Veggie Curry Bowl
Ingredients:
- 1/2 cup red grapes
- 2 eggs
- 2 cups spinach
- 1/2 cup asparagus, chopped
- 2 tablespoons curry powder
- 1/2 cup coconut milk
- 2 slices sour dough bread
- 1/2 cup Greek yogurt
- 1 cucumber, diced
- 1/2 cup shishito peppers, sliced
- 1/2 cup red peppers, diced
- 1/2 cup almond milk
- 2 cups spinach
- 1/2 cup soy curls
- 1/2 cup bulgar wheat
- 1/2 cup millet
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine red grapes, eggs, spinach, asparagus, curry powder, coconut milk, and Greek yogurt. Mix until all ingredients are evenly distributed.
3. Spread the mixture into a greased 9x13 inch baking dish.
4. Bake in preheated oven for 25 minutes, or until the top is golden brown.
5. Meanwhile, in a large skillet over medium-high heat, cook shishito peppers, red peppers, and almond milk until peppers are tender.
6. Add spinach, soy curls, bulgar wheat, and millet to the skillet and cook for an additional 5 minutes.
7. To assemble the bowls, divide the cooked vegetables and grains among four bowls. Top each bowl with the baked curry mixture.
8. Serve with a slice of sour dough bread. Enjoy!