Vegan Low-Carb Dinner Bowl Recipe

Low-carb meal options are becoming increasingly popular, making them great additions for any juice bar menu. 

Whether it’s a sensitivity to certain foods like bread or pasta, or wanting to stick to foods that can aid in weight-loss efforts, more and more people are seeking out alternatives to carb-heavy meals. 

The trick to creating a low-carb menu item that is going to keep your customers coming back every day is to make it filling! There’s nothing worse than still being hungry after eating your meal – and it makes it much more likely that they’ll be tempted by those unhealthy snacks later on! 

Our low-carb vegan bowl is easy to make, full of nutritious ingredients and although you might be left wanting more – it’s only because it’s so incredibly delicious! 

Check out our video for how to make it below! 

Here’s What You’ll Need

LOW CARB DINNER BOWL (Keto friendly, gluten-free)

8oz marinated turmeric & herbs feta tofu

2 tbsp gluten free tamari

1 tsp garlic powder

1 tbsp arrowroot powder or cornstarch

1/8 tsp pinch of black pepper


8 oz Firm Tofu

5 tbsp Lemon juice

1/4 cup Filtered water

1 tbsp ACV

3 tbsp Nutritional yeast

1 tsp Himalayan salt

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Turmeric powder

1 tsp dried Oregano

1/2 Tsp dried Basil

Feta Directions:

Blend all ingredients except the tofu in a blender

Soak the tofu in the marinade overnight

Cut in cubes and serve on the salad

Almond Butter Sauce

4 tbsp almond Butter

2 tbsp gluten-free tamari

1 tbsp rice wine vinegar

2 tsp Sriracha sauce

4 tbsp almond milk

1 Tbsp Coconut nectar

1/4 tsp Himalayan salt

1/8 tsp black pepper


Blend all ingredients on high speed until creamy.

Cabbage rice

1 small cabbage, riced

1 tsp coconut oil

1/2 cup chopped spring onion

1/2 cup chopped fresh cilantro

4 tsp garlic powder


Remove outer leaves cut in half and chopp in chunks. Add the chunks to a food processor and pulse a few times until the cabbage has the consistency of rice.

1/4–1/2 avocado per bowl

1 cup broccoli florets, steamed, per bowl

large handful of chopped kale massaged


To assemble the bowls, start with a big scoop 1/2 cup of cabbage rice then add the kale, broccoli, avocado and tofu, then top with the sauce.

Pssst! Did you know that we have nutritional chefs working with our agency to create unique menus for juice and smoothie businesses? Get in touch with us today if that’s something you’d like to know more about!


Reach out to us, we can help.

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