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Curried Cauliflower & Kale Bowl

Curried Cauliflower & Kale Bowl

Active time: 25 min
Total time: 25 min
Serves: 3
Here's another grain-filled bowl to add to your arsenal—this one is a soup gussied up with curry, pepper flakes, and cashews.

Steps

1

Make Fixings for Bowls

Ingredients

  • 1 cup quinoa rinsed & drained (≈3 cups cooked)
  • 18 fl oz unflavored plant milk (≈2 1⁄4 cups)
  • 1⁄2 (32-fl oz) carton low-sodium vegetable broth (≈2 1⁄4 cups)
  • 1 lb + 8 oz fresh or frozen cauliflower florets roughly chopped (≈4 1⁄2 cups)
  • 12 oz sweet potatoes, scrubbed & chopped (≈2 1⁄4 cups)
  • 3⁄4 yellow onion chopped (≈3⁄4 cup)
  • 1 tablespoon mild curry powder (or more to taste)
  • 1 dash cayenne pepper (optional)
  • 3 oz kale stemmed & thinly sliced (≈3 cups)
  • sea salt
  • freshly ground black pepper
  • 1 1⁄2 scallions (white & green parts) thinly sliced (≈3 tablespoons)
  • 3 tablespoons roasted unsalted cashews (optional) chopped
  • 1⁄3 teaspoon crushed red pepper flakes (optional)
PREPARE GRAINS In a saucepan over high heat, bring quinoa and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork. SIMMER SOUP In a stockpot over high heat, combine plant milk, vegetable broth, cauliflower, sweet potatoes, onions, curry powder, and cayenne pepper (if using). Cover and bring to a boil. Reduce heat to low and simmer until potatoes are tender, 15 minutes. FINISH SOUP Stir in kale and cook until wilted, 1 to 2 minutes. Season with salt and pepper to taste. SERVE Serve soup over quinoa. Top each bowl with scallions, then sprinkle with cashews and pepper flakes, if desired.