Peanut Butter Curry Bowl

1. Prepare your base components: Roast carrots and onions seasoned with curry powder, cook white basmati rice, and sauté kale. These can be prepped over the weekend and stored in the fridge.
2. For the broccoli, steam it in the microwave for approximately 3 minutes until tender. Toss the steamed broccoli with a drizzle of EVOO and a pinch of sea salt.
3. To make the peanut butter curry sauce: Combine the soaked and drained cashews, peanut butter, yellow curry paste, coconut aminos, curry powder, sea salt, ground ginger, ground cumin, honey, warm water, and a splash of lime juice in a blender. Blend until the sauce is completely creamy and smooth.
4. Assemble your bowl by arranging portions of the steamed broccoli, roasted curry carrots and onions, white basmati rice, and sautéed kale.
5. Finish by pouring the creamy peanut butter curry sauce generously over the entire meal.