Keto Mediterranean bowl

By Abbey Sharp
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Ingredients

Keto bowl

  • 1 cup frozen cauliflower rice, cooked according to package directions
  • 1 cup prepared mixed vegetables (broccoli, cauliflower, green beans) (see below)
  • 1 cooked salmon filet with parmesan and garlic (see below)
  • 1/2 sliced avocado
  • 2 tablespoons sliced almonds
  • 2 teaspoons hemp hearts
  • 2 tablespoons garlic aioli drizzle (see below)

Mixed vegetables

  • 2 tablespoons extra virgin olive oil
  • 1 head broccoli, cut into small florets
  • 1 head cauliflower, cut into small florets
  • 2 cups green beans, trimmed
  • Salt and pepper

Parmesan salmon

  • 4 salmon filets
  • Salt and pepper
  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 4 cloves minced garlic

Garlic aioli

  • 3/4 cup mayonnaise
  • 3 cloves garlic, finely minced
  • 2 tablespoons lemon juice, or to taste
  • Salt and pepper, to taste

Directions

Keto bowl 

Put the cauliflower rice into a bowl. Top with cooked vegetables, salmon filet, avocado, almonds, hemp hearts and a drizzle of garlic aioli.

Mixed vegetables

1. Preheat oven to 425 F.

2. Toss the vegetables in olive oil and place on a baking sheet. Sprinkle with salt and pepper. Roast for 15-20 minutes until tender and browned.

Parmesan salmon 

1. Preheat oven to 425 F.

2. Place the salmon on a baking sheet and sprinkle with salt and pepper.

3. Mix together the oil, garlic and cheese and rub onto the salmon. Bake for 15-20 minutes until cooked through.

Garlic aioli 

Mix together the mayo, garlic, lemon and salt and pepper, to taste.

 

 

 

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