Full disclosure. I really wanted to cook something pretty today. And this dish doesn’t always need to look like this. But I’m on the verge of being ill, and all I could think about since the start of the week was making something that tasted great and looked lovely.
You could swap around the soya and flaxseed schnitzel (I used a Fry’s one) for panko-breaded tofu or another meat replacement item, but make sure you cook an extra one (no matter how many you multiply this recipe to feed) because you’ll almost certainly end up with leftovers, and this is a really easy meal to box up and sling on the commute.
Making goodness bowls
Seriously, I think goodness bowls are the only thing about the clean eating scene I’m okay with, and that’s because they’re the only thing that actually make any sense. They’re bowls of goodness, and they’re pretty easy to make for a crowd, and they involve loads of crunchy raw vegetables as well as proteins, grains and herbs. I love making these when I’m really feeling rubbish- especially hangovers or just shit days. There’s something about being able to make one bowl of great food for yourself that does a lot of good- and not just because you get to eat it.
If you’ve never made a goodness bowl of any kind before, winter is a great place to start, and so is this recipe! Begin with a simple curry like this one, and while it cooks through, prepare your chosen vegetables and toppings. You’ll nearly always make a bit too much for lunch, and it’s a great way to plow through a load of fresh produce without dealing with a salad in the middle of November. Nobody got time for that.
Feel free to swap around the rice for noodles or a cous cous or quinoa, and the other vegetables can be swapped for your faves instead- I was just using ones I had in the fridge.
For the curry, I would usually use coconut milk here, but when I finally managed to get through the door today I realised we didn’t have any, so I swapped out for almond milk, which we have a glut of, and it actually worked out a-okay!
Sweet potato and butternut squash curry bowl with agave syrup cashews, mint, kale and chilli
Makes four portions
For the sweet potato and butternut squash curry
1 white onion, chopped small
2 cloves garlic
1 tbsp red Thai curry paste
½ small butternut squash, peeled and cut into bitesize chunks
1 medium sweet potato, peeled and cut into bitesize chunks
2 cups coconut milk or almond milk
1 tin (400g) of chickpeas
Juice of 1 lime
2 red peppers, deseeded and cut into bitesize chunks
Salt and pepper to taste
1. Coat the bottom of a big pan with oil, then add the onion to cook on a medium heat until it starts to soften. Tip in the garlic and red curry paste, and stir. Pour in a little water to stop the onion from sticking, then add the butternut squash and sweet potato pieces and cook for another five minutes.
2. Now add the coconut milk, chickpeas and lime juice, and cook for another ten minutes, until the squash is almost cooked through.
3. Finally add in the chopped peppers and season to taste. Stick a lid on the pan and turn the heat right down so it simmers away while you prepare the rest of the goodness bowl ingredients.
For everything else:
50g rice per person
1 schnitzel or a few tofu pieces per person
½ red cabbage, shredded
2 carrots, ends removed, grated or shredded
Handful of kale per person
Handful of cashew nuts
1 tbsp agave syrup
1 tbsp soy sauce
Mint leaves, lime wedges, chopped spring onions, raw chilli
1. Get the rice cooking first so it will be ready by the time everything else is done. Prepare according to instructions and then bake or fry the schnitzel or tofu pieces that you’re using.
2. Prepare the red cabbage and carrot and set aside.
3. Steam the kale
4. In a dry pan, dry toast the cashew nuts, then when they’re starting to darken in colour, add agave and soy sauce to the pan and stir through. Set aside.
5. Prepare the mint leaves and extra garnishes so you’re ready to go when assembling.
Start with the rice as a base, then working in small sections of your bowl, layer around with the curry, red cabbage, carrot, kale and schnitzel, finishing off with the cashews and toppings. Eat straight away.