Brady bowl Ingredients and directions

brady bowl
healthy bowl brady tom ingredients and directions


For the lemongrass curry sauce:

  • 4-inch lemongrass stalk, smashed
  • 2 cups water
  • 1/4 cup raw cashews
  • 1/4 cup raw Brazil nuts
  • 1/2 tablespoon lime juice
  • 1 teaspoon rice wine vinegar
  • 1 tablespoon curry powder
  • Salt to taste 

For the bowl:

  • 3/4 cup quinoa, rinsed and cooked
  • 1 cup chopped kale
  • 1/2 cup small broccoli florets
  • 1 medium sweet potato
  • 1 tablespoon shredded carrot
  • 1/2 tablespoon minced garlic
  • 1 tablespoon chopped tamari almonds
  • 1 tablespoon coconut oil
  • Salt to taste
  • 2 tablespoons water


  1. For the lemongrass curry sauce: 
  2. In a pot over medium warmth, heat lemongrass and water to the point of boiling, and cool off to around 3/4 cup of complete fluid. 
  3. Strain and put into a powerful blender with nuts, lime juice, vinegar, and curry powder. Mix until smooth. Season with salt. 

For the bowl: 

  1. Preheat stove to 375°F (190°C). 
  2. Scour yam under virus water, dry, and heat for 25 minutes. Give cool and slice access to wedges, at that point throw with 1/2 tablespoon coconut oil and salt. 
  3. Lay wedges cut-side up on a punctured sheet dish fixed with material paper and heat at 375°F for 35 minutes (until fresh). 
  4. In a little sauté dish over medium warmth, add the broccoli and 2 tablespoons water. Cover and steam for 1 moment. Eliminate broccoli and wipe dish dry. 
  5. In a similar skillet over medium warmth, toast garlic in 1/2 teaspoon coconut oil until brilliant earthy colored. Mood killer heat, add kale, and cover for 1 moment, until kale is withered. 
  6. Orchestrate all parts next to each other in a bowl. Serve 2 tablespoons of lemongrass curry sauce and almonds as an afterthought.

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