Chili and lime adds heat and tang to this vegetable-forward recipe from the Vegan Reset cookbook. Pair with baked tofu or crispy chickpeas for a punch of protein.
1 tablespoon olive oil
1 shallot, sliced
1 garlic clove, minced
1 cup chopped cauliflower
1 bell pepper, chopped
⅓ cup almonds
¼ hot red chili pepper, thinly sliced
½ cup couscous
⅔ cup boiling water
½ teaspoon salt
½ teaspoon ground cardamom
Juice of 1 lime
4 collard green leaves, chopped
2 cups chopped curly kale
Handful of fresh parsley leaves, for garnish