Vibrant Indian Paleo Bowl

Allergens

Nuts (Cashews)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 medium cauliflower head, cut into florets
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 medium red onion, thinly sliced
• 2 cups kale, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup roasted cashews
• 1 cup cooked and shredded chicken breast (or tofu for vegan)
• 2 tbsp olive oil
• 1 tsp garam masala
• Salt and pepper, to taste

Instructions

1. Cook the quinoa according to package instructions, then set aside.
2. In a large pan, heat olive oil over medium heat. Add cauliflower, bell peppers, onion, garam masala, salt, and pepper. Sauté until vegetables are tender.
3. Stir in cooked quinoa, kale, cherry tomatoes, and chicken or tofu. Cook for 2 3 minutes until heated through.
4. Divide the mixture into 4 bowls, then top with roasted cashews.

Chef’s Insight

This dish embodies the concept of balance, with protein, fiber, and healthy fats working together to keep you energized throughout the day.

Notes

Feel free to swap out vegetables or protein sources to suit your preferences.