Cauliflower tabbouleh with red beets — Meal
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Macros (per serving)

Fat

44%

(22 g)

Protein

33%

(39 g)

Carbs

23%

(28 g)

20 g Net,

8 g Fiber

468 Calories (per serving)

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Cauliflower tabbouleh with red beets

Ingredients

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Cauliflower

1 piece

Coconut oil

1 Tbsp

Chicken breast

600 g

Cooked red beets

500 g

Flat parsley

10 g

Red onion

1 piece

Pine nuts

3 Tbsp

Lemon

1 piece

Lemon juice

2 Tbsp

Black pepper

to taste

Salt

to taste

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

10 min

1

Cut the chicken into cubes.

2

Cut the cauliflower into florets. Cut the cooked beetroot into small cubes, and finely chop the flat parsley.

3

Chop the red onion and squeeze and grate the lemon.

4

Finely grate the cauliflower florets using the julienne grater in the food processor or use a blender. Then set it aside.

5

Heat the coconut oil in a frying pan and gently fry the red onion.

6

Add the chicken cubes and fry them until brown and done.

7

Mix the cauliflower rice into the dish and fry for 2 to 3 minutes while stirring.

8

Remove the pan from the heat and mix the remaining ingredients through.

9

Serve lukewarm or cold.

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Details

Allergens

Fruit, Citrus, Seeds

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Blender

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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