Winter Harvest Low Carb Bowl (Printable)
A vibrant bowl featuring roasted winter vegetables, leafy greens, and a creamy tahini lemon dressing.
# List of ingredients:
→ Roasted Vegetables
01 - 1 small head cauliflower, cut into florets
02 - 1 cup Brussels sprouts, halved
03 - 1 small rutabaga, peeled and diced
04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon ground black pepper
→ Bowl Base
07 - 4 cups baby kale or spinach
08 - 2 cups cooked riced cauliflower
→ Toppings
09 - 1/2 cup pomegranate seeds
10 - 1/4 cup toasted pumpkin seeds
11 - 1/4 cup crumbled feta cheese (optional)
→ Tahini Lemon Dressing
12 - 3 tablespoons tahini
13 - 2 tablespoons fresh lemon juice
14 - 1 tablespoon water
15 - 1 small garlic clove, minced
16 - 1/4 teaspoon salt
17 - 1/8 teaspoon ground cumin
# Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets, halved Brussels sprouts, and diced rutabaga with olive oil, sea salt, and ground black pepper.
03 - Spread the vegetables evenly on the prepared baking sheet and roast for 25 to 30 minutes, stirring once halfway through, until golden and tender.
04 - While the vegetables roast, whisk together tahini, lemon juice, water, minced garlic, salt, and ground cumin until smooth. Add additional water if needed to achieve pourable consistency.
05 - Heat the cooked riced cauliflower in a skillet over medium heat for 2 to 3 minutes until thoroughly warmed.
06 - Divide baby kale or spinach evenly among four serving bowls. Top with warmed riced cauliflower, then evenly distribute the roasted vegetables.
07 - Drizzle each bowl with the tahini lemon dressing and garnish with pomegranate seeds, toasted pumpkin seeds, and crumbled feta cheese if desired. Serve immediately.
# Expert Advice:
01 -
- It's naturally low-carb but so filling you won't miss grains.
- The tahini dressing tastes like a secret—tangy, nutty, and addictive.
- Everything can be prepped ahead, making weeknight dinners actually relaxed.
02 -
- Roast at 425°F or higher; anything cooler and the vegetables steam instead of caramelize, which defeats the entire purpose.
- The tahini dressing thickens as it sits, so make it right before serving or thin it with a bit more water just before drizzling.
03 -
- Don't crowd your baking sheet when roasting—give the vegetables space so they roast instead of steam, and if you're doubling the recipe, use two pans.
- The bowl can be assembled in stages; keep the dressing separate until just before eating so the greens stay crisp.