Garam Masala-spiced vegetables with curry wasabi rice and honey cashew cream makes for a clean and healthful vegan dinner.
Color me cuckoo, but I’m still sucking face with winter produce in spite of the fact that it’s Spring. I know, I know…radishes, asparagus and fava beans are everything, but when I spy butternut squash, I can’t help but gawk like a smitten tween crushing on her history teacher. I had a hot internal debate about posting the recipe due to the fact that it’s kind of a winter carb sesh, but I just had to share it because it’s basically the best (vegan) meal I’ve had in a long time.
There’s so much going on in these bowls, I can barely describe it. Let’s break it down into parts for easy comprehension purposes. We’ve got…
- Garam masala-spiced butternut squash, broccoli, and kale..
- …mixed with curry wasabi forbidden rice.
- …topped with sesame seeds, avocado, sriracha, and honey cashew cream sauce.
POW! So.much.flavor. So freah, s0 clean, so heart warming, it’s like a flipping Pat Benatar concert. Shadows.of.the.Night status. Insert fist bump emoji here.
While the recipe is made in 3 different parts, it’s super simple to prepare. All’s it is is sauteed veggies on a bed of rice, topped with hippy sauce. Nothing too ludicrous, right? A definite weeknight meal fo sho.