Low Carb Rainbow Bowl Recipe | @Atkins

Ingredients

• 1/3 cup olive oil
• 1/2 cup chopped fresh green onion (50g)
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped fresh basil
• 2 teaspoons fresh lemon juice
• 2 teaspoons dried parsley
• 1/2 tablespoon dried dill weed
• 1 teaspoon Dijon mustard
• 1 teaspoon cashew butter
• 1 teaspoon dehydrated chopped chives
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 cups frozen cauliflower rice (227g)
• 1/2 cup canned chickpeas (garbanzo beans), drained and rinsed
• 12 grape tomatoes (88g), halves
• 1 avocado (136g), cubed
• 1/4 cup roasted hulled pumpkin seeds (pepitas)
• 1 cup shredded raw red cabbage
• 1 cup sliced red bell pepper
• 1 cup sliced cucumber