Ingredients
2 large sweet potatoes, peeled and cut up into cubes
1 large head of cauliflower, chopped into smaller pieces
3-5 cups of shredded kale
3 cups of shredded roasted chicken (can use other meat or beans)
1 TBSP olive oil
1 TBSP of coconut oil
4 TBSP of almond butter
2-3 cloves of minced garlic
1 TBSP of curry powder (adjust this to taste with more or less - my kids prefer this to be at 1/2 TBSP)
1/2 cup of water or broth
2 tsp of garlic powder (can just use more fresh garlic)
1 can of full fat pure coconut milk from a can
2 TBSP of tomato paste (sometimes I use tomato sauce or stewed tomato)
1 tsp of maple syrup (can omit this or use a tiny bit more)
S&P to taste
Instructions
1. Preheat oven to 425F.
2. Toss the sweet potato and cauliflower in olive oil and spread on a parchment paper lined baking sheet. Roast for 20-25 min.
3. In a bowl, mix almond butter, tomato paste and coconut milk. Combine until very smooth.
4. Heat coconut oil in the bottom of a large pot or a skillet. Sauté the garlic and the curry powder for 2-3 min.
5. Add the sauce and broth/water to the pot and bring to medium heat. Let it simmer for 5-7 minutes until it has slightly thickened. Taste the sauce add S & P and adjust for desired flavor and spice.
6. Now add the shredded chicken, roasted cauliflower and sweet potato and kale to the pot and stir until well combined.
7. Serve on cauliflower rice or some steamed quinoa.
Posted March 8, 2024
