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California Almond Aloo Gobi Bowl

A little meal prep goes a long way. If you can find some time for some cooking the night before, try the California Almond Aloo Gobi Bowl created by the University of Massachusetts Amherst Dining team. This Indian-inspired bowl features roasted cauliflower, tender potatoes, protein-rich chickpeas, and crunchy almonds. California Almonds are rich in vitamin E, fiber, and healthy fats, making them a great choice for sustained energy. Whether you prefer it warm or cold, this dish is easy to transport and will keep you feeling full for hours.

Recipe by the University of Massachusetts Amherst Dining team on behalf of Almond Board of California

Ingredients

2 tbsp	canola oil
60 g	chopped yellow onions
2 tbsp	chopped jalapenos
2 tbsp	chopped garlic
2 tbsp	chopped ginger
1 cup	small dice tomatoes
280 g	russet potatoes, peeled and medium dice
280 g	cauliflower florets, cut into small chunks
1/2 cup	water
1 tbsp	lemon juice
85 g	almond butter
1 tsp	garam masala
2 tbsp	chopped cilantro

Step 1
In a large pot over medium heat, add the oil, onions, jalapenos, garlic, and ginger. Sweat until the onions are translucent and the garlic is fragrant.
Step 2
Add the tomatoes, potatoes, cauliflower, and water. Cover the pot and steam until the potatoes and cauliflower are fully cooked.
Step 3
Add the lemon juice, almond butter, and garam masala. Mix lightly.
Step 4
Transfer to a decorative platter and garnish with the cilantro.
Step 5
Serve this with steamed rice.

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Appetizers, Fruits & Vegetables, Sides, Vegetarian or Vegan

California Almond Aloo Gobi Bowl

Ingredients

Step 1

Step 2

Step 3

Step 4

Step 5

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