Tom Brady's Sweet Potato, Broccoli and Kale Bowl

Brady writes, "This recipe is quick and easy to prepare, but still combines a variety of delicious flavors and interesting textures."

MAKING LEMONGRASS CURRY SAUCE

• 4-inch lemongrass stalk (smashed)
• 2 cups water
• ¼ cup raw cashews
• ¼ cup raw Brazil nuts
• ½ Tbsp. lime juice
• 1 tsp. rice wine vinegar
• 1 Tbsp. curry powder
• Salt to taste

Directions:

• In a saucepan over medium heat, bring lemongrass and water to a boil, and simmer down to about ¾ cup of total liquid.
• Strain and put into a high-powered blender with nuts, lime juice, vinegar, and curry powder and blend until smooth. Season with salt.

PREPARING SWEET POTATOES, BROCCOLI, AND KALE AND ASSEMBLING BOWL

• ¾ cup quinoa (soaked and cooked)
• 1 cup kale (chopped)
• ½ cup broccoli (small florets)
• 1 medium sweet potato
• 1 Tbsp. shredded carrot
• ½ Tbsp. garlic (minced)
• 1 Tbsp. tamari almonds (chopped)
• 1 Tbsp. coconut oil
• Salt to taste
• 2 Tbsp. water
• 2 Tbsp. lemongrass curry sauce

FOR SWEET POTATOES:

Scrub sweet potato under cold water, dry, and bake at 375°F for 25 minutes. Let cool and cut into wedges, then toss with ½ Tbsp. coconut oil and salt. Lay wedges cut side up on a perforated sheet pan lined with parchment paper and bake at 375°F for 35 minutes (until crispy).

FOR BROCCOLI:

In a small sauté pan over medium heat, add 2 Tbsp. water and broccoli. Cover and steam for 1 minute. Remove broccoli and wipe pan dry.

FOR KALE:

In a small sauté pan over medium heat, toast garlic in ½ Tbsp. coconut oil until golden brown. Turn off heat, add kale, and cover for 1 minute (until kale is wilted). Arrange all components side by side in a bowl. Serve 2 Tbsp. of lemongrass curry sauce and almonds on the side.

From "The TB12 Method: How to Achieve a Lifetime of Sustained Peak Performance" by Tom Brady