I’m so excited to be sharing this brand new recipe with you today!

I’ve been carrying around a lot of inspiration from my recent month volunteering at Hollyhock Retreat Center and this recipe comes from that inspiration.

This was one of my favorite meals at Hollyhock and I knew that I had to come home and put my own spin on it.

So, that’s what I’m sharing today.




Easy to make.

Because this bowl is delicious both warm and cold, it’s the perfect dish to make the night before you’re hitting the road or wanting something easy to lunch at work the next day.

Cook time: 35-45 minutes

Serves: 4


  • 3 C kale, roughly chopped
  • 1 C brown or wild rice
  • 1 Tbsp coconut oil
  • 1 head organic cauliflower
  • 2 tsp curry powder
  • 1 tsp salt
  • 1 Tbsp coconut oil
  • 2 C purple cabbage, thinly sliced
  • 2 C mushrooms, thinly sliced
  • 1/2 cucumber, diced
  • 2 carrots, grated
  • 3 green onions, chopped
  • 1/2 C raw almonds
  • 1 Tbsp tamari
  • Sprinkle of sesame seeds

Thai Almond Dressing:

  • ¼ cup almond butter
  • ¼ cup water
  • 1 Tbsp tamari
  • Pinch of chili flakes
  • 1 Tbsp fresh ginger, grated
  • 3 cloves garlic
  • Juice from ½ a lime
  • Salt to taste


1. Heat oven to 400 F. Roughly chop the cauliflower and place in a large bowl. Coat with 1 Tbsp of coconut oil and then sprinkle on the curry powder and salt. Cover a baking sheet in parchment paper and roast the cauliflower for 20-25 minutes until fork tender and golden.

2. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil over medium-high and then reduce to low, cover, and simmer for 25-35 minutes until cooked.

3. In another medium saucepan, steam the kale. Use a steaming basket or simply add 1 cm of water to the bottom of the pot and bring to a low boil. Once the kale is wilted, drain excess water and season with salt & pepper. Set aside.

4. Heat a large skillet and add 1 Tbsp coconut oil. When the pan is hot, add the cabbage and mushrooms. Saute until well cooked – about 10 minutes. Turn off the heat and set aside.

5. Make the tamari almonds. Combine the chopped almonds and tamari into a small bowl. Transfer to a small baking sheet and roast in the oven with the cauliflower for about 5 minutes until they look dry and toasted. Remove and let cool.

6. Make the dressing: combine all ingredients into a high-speed blender and blend on high until smooth.

7. Dish the rice into 4 bowls. Top with roasted cauliflower, steamed kale, sauteed cabbage and mushrooms, cucumber, carrot, green onions, tamari almonds and a drizzle of dressing. Enjoy!

Happy Cooking!

Love & Good Food,


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