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
Add 1 tablespoon coconut oil to a medium pot over medium-high heat. Once the oil is melted and hot, add the amaranth and sauté until the grains start popping, about 2 minutes. Add the water and increase the heat to high until the water comes to a boil. Stir the amaranth once, reduce the heat to low, cover, and cook until tender, about 15 minutes. Remove from the heat and keep covered until ready to assemble the bowls.
Melt 1 teaspoon coconut oil in a medium skillet over medium heat. Stir in the butternut squash and sprinkle with the garam masala and a pinch of salt. Sauté until heated through, about 5 minutes. Move the squash to a bowl and return the skillet to the stove. Add remaining 1 tablespoon coconut oil, the collard greens, garlic, and a pinch of salt. Cook, stirring often, until the collards are hot, about 5 minutes.
Divide the amaranth among four bowls. Top with an equal amount of the squash, collards, and apple slices and serve immediately.