Keto Indian Breakfast Bowl

Allergens

Tree nuts (cashews)

Ingredients

• 1 cup cauliflower rice (or regular rice)
• 1/2 cup black gram sprouts (kala chana)
• 1/4 cup cashews, soaked and roasted
• 1/4 cup pomegranate arils
• 1/4 cup fresh cilantro, chopped
• 1 green chili, finely chopped (optional)
• Salt, to taste
• Black pepper, to taste
• 1 tbsp ghee or coconut oil
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1/4 tsp cumin seeds

Instructions

1. Prepare the cauliflower rice by pulsing a large head of cauliflower in a food processor until it resembles rice grains. Set aside.
2. In a pan, heat ghee or coconut oil and add mustard seeds. When they begin to crackle, add cumin seeds and turmeric powder. Stir for 30 seconds.
3. Add the prepared cauliflower rice to the pan, along with salt and black pepper. Sauté until cooked through, about 5 minutes. Remove from heat.
4. In a separate bowl, mix together the black gram sprouts, cashews, pomegranate arils, chopped cilantro, and green chili (if using). Season with salt and black pepper to taste.
5. To serve, divide the cooked cauliflower rice among two bowls and top with the black gram sprout mixture. Enjoy your healthy and energizing keto Indian breakfast bowl!

Chef’s Insight

This dish demonstrates the perfect balance of flavors, textures, and nutrients to start your day right

Notes

Feel free to adjust the spice level according to personal preference