Keto Indian Bowl: A Spirited Fusion of Energy and Flavor

Allergens

Soy (tofu) - Tree nuts (almonds)

Ingredients

• 1 cup cauliflower rice
• 1/2 cup diced tofu (firm)
• 1/2 cup shredded spinach
• 1/4 cup diced bell pepper (assorted colors)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup black olives, pitted
• 1/4 cup grated carrot
• 1/4 cup cucumber, thinly sliced
• 2 tbsp almonds, slivered
• 2 tbsp fresh cilantro, chopped
• 1/4 cup Keto Tikka Sauce (recipe below)
• Salt and pepper, to taste Keto Tikka Sauce:
• 1/2 cup plain yogurt (keto
• friendly)
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste

Instructions

1. In a non stick pan over medium heat, cook the cauliflower rice for about 5 minutes or until tender but not mushy. Season with salt and pepper. Remove from heat and set aside.
2. In the same pan, sauté the diced tofu with a little oil until golden brown. Season with salt and pepper, then remove from heat.
3. Assemble your Keto Indian Bowl by layering the cooked cauliflower rice at the bottom, followed by the sautéed tofu, shredded spinach, bell peppers, cherry tomatoes, black olives, grated carrot, and thinly sliced cucumber.
4. Drizzle the Keto Tikka Sauce over the bowl and garnish with slivered almonds and fresh cilantro.
5. Enjoy your invigorating Keto Indian Bowl, and let its energy infuse you!

Chef’s Insight

This dish showcases the beauty of using fresh, natural ingredients that nourish both body and soul.

Notes

Feel free to customize the vegetables according to your preferences or seasonal availability.