Curry Buddha Bowl

1: Prepare the mixed greens and purple kale as the base of the bowl.

2: Roast the eggplant, purple cauliflower, and other vegetables until tender.

3: Cook the shirataki noodles according to package instructions.

4: Grill the boneless chicken thigh with curry seasoning.

5: In a bowl, combine cashew milk yogurt, lime juice, curry powder, coconut amigos, pepper, and tahini to make the dressing.

6: Assemble the bowl by layering the greens, roasted vegetables, shirataki noodles, and grilled chicken.

7: Drizzle the yogurt-tahini curry dressing over the top and garnish with pumpkin seeds and shiso.