Keto Bowl Recipe

Place 4 cups shredded romaine or iceberg lettuce into a large shallow bowl or divide between two bowls as the base for the keto bowl.

Scatter 2 tbsp fresh cilantro leaves over the lettuce; set aside until ready to assemble.

In a medium bowl combine 3 tbsp yogurt, 1 tsp ginger-garlic paste, 1 tsp lemon juice, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp paprika, 1 tsp turmeric and 1 tsp salt. Whisk to make a smooth marinade.

Add 12 oz bite-sized chicken pieces to the marinade. Toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 4 hours).

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add marinated chicken in a single layer, leaving space between pieces. Cook 3–4 minutes without moving to get a sear, then stir and cook another 3–4 minutes until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest 2 minutes.

If you prefer charred edges, finish the chicken under a broiler for 1–2 minutes, watching carefully.

Heat 1 tbsp olive oil or ghee in a skillet over medium heat. Add 1 small finely chopped onion and cook 3–4 minutes until soft and translucent.

Add 1 tsp ginger-garlic paste and cook 30–45 seconds until aromatic.

Add 10 oz ground beef and use a spatula to break it into small pieces. Cook, stirring occasionally, until browned and most of the moisture has evaporated (6–8 minutes). Drain any excess fat if desired.

Stir in 1 tbsp tomato paste, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp red chili powder (if using), and 3/4 tsp salt. Cook 2–3 minutes more so the spices bloom and the tomato paste darkens slightly.

If the keema seems dry, add 1–2 tbsp water and simmer 1–2 minutes to meld flavors. Taste and adjust salt/heat. Remove from heat and keep warm.

In a small bowl combine 1/2 cup chopped cucumber, 1/2 cup chopped tomato, 2 tbsp chopped red onion and 1 tbsp chopped cilantro.

Add 1 tsp lemon juice, 1/4 tsp kosher salt and a pinch (1/8 tsp) black pepper. Toss to combine and let sit 5 minutes to meld. Taste and adjust lemon/salt as desired.

Stir the 1/4 cup yogurt to a smooth consistency; season with a pinch of salt if desired. If you prefer a raita-style drizzle, thin the yogurt with 1–2 tsp water or lemon juice.

Have 2 tbsp mint-cilantro chutney ready to drizzle or dollop on the finished bowl.

Measure out 1/2 cup shredded cheese and have lime wedges ready for squeezing over the bowl.

Build the bowl

Divide the shredded lettuce base between two bowls (about 2 cups each).

Top each bowl with equal portions of chicken tikka (about half of the cooked chicken, ~6 oz) and keema (about half the cooked beef, ~5 oz).

Add 2–3 tbsp kachumber to each bowl, distributing evenly.

Drizzle each bowl with about 2 tbsp yogurt (per bowl, or to taste) and 1 tbsp mint-cilantro chutney. Sprinkle 1/4 cup shredded cheese divided between bowls.

Garnish with cilantro leaves and squeeze a lime wedge over each bowl if desired. Season with additional salt and cracked black pepper to taste.

Serve immediately while the tikka and keema are warm.