Masala Bowl with Coconut Yogurt Sauce
This warm and filling bowl has a ton of good for you ingredients - kale, chickpeas, quinoa, carrots, turmeric and more. It's really easy and quick to put together - perfect for a weeknight dinner!
4 cups kale, chopped 1 can chickpeas, drained & rinsed 2 cups cauliflower, chopped 1/2 cup quinoa, uncooked 1/2 cup carrots, chopped 1 1/2 tsp curry powder 1 tsp garam masala 1/2 tsp turmeric 1/2 block firm tofu 1 can lite coconut milk 1 cup cucumber 2 lemons, juiced
1 tbsp dill 2 tbsp apple cider vinegar
ROAST THE CHICKPEAS & CAULIFLOWER
Drain and rinse 1 can of chickpeas and add to a silicon baking sheet on a roasting pan. Sprinkle with 1 tsp of curry powder.
Chop 2 cups of cauliflower and add to another silicon baking sheet on a roasting pan. Sprinkle with 1 tsp of garam masala.
Roast both pans at 400 degrees for 20 minutes.
COOK THE QUINOA
While the chickpeas and cauliflower are roasting, cook 1/2 a cup of quinoa according to its package directions. It should make about 1 cup cooked. When done, mix 1/2 tsp of turmeric and 1/2 tsp of curry powder in with the quinoa.
STEAM THE KALE
Either steam 4 cups of kale or blanch 4 cups in hot water for about a minute. If blanching, put the kale on a dish towel to soak up the extra water. The kale should turn a vibrant green.
MAKE THE COCONUT YOGURT SAUCE
In your Vitamix, food processor, or blender, combine all the ingredients and blend until smooth. Keep cool in your refrigerator before using. It makes a lot so feel free to use it as a dressing on other salads you make!
MAKE THE BOWL
Combine the kale, chickpeas, cauliflower, quinoa, and carrots together. Top with the coconut “yogurt” sauce and enjoy!