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Vegan Amaranth Bowl with Garam Masala Butternut Squash — Freezer-Friendly Grain Bowls from Sarah Crowder


Serves 4
2 tablespoons + 1 teaspoon coconut oil, divided use
1 cup dry amaranth
2 cups water
10 ounces cubed, cooked, and frozen butternut squash
1 teaspoon garam masala
8 ounces frozen, chopped collard greens
2 cloves garlic, finely chopped
1 apple, cored and thinly sliced



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