This loaded keto-friendly bowl gets an herby, spicy zing from ají verde, a classic Peruvian condiment we whipped up using cilantro, garlic, jalapeño, lime, chili powder, and mayo. Use it as you please here. Drizzle it over the oven-roasted shrimp, nestled in a bed of creamy roasted red pepper cauliflower “grits,“ or, if the roasted broccoli (topped with snappy chili garlic butter) could use another flavorful addition, dunk it in the luscious sauce.

Ingredients: Shrimp • Broccoli • Cauliflower • Olive oil • Spanish onion • Heavy cream (milk) • Avocado mayonnaise (avocado oil, filtered water, frozen and powdered egg yolks, organic frozen whole eggs, organic white vinegar, organic mustard (organic vinegar, water, organic mustard seed, salt, organic spices), salt, organic rosemary extract) • Cream cheese (milk ingredients, bacterial culture, salt, guar gum, locust bean gum) • Cilantro • Roasted red peppers (roasted red peppers, water, salt, citric acid) • Green onions • Butter • Parmesan cheese (milk, modified milk ingredients, bacterial culture, salt, lipase, calcium chloride, rennet and/or microbial enzyme, powdered cellulose, parmesan flavour (natural)) • Lime juice • Crumbled feta (modified milk ingredients (pasteurized), salt, lipase, microbial enzymes, calcium chloride, bacterial culture, cellulose, natamycin) • Aji amarillo chili powder • Garlic (water, dehydrated garlic, citric acid) • Jalapeno • Sea salt • White pepper • Cumin • Garlic powder • Black pepper • Gochugaru • Ground guajillo pepper.