One Pan Indian Spice Bowl
Anybody want a quick, healthy meal to satisfy their brief lunch break? Perfect, I have just the thing! Sautéeing veggies, along with flavorful spices is something I’ll never grow tired of. It’s so simple to incorporate new flavors, every time. I’ve gotten sporadic cravings for Indian food, and this bowl hits the spot every time. It’s bound to make you feel like you’re sitting in a restaurant, minus the check!
Ingredients:
1 medium sweet potato, diced
avocado oil, for sautéeing
1.5- 2 cups cauliflower, riced
3 cups greens (arugula, bok choy, kale, spinach)
2-3 tbsp red onion, diced
1 tbsp garam masala
1/2 tbsp. curry powder
1 tsp. each: black pepper, cumin, garlic powder, paprika, turmeric
1/2 avocado
rosemary, for garnishing
ebtb seasoning, for garnishing
Directions:
Drizzle avocado oil on a skillet, and turn the stove-top onto medium heat.
Add raw, diced sweet potatoes, then pour the cauliflower rice in.
After a few minutes, add the greens, onions, and garlic, and stir until well combined.
Once the potatoes have started to crisp up, and the onions start to brown, add the pepper, cumin, paprika, turmeric, garam masala, and curry powder.
Stir everything around, allowing the flavors to mix for about one minute.
Transfer ingredients into your bowl of choice.
Slice or dice the avocado half, and place it on top of your bowl.
Garnish with rosemary and ebtb seasoning.
Grab a fork and enjoy!
Notes:
To save time on the stove-top, I recommend microwaving your diced sweet potato for 2 - 3 minutes, to give them a head start!
