- Prep Time
- 15 mins
- Cooking Time
- 2 h
- Total Time
- 2 h 40 m
- Serves
- 4
Ingredients
- Sunflower Seed Hummus:
- 1 cup
- raw, unsalted sunflower seeds
- 250 mL
- 1 cup
- unsweetened almond beverage
- 250 mL
- 2 tsp
- lemon zest
- 10 mL
- 1/4 cup
- lemon juice
- 60 mL
- 3 tbsp
- olive oil
- 45 mL
- 2
- cloves garlic, minced
- 1 tsp
- ground cumin
- 5 mL
- pinch each of salt and pepper
- Keto Bowls:
- 6 cups
- small cauliflower florets
- 1.5 L
- 2 tbsp
- olive oil
- 30 mL
- 6 cups
- loosely packed baby spinach
- 1.5 L
- 2 cups
- chopped cooked chicken or turkey
- 500 mL
- 1
- avocado, thinly sliced
- 1/2 cup
- tomato salsa
- 125 mL
- 1/4 cup
- finely chopped fresh parsley
- 60 mL
Method
Step 1
For the hummus, soak sunflower seeds in almond beverage 2 hr. (or overnight). Reserve 1/2 cup (125 mL) soaking liquid (discard the rest) and drain the seeds.
Step 2
In blender or food processor, place soaked seeds, reserved soaking liquid, lemon zest, lemon juice, olive oil, garlic, cumin, salt and pepper; pulse until smooth. Hummus can be made up to 3 days ahead and chilled.
Step 3
Preheat oven to 220˚C (425˚F). Line a baking sheet with parchment paper. Toss together cauliflower and oil. Arrange in single layer on lined sheet. Roast 20 to 25 min., turning halfway through, until tender and lightly charred.
Step 4
Divide spinach into 4 bowls. Top with roasted cauliflower, chicken, avocado, salsa, hummus and parsley.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website. However, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 540
- Fat:
- 36 g
- Saturated Fat:
- 5 g
- Carbs:
- 26 g
- Fibre:
- 10 g
- Sugar:
- 5 g
- Cholesterol:
- 50 mg
- Protein:
- 34 g
- Sodium:
- 380 mg
