Veggie Nourish Bowl with Tahini and Tamari Chutney

This veggie bowl features super flavoursome vegetables and crispy pan fried halloumi, with a tahini, tamari and ginger chutney. Packed with whole foods to keep you fuller for longer, and great for easy meal prep.
Course: Mains, Pescatarian, Vegetarian
Cuisine: Avocado, Cauliflower, Cheese, Vegetables
Keyword: Egg Free, Salad
Servings: 2
Carbohydrates: 4.4g
Protein Serves: 1.25


  • 4 spears Asparagus chopped in half
  • 40 g Avocado sliced
  • 2 Radish sliced finely, approx 40 g
  • 100 g Cauliflower florets, chopped
  • 45 g Mushroom or one large, sliced
  • 80 g Halloumi cheese sliced
  • 60 g Baby spinach fresh
  • 3 tbsp Extra virgin olive oil
  • Coriander fresh, to garnish
  • Salt to taste

Tahini Tamari Ginger Chutney

  • 4 tbsp Tahini
  • 2 tbsp Tamari
  • 1 tsp Ginger crushed
  • 2 tbsp Lemon juice
  • 1 tbsp Flaxseed oil
  • 1 tsp Monkfruit sweetener or erythritol


  • This recipe makes two veggie bowls.
  • Chop asparagus, avocado, radish, cauliflower, and mushroom, and slice the halloumi into thin slices.
  • Add 2 tbsp of olive oil to a pan, then add asparagus, cauliflower, mushrooms and cook for 1-2 minutes on high heat. Season with salt. Set aside.
  • Add 1 tbsp of olive oil to the same pan on medium heat, and add the sliced halloumi. Cook for 1 minute then flip it to the other side cook until the halloumi is golden brown and crispy.
  • In two serving bowls, assemble your cooked vegetables and divide all remaining raw ingredients; raw avocado, radish, spinach and coriander into each bowl. Place the grilled halloumi top of each vegetable bowl.

Tahini Tamari Ginger Chutney

  • Combine tahini, tamari sauce, crushed ginger, lemon juice, flaxseed oil, and monkfruit sweetener together and mix well.
  • Lather half the sauce generously on top of the veggie bowls.


Tip: Set aside half of the remaining dressing for the other bowl, if you are planning to have the second serving for leftovers or meal prep the next day.
This is a very versatile recipe. Simply swap low carb veggies to your liking. Can also be pared with cauliflower rice. You can also try adding the dressing to the veggies as they cook, but taste best when drizzled on top.


Calories: 530kcal | Carbohydrates: 4.4g | Protein: 19.35g | Fat: 46.49g | Potassium: 793mg | Fiber: 9g | Sugar: 3.77g | Protein Serves: 1.25
Tried this recipe?Mention @UltraliteProgram or tag #UltraliteKeto!

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