Korean Keto Brunch Bowl

Allergens

Contains soy, sesame seeds.

Ingredients

• 1. 1/2 cup cooked quinoa or cauliflower rice 2. 1/4 cup baby spinach, roughly chopped 3. 1/4 cup shiitake mushrooms, thinly sliced 4. 1/4 cup cucumber, thinly sliced 5. 1/4 cup cherry tomatoes, halved 6. 2 tablespoons avocado, diced 7. 1/4 cup kimchi 8. 2 tablespoons sesame seeds, toasted 9. Sea salt and black pepper, to taste Citrus Ginger Dressing: 10. 1/4 cup freshly squeezed orange juice 11. 1 tablespoon lemon juice 12. 1 teaspoon grated ginger 13. 1/2 teaspoon honey or preferred sweetener 14. 1/2 teaspoon sesame oil 15. 1/4 teaspoon sea salt 16. 1/8 teaspoon black pepper, ground

Instructions

1. Combine the ingredients for the Citrus Ginger Dressing in a small bowl and whisk until well combined. Set aside.
2. In a large bowl, add cooked quinoa or cauliflower rice, baby spinach, shiitake mushrooms, cucumber, cherry tomatoes, avocado, and kimchi. Toss gently to combine.
3. Drizzle the Citrus Ginger Dressing over the brunch bowl and season with sea salt and black pepper to taste. Sprinkle toasted sesame seeds on top.

Chef’s Insight

Experiment with different combinations of vegetables and proteins to create your own keto-friendly brunch masterpiece.

Notes

Feel free to swap out any ingredients to suit your personal preferences or dietary restrictions.