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Paleo Spinach Tabbouleh

Tabbouleh (aka tabouli) is a Middle Eastern vegetarian dish often served as a side. Traditional tabbouleh is made with freshly chopped tomatoes, loads of parsley, mint, heart-healthy extra virgin olive oil, lemon juice and bulgur.

What makes my recipe special is that there is are no grains. Instead of the traditionally used bulgur, I made it with cauliflower rice and added some freshly chopped spinach to give this meal an extra potassium boost (that means no more keto-flu!).

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Preparation time

Hands-on
Overall

Nutritional values (per serving):

5.4 grams 3 grams 2.6 grams 23.5 grams 5.6 grams 245 calories
Total Carbs8.4grams
Fiber3grams
Net Carbs5.4grams
Protein2.6grams
Fat23.5grams
of which Saturated5.6grams
Energy (calories)245kcal
Magnesium38mg (10% RDA)
Potassium525mg (26% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (4%), fat (87%).

Ingredients (makes 6 servings):

  • 3 cups cauliflower rice (360 g/ 12.7 oz) - here's how to "rice" cauliflower
  • 2 tbsp extra virgin coconut oil or ghee (30 g/ 1.1 oz)
  • 1 tsp salt or to taste (I like pink Himalayan)
  • 1 medium cucumber, peeled and diced (200 g/ 7.1 oz)
  • 1 cup cherry or regular tomatoes, chopped (150 g/ 5.3 oz)
  • 2 medium spring onions, chopped (30 g/ 1.1 oz)
  • 3 cups spinach, chopped (90 g/ 3.2 oz)
  • 1 cup freshly chopped parsley (60 g/ 2.1 oz)
  • ½ cup freshly chopped mint (30 g/ 1.1 oz)
  • ½ cup fresh lemon juice (120 ml/ 4 fl oz)
  • 1 clove garlic, minced
  • ½ cup extra virgin olive oil (120 ml/ 4 fl oz)
  • ¼ tsp freshly ground black pepper

Instructions:

  1. Heat a pan greased with coconut oil (or ghee) over a medium heat. Once hot, add the cauliflower rice, season with a pinch of salt and cook for about 5 minutes or until crisp-tender, stirring occasionally. Once cooked, take off the heat and set aside to cool down.
  2. Meanwhile, peen and dice the cucumber, chop the tomatoes, ...
  3. ... spring onion. Place all the chopped vegetables (apart from the cooked cauli-rice) in a large salad bowl.
  4. Chop the mint and parsley and remove the hard stems (you can reserve the stems for other recipes such as bone broth). Once chopped, add to the bowl.
  5. Roughly chop the spinach leaves and add to the bowl together with the cooled cauli-rice and combine.
  6. Juice the lemons and pour in a bowl together with the minced garlic and olive oil. Whisk using a fork.
  7. Pour over the tabbouleh and season with more salt and pepper. Toss using two forks or tongs until combined. This recipe makes 6 servings (as a side), or 3-4 servings (as a light salad).

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Comments (1)

That looks amazing.

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