Tasty Tuesday: Cauliflower Rice Vegetable Curry Bowl

It's time to be well! Whether you’re a full-fledged vegan or just want to include more veggie dishes in your diet, this wholesome bowl is both delicious and nutritionist-approved. Trust us, you'll want to whip this dish up everyday! Per Kelly LeVeque’s expert advice, if you opt for a vegetarian based meal, add protein and fat like hemp hearts coconut milk to keep you feeling full and your blood sugar leveled. Check out her amazing recipe and enjoy this meal for lunch or dinner this week!

Ingredients:
2 Tbsp avocado oil
1 large yellow onion, diced
4 medium garlic cloves, minced
1 Tbsp ginger, minced
1 Tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp cayenne
1 Tbsp tomato paste (optional)
2 cups vegetable broth
1 cup coconut milk
½ cup squash (butternut, kabocha or delicata)
½ cup carrots
½ cup broccoli
¼ cup snap peas
1 cup kale
¼ cup cilantro
¼ cup green onion
2 Tbsp hemp hearts
2 cups cauliflower rice
2 Tbsp coconut milk
1 Tbsp coconut oil

Instructions:

1. In a medium Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally for 2-5 minutes.
2. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned but not burned, 5 to 7 minutes more.
3. Add the garlic and ginger; stir continuously until fragrant, about 1 minute.
4. Add the curry, coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.
5. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
6. Add the broth and coconut milk and bring to a boil. Reduce the heat to medium-low or low and simmer for 5 minutes.
7. Add the squash, broccoli, carrots and snap peas, continuing to simmer over medium heat for 7-10 minutes. You want vegetables to be fork tender.
8. Cover, and continue to simmer until the vegetables are fork tender, checking every 5 minutes until done.
9. While vegetables tenderize, in a fry pan mix, coconut oil, coconut milk and cauliflower rice. Sauce for 5-7 minutes until done.
10. Stir in the kale and cook until wilted, about 3 minutes more.
11. Season to taste with salt. Serve with cauliflower rice and garnish with cilantro, green onion and hemp hearts.

What's better than being well? Try Kelly's Cauliflower Rice Vegetable Curry Bowl and devour the details of clean eats that will leave you feeling full any day or night of the week. Yum!