So much has changed in 2020 but my love for the Curry Cauliflower Grain Bowls has not! I wasn’t happy when Crisp & Green changed their Chef Curry Bowl a couple years ago but I grew to like it, especially last year when I was pregnant and just after, and with that I bring you the Curry Cauliflower Grain Bowl 2.0!
Very similar to my Curry Cauliflower Grain Bowl I shared over 2 years ago (crazy how fast time use to fly by) but swapping jicama for roasted sweet potatoes, no carrots, and instead of chickpeas going with tofu since I’m loving it again. Of course customizable and you can swap and switch things up just like I did compared to the Chef Curry at Crisp & Green. Usually I just order as is but less rice and more veggies.
We all missed “life as usual” during this pandemic and while there were some ways to enjoy things at home this was one of the things I missed most and couldn’t order curbside for pick up or make at home for some time. So when I was able to get everything to make it at home and enjoy it for pick up I enjoyed it multiple times per week for a few weeks!
Even enjoying it with one of my best friends outside grabbing lunch together. Crazy how much we don’t realize how much we really need and enjoy the simple things and take them for granite and don’t realize until it’s too late. Speaking of I went to Trader Joe’s for the first time, masked and socially distanced of course, for the first time in over 4 months. It was worth the 10 minute wait outside in line.
Curry is one of my favorite comfort foods and this is a great way to enjoy it for lunch, or dinner. It’s perfect for meal prep too! I make the rice and all the veggies ahead in big batches and then enjoy it for days for dinner (once because that is all the family can take usually) and days for lunch.
I personally like it cold so prepping ahead works perfect for a quick lunch or dinner. I feel it has more intense flavor when it’s chilled vs warm. Sometimes I have to make more rice, or sweet potatoes if Baby G eats them, so those might be warm but overall it isn’t a hot meal.
Turmeric is still a love and great for reducing inflammation so even more reason, plus healthy whole food nutrition, to enjoy this bowl as much as I can!
More recipes linked up below for Meatless Monday! Hope you consider joining me and my co-host Deborah!
Curry Cauliflower Grain Bowl 2.0
Flavor and nutrition packed gluten free and vegan Curry Cauliflower Grain Bowl 2.0 is meal prep friendly and great for lunch or dinner. Brown rice, roasted curry cauliflower, sauteed red pepper and onions, roasted sweet potatoes, optional crispy citrus tofu, fresh mint, and a Ginger Curry Dressing!
1- 1 1/4cbrown rice, or quinoa(used a sprouted brown rice blend and 4 servings is 1 1/4c dry)
1/2a headNapa cabbage, shredded (6-7 cups)
3-4cpeeled and cut into 1" cubes sweet potato
4TBSP extra virgin olive oil, divided
1-2red peppers, thinly sliced
1large yellow onion, sliced into wedges
1head cauliflower, chopped
1-2TBSPhomemade curry seasoning, recipe below
sea salt and pepper
8-12fresh mint leaves
Ginger Curry Dressing, recipe below
Ginger Curry Dressing
1/3cextra virgin olive oil or avocado oil
2TBSP white wine vinegar
1-2TBSP homemade curry seasoning, recipe below
1tsphoney or agave
1/2tspfresh grated ginger, or more to taste(I usually add a little more)
1/2tspfreshly ground black pepper
Homemade Curry Seasoning
2TBSP ground turmeric
1TBSP cardamom, optional
1 1/2tspdry mustard
Crispy Citrus Tofu
1orange, zested and juiced
2TBSP honey or agave
Drain tofu then cut in half width wise (so it's about 1" thick) and press tofu between paper towels (or bread towel).
Lay paper towels down on a plate or cutting board. Place tofu on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with a cast iron skillet, or something heavy. Let sit for about 20 minutes while preparing the Curry Seasoning.
Mix all the ingredients for the Homemade Curry Seasoning today and shake or stir to combine.
Making the dressing, whisking or shaking all the ingredients together in a glass container with a tight fighting lid. Place dressing in the refrigerator.
Preheat oven to 425F, or you can also use an air fryer (12-15 minutes at 375F in the air fryer).
Peel the sweet potatoes and chop into roughly 1" pieces, toss or spray with oil and spread on baking sheet or air fryer basket. If cooking in the oven you can do everything together.
Line 2 rimmed baking sheet with foil and set aside. In a large bowl toss cauliflower with 2 tablespoons of olive oil. Sprinkle in curry seasoning and toss. Spread cauliflower on baking sheet and wash your hands. Sprinkle generously with sea salt and pepper. In a bowl toss sweet potato with 1 tablespoon of oil and spread on the other foil lined baking sheet. Bake cauliflower and sweet potato for about 20-40 minutes, checking at 20 minutes as sweet potatoes will likely be done. You can also cook cauliflower, sweet potatoes, and tofu in an air fryer.
Cut pressed tofu into cubes, here I cut them into 20 pieces per slice of tofu, 40 pieces total.
Zest orange, toss toff pieces with orange zest and juice from the orange.
Spread tofu on a non stick rimmed baking sheet or one lined with parchment paper and air fry, 12-15 minutes at 375F in the air fryer until crispy, or pan fry in a hot pan with a little oil.
While the veggies are cooking cook rice according to package instructions. You can also sauté peppers and onions at the same time. Heat 1 tablespoon of oil in a large skillet, add peppers and onions and sauté, about 10 minutes.
Let veggies and rice cool for 5 minutes.
If serving warm in a large bowl toss together rice, sweet potato, cauliflower, tofu, and peppers and onions. Add shredded cabbage, tear mint leaves into pieces add and toss. Shake dressing and pour over the salad, toss together, and enjoy! If prepping ahead and eating within the next 24 hours you can mix it all together and store in an airtight container or for best texture or if you will be eating in a couple days store everything in airtight containers in the refrigerator and toss it all together just before enjoying, see note above.
*This salad can be served warm or cold and is a great recipe for meal prep and making a head, cooking up all the ingredients ahead of time and throwing together or putting the salad together and enjoying over a few days. If prepping I don’t shred cabbage or carrots together until just before to keep crispness.