Step 1: Make Fixings for Bowls
- 1 cup quinoa rinsed & drained (≈3 cups cooked)
- 18 fl oz unflavored plant milk (≈2 1⁄4 cups)
- 1⁄2 (32-fl oz) carton low-sodium vegetable broth (≈2 1⁄4 cups)
- 1 lb + 8 oz fresh or frozen cauliflower florets roughly chopped (≈4 1⁄2 cups)
- 12 oz sweet potatoes, scrubbed & chopped (≈2 1⁄4 cups)
- 3⁄4 yellow onion chopped (≈3⁄4 cup)
- 1 tablespoon mild curry powder (or more to taste)
- 1 dash cayenne pepper (optional)
- 3 oz kale stemmed & thinly sliced (≈3 cups)
- sea salt
- freshly ground black pepper
- 1 1⁄2 scallions (white & green parts) thinly sliced (≈3 tablespoons)
- 3 tablespoons roasted unsalted cashews (optional) chopped
- 1⁄3 teaspoon crushed red pepper flakes (optional)
PREPARE GRAINS
In a saucepan over high heat, bring quinoa and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.
SIMMER SOUP
In a stockpot over high heat, combine plant milk, vegetable broth, cauliflower, sweet potatoes, onions, curry powder, and cayenne pepper (if using). Cover and bring to a boil. Reduce heat to low and simmer until potatoes are tender, 15 minutes.
FINISH SOUP
Stir in kale and cook until wilted, 1 to 2 minutes. Season with salt and pepper to taste.
SERVE
Serve soup over quinoa. Top each bowl with scallions, then sprinkle with cashews and pepper flakes, if desired.