Happy Monday! Ha – sorry. I couldn’t help myself. Hopefully this Monday’s smooth sailing for you. I’ve got a good bit of work on my desk, but at least my lunch is already cooked.*
*See what I did there. At leas the transitions in this post are smooth sailing, eh?
I’ve been wanting to link up with Heather’s Meatless Monday posts for a while, but I just keep forgetting. The Meatless Monday linkups go from A to Z, and this week is K is for kale. Does anyone else think kale is one of the prettiest veggies? Just me?
Cauliflower Curry Bowl
- 2-3 cups kale, washed and torn, stems removed
- 3/4 cup grains of choice (I used bulgur.)
- 2 1/2 cups water (about 30-50% more than cooking instructions per grain of choice)
- 2 bay leaves
- dash of salt
- 1/2 large head of cauliflower
- 15 baby carrots or 3 medium carrots
- 1 TBS + 1 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp red pepper flakes
- 1 can chickpeas, rinsed and drained (optional)
- Sriracha (optional)
- Boil water in a medium pot. Add half the kale and boil 2-3 minutes. Remove kale, and cook the second batch. Remove second batch after 2-3 minutes. Don’t worry if you leave some floaters.
- Add salt and grains to the boiling water, and add bay leaves. Reduce heat, cover, and let simmer. Bulgur, quinoa, and millet all cook in about 15 minutes.
- Meanwhile, “rice” the cauliflower in a food processor. Then grate carrots in the food processor. Transfer cauliflower and carrots to a microwave-safe dish, and microwave covered for about 4-5 minutes to steam and soften.
- When grains have finished cooking, stir in the curry powder, turmeric, and red pepper flakes. Next, stir in the kale followed by the cauliflower and carrot mix. If adding beans, stir those in as well.
- Prior to serving, top with Sriracha to taste, if desired.
You kind of make your own kale broth at first.
This veggie bowl is packed with veggies! I know it can be frustrating to have a recipe that calls for half a head of cauliflower or 3/4 a bunch of kale, but you can easily whip up a stir fry with these veggies later in the week (or make kale chips – squeeee!). Make this yours; throw in whatever other veggies you’ve got on-hand. I think peas would be a great addition.
If you’re eating this as a side dish, leave out the beans. I added the beans for a little extra protein since this is going to be my lunch for about 4 days in a row. My mix comes to about 255 calories per serving (4 servings), 2g fat, 49g carbs, 16g protein, and 13g fiber. Yowza – that’s a good bit of vegan protein and fiber!
I learned something making this recipe. Don’t photograph your food on gold chargers; I don’t care how well they match your seasonal décor! I guess I’m just starting to get a bit too excited for Thanksgiving.
- Anyone else make big one-pot meals to eat on all week?
- Anyone else getting a little too excited for Thanksgiving?