A bright a simple keto bowl, full of nourishing veggies drizzled with delicious low-carb vinaigrettes. This is the perfect dish for when you're craving low carb, but can't bear another meal full of rich meats.
I've been playing around with keto lately. In the past, it's proven the most effective way to drop weight. But lately, whenever I'm intuiting what my body wants, it's not meat. Which makes keto kinda tricky. Because, you know. Easy keto typically means greens and meat. And without the meat, sometimes greens aren't quite enough.
So I set out to make some vegetarian/vegan keto bowls. This falls in the first group. Fully vegetarian, but low carb, too. A lovely way to start the day. Or afternoon. Or no-cook dinnering hour.
If you make one, snap a photo and tag me on Instagram. I'd love to keto with you!
Keto Vegetarian Breakfast Bowl
Serves 1 | 10 minutes prep
- 1 softboiled egg
- 1 cucumber, zoodled or julienned
- 1 Tbsp apple cider vinegar
- 1 Tbsp olive oil or melted coconut oil
- 1 Tbsp sesame oil
- 2 Tbsp coconut aminos
- 2 cups arugula
- 1 small carrot, grated
- 1/2 avocado, pitted
- 1-2 Tbsp sunflower seeds
- 1 tomato, wedges
- 1/4 watermelon radish, sliced (optional)
Bring water to a boil and prepare softboiled eggs.
Toss cucumber with vinegar and olive oil.
Whisk together sesame oil and coconut aminos. Drizzle half over arugula, gently massaging greens a bit. Sprinkle with sesame seeds. Toss together carrots and sunflower seeds, drizzle with remaining sesame dressing. Place in avocado.
Serve all in a bowl. Peel egg, slice in half. Salt and pepper to taste. And enjoy!