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Almond-Curry-Meal Prep-Power-Bowl-Recipe-by-Chef-Avery---FitLiving-eats-by-Carly-Paige

Almond Curry Buddha Bowl w/ Guest Chef Morgan Avery


Scale

Ingredients

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

Instructions

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

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