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Garam Masala Vegetarian Bowl (Need Macros)

Squash Fried Rice Garnish

Squash

Ingredients

  • 1 Medium Butternut Squash
  • 1 Tbsp Olive Oil
  • 1 Tsp Garam Masala
  • Sea Salt

Directions

  1. Preheat oven to 425F(convection yes –if youhave it). Cut squash inhalf long way. Place squash halves on parchment lined baking sheet. Drizzle with EVOO and Garam Masala.
  2. Roast for 45-60 minutes, until very soft. Scoop out of skin and mash with a little garam masala and sea salt.

Fried Rice

Ingredients

  • Olive Oil
  • Garam Masala
  • 1 Medium Bermuda Onion , diced
  • 1 C Collard Greens , chopped
  • 2 C Forbidden Rice , cooked
  • 1 C Edamame Beans , shelled and defrosted
  • 1 C Pineapple (fresh or frozen/defrosted), diced
  • Sea Salt & Pepper

Directions

  1. Heat EVOO in saute pan over medium heat. Add onion and garam masala and sea salt; saute until soft and fragrant. Add collard greens and sea salt; saute until soft. Add rice and saute until warm and lightly crispy. Add edamameand pineapple until warmed through. Lightly finish with more Garam Masala for aroma.

Garnish

Ingredients

  • Micro Greens I used Micro Cilantro because it pairs well with Coriander in the Garam Masala, Cilantro, minced
  • Plain Yoghurt –Unsweetened, traditional for Indian dishes

Directions

  1. Assembly:
  2. In a bowl, start with a layer of mashed squash. Next layer is the fried rice. Then top with garnishes.
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