Almond Curry Buddha Bowl

Recently, I shared this recipe live on Instagram with my friend Carly from Fit Living Eats! She lives in Orlando, and though we've never met in person, we absolutely feel like we know each other! Carly interviewed me for her blog, so click here to find out more about me - including my approach to cooking, what gets me excited in the kitchen, and what single food I could eat for the next 90 days.

Find it here! The Collective Series: Almond Curry Buddha Bowl 

This recipe is actually multiple recipes in one - so feel free (and I highly recommend) to save the dressing separately, or remake the tofu on it's own! Although it may seem like a lot of ingredients or steps, I promise it's easy! 

This recipe makes 6 bowls, so it's perfect for a family or for meal prep.

Almond Curry Buddha 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 leaves, stems removed 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 crumbled baked tofu
Crumble tofu, toss with remaining ingredients. Spread and bake at 400F until golden brown, tossing halfway (20-30 mins). 

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 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!
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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!