Low-Carb Winter Buddha Bowl

Step 1Preheat 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.

Step 2Bake for about 30 minutes or until cooked through and the edges are browned, turning halfway through.

Step 3To 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.

Step 4In 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.

Step 5Heat 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.

Step 6Meanwhile, 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.

Step 7Add the grated carrot, and toss to combine.

Step 8To 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.

Step 9To 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).

Step 10Drizzle each bowl with the tahini dressing.

Step 11You 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.