Coconut Curry Bowl–OH HELLS, YEAH!!!!

I’ve been on a bit of a Buddha bowl jag for the past week–likely because last April when the news of the world started becoming particularly bleak, I responded by making FAR too many comfort-inspired meals that relied heavily on things like white flour, air-fried potatoes, and some kind of veggie burger or seitan creation. And when you haven’t had a Buddha bowl for a while…well, it tastes like heaven.

You remember the contents of the Buddha bowl, right? A green, a bean, a grain, and a sauce!

Today’s concoction consists of a variety of roasted vegetables, a few pickled ones, and a delicious coconut curry sauce. I got the idea for this bowl from Peas and Thankyou’s Veggie & Farrow Bowl, but changed up the grain, the choice of vegetables, and the cooking method. I also adapted the sauce by adding tahini, broth, and a bit of my secret weapon–BTB!

So, first off, make this sauce!

Coconut Curry Sauce

1 cup cashews
1 cup unsweetened coconut milk
2 TBS yellow curry powder
2 tsp red curry paste
1 tsp red pepper flakes
1/2 tsp salt
1.5 tsp Better Than Bouillon Vegetable Base
2 TBS tahini
1/2 cup vegetable broth

Blend in the Vitamix until smoooooth!

Next, cube…

1 large russet potato
1 medium yam or sweet potato

…and air-fry for 10 minutes.

Stop the air fryer and add….

2 cups broccoli florets

…and continue air-frying for another ten minutes. Remove from air-fryer and set aside.

Next toss with a few dollops of the coconut-curry sauce until nicely covered (not too much now!)….

2 cups trimmed and halved Brussels sprouts
2 cups cauliflower florets

Air fry until al dente–about ten minutes.

Cook up some brown basmati rice in the Instant Pot and…..

ASSEMBLE!

Place a cup of rice in each of two bowls, top the rice with a generous portion of each of the air-fried vegetables, top with a nice big blob of the coconut-curry sauce, and then add some quick-pickled beets, quick-pickled red onions, quick-pickled cukes, and some sliced avocado on the side. Sprinkle the top with unsweetened coconut flakes and black sunflower seeds and there you go!! Don’t forget to add the pickled vegetables because the light sweet-vinegar-y taste provides a nice contrast to the rich coconut-curry sauce.

And the result is DEEEE-licious!!