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Creamy Vegan Bone Bowl

by November 8, 2017

Greens bowl loaded with steamed greens, paprika roasted almonds and a creamy mushroom sauce.

Eating Style:

Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

2

Ingredients

Roasted Vegetables
  • 4 cups broccoli florets
  • 12 asparagus spears
Paprika Almonds
  • 1 teaspoon grape seed oil
  • 2 teaspoons cumin seeds
  • 1 yellow onion, diced
  • 4 small cloves of garlic, peeled and smashed
  • ½ cup almonds
  • 1 teaspoon smoked paprika
  • Sea salt, to taste
  • Water, for sauteing
  • 4 cups fresh spinach
 

Instructions

  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Add broccoli and asparagus to the sheet. Roast for 15 minutes.
  2. Meanwhile, add oil and cumin seeds to a medium-sized frying pan. Toast on medium-high heat for 2 minutes, until fragrant. Add onions and garlic. Reduce heat to medium-low and saute for 10 minutes, adding a splash of water a couple of times if needed. Add almonds, paprika and salt. Continue to saute for 10 minutes.
  3. Place 2 cups of spinach in the bottom of each bowl. Pour mushroom soup over top then stack veggies and paprika almonds on top. Serve!

Notes

To make nut-free: replace almonds with pumpkin seeds or sunflower seeds. Replace almond milk in the soup with whatever non-dairy milk works for you.

Nutrition Information Per Serving

Calories:

332

Calories from Fat:

332

Total Fat:

20.4

Saturated Fat:

1.5 g

Sodium:

229 mg

Carbs:

31.1 g

Dietary Fiber:

13.5 g

Net Carbs:

17.6 g

Sugars:

9.2 g

Protein:

16 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...