Garam Masala Vegetable Bowls with Honey Cashew Cream

Garam Masala-spiced vegetables with curry wasabi rice and honey cashew cream makes for a clean and healthful vegan dinner.

Garam Masala-Spiced Butternut Squash, Broccoli, and Kale with curry wasabi rice and honey cashew sauce | TheRoastedRoot.net #healthy #vegan #dinner #recipe

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…

  1. Garam masala-spiced butternut squash, broccoli, and kale..
  2. …mixed with curry wasabi forbidden rice.
  3. …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.

Garam Masala-Spiced Butternut Squash, Broccoli, and Kale with curry wasabi rice and honey cashew sauce | TheRoastedRoot.net #healthy #vegan #dinner #recipe

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.

Garam Masala-Spiced Butternut Squash, Broccoli, and Kale with curry wasabi rice and honey cashew sauce | TheRoastedRoot.net #healthy #vegan #dinner #recipe

Garam Masala Vegetable Bowls with Honey Cashew Cream

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Author: Julia
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Ingredients

Honey Cashew Cream:

  • 1 cup raw cashews soaked overnight
  • 2 tablespoons honey to taste, or pure maple syrup
  • ¼ cup rice vinegar

Garam Masala Vegetable Rice Bowls

  • 1-1/2 cups uncooked black rice or rice of choice
  • 1 tablespoon yellow curry powder
  • 4 cups water
  • 3 tablespoons coconut or olive oil
  • 1 small butternut squash peeled and chopped into ½- cubes (about 3 to 4 cups)
  • 1 large crown broccoli chopped into florets
  • 1 tablespoon garam masala to taste
  • 1/2 teaspoon sea salt to taste
  • 3 cloves garlic minced
  • 1 bunch green onion chopped
  • 1 small head lacinato kale chopped
  • 1 teaspoons to 2 wasabi optional

For Serving:

  • Red chili hot sauce such as sriracha
  • Sesame seeds

Instructions

  1. Add all of the ingredients for the cashew cream to a small blender and blend until completely smooth. This will require stopping the blender to scrape the sides several times. If necessary, add a small amount of water to get the mixture to blend easier. Refrigerate until ready to use.
  2. Add the rice, curry powder, and water to a saucepan. Cover and bring to a full boil. Reduce heat and simmer until all of the water is absorbed, about 40 to 50 minutes.
  3. While the rice is cooking, prepare the vegetables. Heat the oil in a large non-stick skillet over medium-high and add the butternut squash. Cover and cook, stirring occasionally, until squash begins to soften, about 3 to 5 minutes. Add the broccoli, replace the cover, and continue cooking, stirring occasionally until veggies have reached desired doneness, about 10 minutes. Add a couple of tablespoons of water about 5 minutes in to help steam the vegetables.
  4. Add the garam masala, salt, garlic, onion, and kale and stir well. Cover, and continue cooking until kale has wilted, about 3 minutes. Add the cooked rice and wasabi to the skillet with the vegetables. Stir well until everything is combined. Taste for flavor and add more sea salt or wasabi to taste.
  5. Serve with sliced avocado, sesame seeds, cashew cream and sriracha.

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Comments

  1. Taylor @ Food Faith Fitness

    I feel you. I literally pay my grocer to find boxes of kabocha squash so that I can eat it year round.
    I am basically loving the spiciness of the garam masala with that sweet honey, creamy goodness going on. EPIC COMBO HAPPENING.

    Reply
  2. Chelsea Gloeckner

    I just got two beautiful butternut squash in my box this week, along with kale and broccoli! How perfect! Definitely making this 🙂 Thanks, Sara! Also, check out my blog http://www.victae.com/blog (I featured two granola recipes of yours, giving credit to you of course, but with a few changes)-I love your work!

    Reply
  3. Sarah @ Making Thyme for Health

    Hey, it’s still snowing in a lot of places around the country so I think a big bowl of winter produce is totally acceptable.

    Garam masala is a spice that I rarely use but I can imagine it tastes amazing with roasted butternut squash and all of the sexy goodness you’ve got goin on in this bowl. I’m pretty sure I would turn into Pat Benatar once I finish eating it. The younger version, of course. Love is a Battlefield, baby. 😉

    Reply
  4. Joanne

    I always swoon for butternut also, so I totally get where you’re coming from! And frankly, it has been downright COLD in NYC lately, so roasting up big pans of root veggies sounds pretty good to me! Especially with all of my favorite warm curry spices.

    Reply
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