I’ve been craving green things since returning from last week’s vacation. And I found my mind wandering to the Green Bowl I had at Be Love in Victoria. Fresh, clean & vibrant. A perfect bowl to reset feeling moody and sluggish after over indulging while away.
And I was able to use some fresh basil I found at the market this past weekend in the Green Curry Sauce.
I think thai basil would have been better, but sometimes ‘ya gotta work with what you have 😉
Green Goddess Bowl (makes 3 good-sized lunch portions)
1 tbsp of coconut oil
1/2 cup cremini mushrooms, sliced
1 small head of broccoli, trimmed & chopped
3 pieces of baby bok choy, ends trimmed, sliced
1 cup cooked beans (your choice! I used pink beans)
1/4 of an avocado, sliced
1/4 cup of cilantro, trimmed & roughly chopped
1/4 cup of cashews
Green Curry Sauce
1/2 cup light coconut milk
1.5 tsp of green curry paste
2.5 tbsp of coconut aminos (or soy sauce)
1/4 tsp each of garlic & ginger powder
Heat a wok on medium heat on the stove. Add the coconut oil and sautée the mushrooms until they soften. Add the broccoli and sautée for 3-4 minutes (I added a bit of water to help it cook). Add your bok coy and cook for another 3-4 minutes. While your veggies are cooking, prepare your green curry sauce by whisking all of the ingredients in a bowl. Add the sauce to your cooked veggies and voilà!
I served it over rice and garnished it with cilantro, avocado & cashews.
I originally made this for lunch, but it would make a great supper too. If you have a good tolerance for spice (unlike me!), I would suggest adding more curry paste.
What’s your favourite meal when you get back from vacation?