Low-Carb Winter Buddha Bowl

Ingredients

• 200 g broccoli florets (7.1 oz)
• 200 g cauliflower florets (7.1 oz)
• 2 tbsp extra virgin olive oil (30 ml)
• ¹/₂ tsp sea salt
• 3 medium zucchini, grated (600 g/1.3 lbs)
• 225 g frozen spinach, thawed and squeezed dry (8 oz) - weight excludes water squeezed out
• 4 large eggs
• good pinch of sea salt and pepper
• 3 tbsp coconut flour (24 g/ 0.9 oz)
• ¹/₄ cup ghee, olive oil or duck fat, divided (60 ml)
• Optional: 2-3 tsp curry powder
• 2 cups baby kale or curly kale (85 g/ 3 oz)
• 1 small carrot, grated (50 g/ 1.8 oz)
• 1 tbsp extra virgin olive oil (15 ml)
• ¹/₄ tsp sea salt
• 4 tbsp tahini sesame paste (64 g/ 2.3 oz)
• 1 tbsp lemon juice (15 ml)
• Optional: 1 tsp powdered Erythritol or Swerve
• pinch sea salt
• Optional: warm water, to thin
• 4 tsp dukkah or mixed seeds (you can make your own dukkah)
• 4 tbsp sauerkraut (you can make your own sauerkraut)

Instructions

1. Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). To roast the vegetables, cut the broccoli and cauliflower into florets. Add to an ovenproof pan, and toss with 2 tablespoons of olive oil and a pinch of salt.
2. Bake for about 30 minutes or until cooked through and the edges are browned, turning halfway through.
3. To make the fritters, grate the zucchini and place in a bowl lined with cheesecloth. Twist the cheesecloth around the zucchini and squeeze out as much liquid out as you can. You should end up with about 13 ounces (370 g) of drained zucchini.
4. In a mixing bowl, mix together the zucchini, spinach, eggs, a pinch of salt, and pepper. Add the coconut flour and stir again. Optionally add 2 to 3 teaspoons of curry powder.
5. Heat a large pan greased with 1 tablespoon of ghee over medium heat. Once hot, use a ¹/₄-cup measuring cup to make 16 fritters (about 52 g/ 1.8 oz each). Shape with your hands and place in the hot pan. Cook them in batches for 3 to 4 minutes per side, until golden and crisp. Grease the pan between each batch until you use up all the ghee (or olive oil). Eat warm or cold as a side or snack. Store in the fridge for up to 4 days or freeze for up to 3 months.
6. Meanwhile, to make the salad, add the kale to a large bowl and drizzle with the oil and salt. Gently massage the oil and salt through the kale.
7. Add the grated carrot, and toss to combine.
8. To make the tahini dressing, add the tahini paste, lemon juice, pinch of salt, optional 1 teaspoon of powdered Erythritol and salt into a jar and shake to combine. Add a teaspoon of warm water at a time to thin down if required.
9. To assemble, split all the ingredients across 4 bowls, and optionally top each with a tablespoon of sauerkraut if using and a teaspoon of dukkah (you can make your own dukkah and your own sauerkraut).
10. Drizzle each bowl with the tahini dressing.
    
11. You can store the fritters, roasted vegetables and tahini dressing in the fridge for up to 4 days. The kale salad is best prepared fresh but can be stored in the fridge for up to a day.

Nutrition (per serving, bowl with 4 fritters)