Vegan Peanut Butter Curry Bowl

1. Prepare the peanut butter curry sauce: Combine the 1/2 cup soaked and drained cashews, 2 tablespoons peanut butter, 2 tablespoons yellow curry paste, 2 tablespoons coconut aminos, curry powder, sea salt, ground ginger, ground cumin, 2 tablespoons honey, 1/2 cup warm water, and a splash of lime juice in a blender. Blend until the sauce is smooth and creamy.
2. Prepare the bowl components: Steam the broccoli until tender-crisp. Roast the carrots and onions, seasoned with curry powder if desired, until caramelized. Cook the white basmati rice according to package directions. Sauté the kale until wilted.
3. Assemble the bowl: Arrange the steamed broccoli, roasted curry carrots and onions, white basmati rice, and sautéed kale in a bowl. Drizzle generously with the prepared peanut butter curry sauce and serve.