Decadent Coconut Bowl

Decadent Coconut Bowl
By now you may have noticed a recent theme in my recipes. I really like coconut milk and red thai curry paste together. I've also been in love with roasted root veggies this year. So I thought why not combine them. Here we have a bunch of roasted veggies topped with a coconut thai sauce. This isn't a soup, more like a rich sauce, hence the decadence. To go even more over the top I added in cashews and dates as well. It really is decadence in a bowl.
  • A variety of root veggies chopped: carrots, parsnips, beets, etc...
  • Handful of Kale
  • ½ cup of coconut milk
  • 1 tbsp of thai curry paste
  • Cashews
  • 1-2 chopped Dates
  • Olive Oil
  • Himalayan Salt
  1. Preheat oven to 400 and roast root vegetables on a baking sheet with olive oil and salt for about 20-30 minutes.
  2. When veggies are tender put coconut milk and red thai curry paste in a pot and cook over medium heat.
  3. Stir in Kale.
  4. Serve up desired amount of roasted veggies in a bowl, add coconut milk and kale mixture.
  5. Top with cashews and dates.