This is a recipe from Cook Like a Cavewoman combined with a little bit of my own magic sense of creativity. She does her dish with sweet potatoes and green beans, but I change this dish up each time I make it. Instead of chicken, I’ve served the veggies in curry sauce over a piece of baked Chilean Sea Bass (pictured). Last night I made it with the chicken, but used red peppers and asparagus tips. If you’re going vegetarian, skip the animal protein all together and use your own combination of favorite veggies. If you’re not avoiding grains, serve this dish over brown rice instead of the cauliflower risotto.
Get the original recipe HERE.