as needed
19 - 1 garlic clove, minced
20 - 1.25 ml salt
21 - 1.25 ml ground cumin
# Steps:
01 - Preheat the oven to 400°F (200°C).
02 - Toss cauliflower florets with 15 ml olive oil and 2.5 ml sea salt. Pulse in a food processor until the texture resembles rice. Spread evenly on a baking sheet and roast for 15 minutes, stirring once halfway through.
03 - On a separate baking sheet, toss butternut squash, Brussels sprouts, and broccoli with 30 ml olive oil, 2.5 ml black pepper, and 2.5 ml smoked paprika. Roast for 20 to 25 minutes until golden and tender, stirring halfway through.
04 - Whisk tahini, lemon juice, olive oil, warm water, minced garlic, salt, and ground cumin in a small bowl until smooth. Adjust with more warm water for desired consistency.
05 - Divide roasted cauliflower rice among four bowls. Top with fresh greens, roasted vegetables, avocado slices, pomegranate seeds, pumpkin seeds, and feta cheese if desired.
06 - Drizzle generously with lemon-tahini dressing and serve immediately.
# Expert Advice:
01 -
- It's the rare bowl that feels fancy enough for guests but easy enough for a Tuesday night.
- The roasted vegetables actually taste sweet and caramelized, not like you're punishing yourself.
- You can prep everything ahead and assemble in minutes when hunger strikes.
- One dressing does all the heavy lifting, making the whole thing feel effortless.
02 -
- Don't skip the water when making the dressing—it's the difference between tahini paste and actual sauce.
- Roast the cauliflower rice separately from the vegetables because it needs less time and higher heat to get crispy.
- Assemble just before eating so the greens don't wilt and the seeds stay crunchy.
03 -
- Make the cauliflower rice the day before and store it dry in a container—it'll actually roast better when it's had time to dry out slightly.
- Whisk the dressing ingredients except the water ahead of time, then add water and finish whisking just before serving so it stays silky.