Looking for a meal prep friendly power bowl that is full of flavor? This Almond Curry Buddha Bowl is healthy, vegan-friendly and so good you’ll want to eat it multiple times. As part of The Collective Series, I’m introducing guest chef, Morgan Avery who values simple home cooking and whole foods. Get to know her and her delicious recipe below!
Meet Chef Morgan Avery
Today, I am super excited to introduce you to my friend and chef, Morgan Avery! Morgan and I first connected over Instagram, and although we’ve never actually met in person, our shared values and similar career paths makes it feel like we’ve known each other for a while.
Missed the first post in The Collective Series? Click here to get to know Chef Noeli and grab her amazing recipe for Hearts of Palm Ceviche!
Morgan is an integrative nutrition health coach and chef, who wants us all to understand the power of whole foods and the value of simple home cooking. She sees food as an instrument to help people feel empowered and optimize their lives in a way that’s freeing and fun. Morgan offers private chef and meal prep services, and teaches cooking classes and workshops across the Seacoast. If you don’t currently follow Morgan on Instagram, check her out for delicious recipes and tips. Don’t be surprised if you quickly become obsessed with her pitbull pups!
CP: Tell us a little bit about yourself – what is your background in the culinary and wellness space?
MA: Growing up, I never had much interest in health or cooking. It wasn’t until 2011, when I was in grad school, that I began eating plant-based for ethical reasons. I soon noticed that my skin was clearer, my sleep was better, my chronic stomach pains went away, my mind was sharper — overall, I just felt better in my body! My new way of eating required that I acquire some kitchen skills, and the more I learned, the more I was blown away by the innovation of the plant-based culinary world. Pulled pork made from a fruit? Cheese made from nuts?! Since then, my curiosity has only expanded, and it became my mission to help other people feel empowered around food and experience the benefits of eating more plants.
CP: What is your approach to cooking?
MA: My approach to cooking is relaxed, based in simplicity and getting back to nature. I am always making a point to emphasize that eating well does not have to be hard, complicated, or time consuming! Cooking is a beautiful way to cultivate a healthier relationship with food and take care of yourself. I always encourage eating with the seasons, sourcing from local farms or growing your own, and going back to the basics. I also believe that as long as you have a good sauce/dressing, you can create a delicious meal. This power bowl recipe is a good example of that!
CP: What gets you most excited in the kitchen?
MA: Hmm.. that’s tough because I get excited about a LOT in the kitchen! I have to say, there is nothing better than a fruit or vegetable that’s at perfect ripeness, freshly picked, and full of flavor and nutrition — like a juicy mid-summer tomato or crispy sweet fall apple. There’s a deep respect and gratitude I feel when working with the amazing food that nature provides. The colors, patterns, texture, smell, and of course taste, never fails to mesmerize me. Like, can you believe that gorgeous magenta beet or vibrant orange carrot was dug out of the dirt?! Mind blowing.
CP: What is the first recipe you ever created?
MA: Back when I first started cooking, every week I would make a big black bean salad with jalapeño, red onion, bell pepper, corn, black beans, cilantro, lime juice, and a pinch of salt and paprika. I would crisp up corn tortillas in the oven and then pile the mixture on top for a delicious tostada, topped with avocado. One batch would last me several days, and I never got tired of it. Still, I could probably eat this every day – there’s just something about it!
CP: What is your favorite recipe you ever created?
MA: It has to be my BBQ jackfruit recipe. Even to this day, every time I make it, I am giddy with excitement at how similar it looks and tastes to “the real thing” aka pulled pork! It can be enjoyed on a burger bun with some coleslaw, stuffed in a taco, or even spread out on a pizza (my favorite)!
CP: Tell me about your most horrific kitchen fail…
MA: I am getting flashbacks of the time I dropped a full bag of chia seeds on the floor — you can imagine how fun that was to clean up! As for a recipe fail, I am always playing around with food so I “mess up” a lot! However, one reason I love cooking so much is because you can usually keep tweaking it until it’s just right (or edible). It also helps that I have a husband who will eat literally anything I serve him!
CP: If you could only enjoy one food for the next 30 days, what would it be?
MA: Given that it finally just got warm up here in New Hampshire … WATERMELON! It’s what I dream about all throughout the cold months. I love starting my day with watermelon, before moving on to breakfast or lunch whenever I get hungry. It’s so hydrating, and full of nutritional benefits. Normally I just cut a melon in half and enjoy with a spoon, but I also love to blend it with lemon juice, fresh mint, spirulina, and a couple ice cubes.
CP: What was the inspiration behind this recipe?
MA: Last October, I visited Salem, Massachusetts for the first time — and while the witchy stuff and seeing the Hocus Pocus house was fun … the real highlight of the day was the incredible meal I had at a cafe called Life Alive. This power bowl is my own version of that — a rice bowl with simple steamed veggies, baked tofu, and sweet almond curry sauce. It’s so good it’s … magic? Haha, I can’t wait to share it!Print
For the bowl
- 6 cups cooked wild rice (or any grain)
- 1 tablespoon avocado oil
- 1 onion, chopped
- 1 head broccoli, cut into bite size florets
- 1 bunch kale, de-stemmed and chopped
- 1 teaspoon salt
- 1 large carrot, shredded/julienned/spiralized
- 3/4 cup golden raisins
- 3/4 cup toasted almonds, roughly chopped
For the crumbled baked tofu
- 2 packages extra firm tofu
- 4 tablespoons tamari or coconut aminos
- 2 tablespoons sriracha
- 1 tablespoon maple syrup
- 1 tsp garlic powder
For the sauce
- 1 clove garlic, grated or minced
- 1 teaspoon fresh ginger, grated or minced
- 1 teaspoon curry powder
- 1 lemon, juiced
- 2 tablespoons tamari or coconut aminos
- 1 tablespoons maple syrup
- 1/3 cup almond butter
- 2 tablespoons water, or more as needed
For the bowl ingredients
Heat a large saute pan over medium high heat, then add the oil. Add the onions and cook until the onions are translucent and beginning to brown. Add the broccoli, plus 1 tablespoon water, and cover for 1 minute. Add the kale, salt, and cover for another minute. Stir everything together and remove from heat once the kale has wilted.
For the crumbled baked tofu
Crumble tofu, toss with remaining ingredients. Spread and bake at 400F until golden brown, tossing halfway (20-30 mins).
For the sauce
Blend ingredients until smooth. You can use a regular blender, immersion blender, food processor, a whisk or simply add ingredients to a jar and shake until combined. I prefer using an immersion blender!
To arrange the bowls
Divide rice, veggies, tofu, raisins, and almonds among 6 bowls or meal prep containers. Drizzle with the almond curry sauce and enjoy!
Keywords: buddha bowl, power bowl, curry, almond curry, collective series, morgan avery, meal prep, guest chef, vegan, vegetarian, dairy free