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
For the crumbled baked tofu
For the sauce
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! 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!
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