Name: Late Summer Keto Grain-Free Bowl with Basil-Tahini Drizzle
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 medium zucchini, spiralized or shaved into ribbons; 1 cup riced cauliflower (fresh or frozen); 1/2 cup cherry tomatoes, halved; 1 avocado, sliced; 1/4 cup toasted pumpkin seeds; 1/4 cup fresh basil leaves, torn; 2 tbsp extra-virgin olive oil, plus more for drizzling; 2 tbsp tahini (sesame paste); 1 tbsp lemon juice (plus more to taste); 1/4 tsp sea salt; 1/4 tsp cracked black pepper

Late Summer Keto Grain-Free Bowl with Basil-Tahini Drizzle

RoastedDate6220

This vibrant late summer bowl is a celebration of Tennessee’s seasonal bounty—designed with keto and gluten-free eaters in mind. Inspired by Heidi Swanson’s eye for color and texture, it swaps traditional grains for a base of zucchini ribbons and cauliflower rice, then layers in juicy tomatoes, creamy avocado, and crunchy pumpkin seeds. A tangy basil-tahini drizzle brings everything together, balancing richness and freshness in each bite. Toasting the seeds and finishing with a sprinkle of salt and extra lemon juice make this bowl as photogenic as it is delicious. It’s a perfect dinner for hot September evenings, with plenty of visual flair for your next Instagram post.

Ingredients

Instructions

Toast pumpkin seeds in a dry skillet over medium heat until fragrant and golden, about 3 minutes. Set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high. Add riced cauliflower and a pinch of salt. Sauté until just tender, 3-4 minutes. Stir in another splash of lemon juice to brighten. Remove from heat and let cool slightly.
In a small bowl, whisk together tahini, 1 tbsp olive oil, lemon juice, sea salt, and cracked pepper. Add a splash of water if needed for a creamy, pourable dressing. Taste and adjust acid with extra lemon juice if desired.
Arrange zucchini ribbons as the base in shallow bowls. Top with warm cauliflower rice, cherry tomatoes, avocado, toasted pumpkin seeds, and basil leaves.
Generously drizzle everything with the basil-tahini dressing. Finish with a final sprinkle of sea salt and a drizzle of olive oil. Serve immediately.