Curry Buddha Bowl
Serves 220 mins prep30 mins cook
A colorful and nutritious Curry Buddha Bowl featuring mixed greens, purple kale, roasted eggplant, roasted purple cauliflower, seafood mushrooms, kabocha squash, kusa squash, shirataki noodles, pumpkin seeds, shiso, and grilled curry boneless chicken thigh. It’s drizzled with a delicious yogurt-tahini curry dressing made with cashew milk yogurt, lime juice, curry powder, coconut amigos, pepper, and tahini.
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What you need
Instructions
1: Prepare the mixed greens and purple kale as the base of the bowl. 2: Roast the eggplant, purple cauliflower, and other vegetables until tender. 3: Cook the shirataki noodles according to package instructions. 4: Grill the boneless chicken thigh with curry seasoning. 5: In a bowl, combine cashew milk yogurt, lime juice, curry powder, coconut amigos, pepper, and tahini to make the dressing. 6: Assemble the bowl by layering the greens, roasted vegetables, shirataki noodles, and grilled chicken. 7: Drizzle the yogurt-tahini curry dressing over the top and garnish with pumpkin seeds and shiso.View original recipe