Keto Harvest Bowl
Embrace the flavors of fall with this nourishing Keto Harvest Bowl, a low-carb delight that's bursting with vibrant ingredients and satisfying textures. Perfectly roasted cauliflower florets and tender, seared chicken breast form the hearty base, while creamy avocado, juicy cherry tomatoes, and a medley of fresh mixed greens add color and freshness. Crunchy roasted pumpkin seeds and a sprinkle of tangy Parmesan cheese elevate each bite, complemented by a simple drizzle of zesty lemon juice. Ready in just 40 minutes, this keto-friendly meal is ideal for busy weeknights or meal prep and boasts wholesome, nutrient-rich ingredients that keep your macros in check without sacrificing flavor. Treat yourself to this wholesome power bowl that’s as gorgeous as it is delicious!
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Recipe Information
Ingredients
- 2 cups Cauliflower florets
- 3 tablespoons Olive oil
- 1 piece (approx. 6 oz) Chicken breast, boneless and skinless
- 2 cups Mixed greens (e.g., baby spinach, arugula)
- 1 whole Avocado, sliced
- 1 cup Cherry tomatoes, halved
- 2 tablespoons Pumpkin seeds, roasted
- 1 tablespoon Parmesan cheese, shredded
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Preheat oven to 400°F (200°C).
In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, salt, and garlic powder. Toss to coat the cauliflower evenly.
Spread the cauliflower on a baking sheet lined with parchment paper. Roast for 20-25 minutes or until golden brown and tender, stirring halfway through.
While the cauliflower is roasting, heat the remaining tablespoon of olive oil in a skillet over medium-high heat.
Season the chicken breast with salt and black pepper. Add it to the skillet and cook for 6-7 minutes on each side until fully cooked and browned. Remove from the skillet and let it rest for a few minutes before slicing it into strips.
In a large bowl, assemble the salad by layering the mixed greens at the base.
Add roasted cauliflower, chicken strips, sliced avocado, halved cherry tomatoes, and roasted pumpkin seeds.
Drizzle lemon juice over the top and sprinkle with shredded Parmesan cheese.
Toss gently to combine all ingredients.
Serve immediately and enjoy your Keto Harvest Bowl!
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.6 g | 103% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 9.3 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2570 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
