When I go online to do a Google search for recipes, the last thing I want to do is read a big long blog before I get to the main event. And no offense to all you wonderful bloggers out there, but that’s what I find most often when a recipe pops up on the internet. No thanks!
Once and for all I’m here to end this madness…let’s get to the point! Last week I made a delightful potato dish for dinner, and it was a hit on Facebook so I thought I’d share the recipe with you here.
So…dadadadaaaaaaaa! Here it is (and you didn’t have to read a bunch of my babble to get to it)!
Curried Potato Buddha Bowl
For the potatoes…
· Approx. 6-8 medium sized potatoes, golden or red skin (I like red skin the best!), chopped into bite size chunks
· Curry powder (amount is based on how much spice you like)
· 2-3 tablespoons coconut oil
· Pink Himalayan Sea Salt & black pepper to taste
For the sauce…
· 1 15oz can Trader Joe’s organic reduced fat coconut milk
· 1 tablespoon coconut oil
· 2 tablespoons coconut aminos or organic tamari (I used coconut aminos)
· 1 clove of fresh garlic, minced
· 1.5 teaspoons curry powder
· 4 drops pure stevia extract (no additives…Trader Joe’s has a great one, or find the NOW brand on Amazon)
· Small handful fresh cilantro (leaves and stems included)
· Pink Himalayan Sea Salt to taste, approx. ¼ teaspoon
For the Buddha Bowl…
· 1 large green zucchini, sliced into small discs
· ½ sweet onion, chopped
· a little coconut oil for the sautee
· 1-2 green onions, chopped
· Small bunch of cilantro, finely chopped
· ½ cucumber, chopped small
· 1-2 carrots, peeled and chopped into small slices
- 1 small ripe avocado
Heat oven to 375. Place potato chunks into a baking dish and add coconut oil, curry powder according to how much spice you like (I like medium, so I added approx. 1 tablespoon if I had to guestimate), salt and pepper to taste. Mix all ingredients until blended evenly, and place in the oven. Bake for about 60 minutes, or until potatoes are tender enough to eat.
While the potatoes are cooking, chop all veggies for Buddha Bowl and set aside, making sure to separate the zucchini and sweet onion from everything else (we are going to sautee these on the stove…the rest will be served raw).
To make the sauce, simply add all ingredients to a high speed blender, bullet or Vitamix and blend until uniformly mixed. You want this to be quite liquidy…sort of a “soup” consistency.
Tip: Be sure to blend until the coconut oil is uniformly blended, as sometimes it can create sort of a coconut oil “foam” on top…you don’t want this. If this happens, blend for longer and on a higher speed. Or, feel free to eliminate the coconut oil altogether. (Although, full disclosure, I have not tried eliminating the coconut oil.)
About 15-20 minutes before the potatoes are done baking, chop the zucchini and sweet onion, and warm a pan to medium heat on the stove. Add enough coconut oil to the pan to sautee, then add zucchini and sweet onion. Sautee for about 10 minutes, until tender. Feel free to add any seasonings you’d like to these. I added sea salt and pepper, just enough to give it a little “umph,” if you know what I mean!
Once the potatoes are done, remove them from the oven and allow them to cool for 2 minutes before serving.
Assembling your Buddha Bowl…
Add the following items to a serving bowl, in the following order:
· A bunch of potatoes (these should be on the bottom of your bowl)
· Sauteed zucchini and sweet onions
· Raw veggies
· A sprinkle or two of cilantro & some avocado slices
· As much sauce as you want!
Now DIG IN!
My husband and I really enjoyed this one…a melting of Indian and Thai cuisine, very grounding and nourishing, anti-inflammatory and helps to stimulate digestion. Gluten free, grain free, free of processed sugars, soy free (if using coconut aminos), corn free, vegan, amazing!
If you try this recipe and like it, please share on social media and tell us in the comments below!