I was introduced to dukkah, an Egyptian nut and spice blend, at a culinary conference years ago, and quickly became obsessed with this unique condiment and its warm spices. So
Low-carb riced cauliflower serves as an ideal backdrop for this nourishing vegan bowl featuring wilted spinach, hearty chickpeas, a flavorful Middle Eastern spice blend, and lemony coconut yogurt dressing.
Easter is just around the corner, and Aubree Holmes is here to streamline your menu with Lemony Bone Broth Brisket & Marinated Rainbow Carrots with Pistachio Dukkah.