Roasted Harvest Veggie and Curried Avocado Coconut Rice Bowls
Try this Roasted Harvest Veggie and Curried Avocado Coconut Rice Bowls recipe.
Try this Roasted Harvest Veggie and Curried Avocado Coconut Rice Bowls recipe.
- 1/2 teaspoon salt
- salt and pepper to taste
- 2 tablespoons maple syrup
- pinch of salt and pepper
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 tablespoon coconut oil
- 1/4 teaspoon cayenne
- 1 lime, juiced
- 1/4 cup fresh cilantro chopped
- 1/2 cup pecans
- 1 jalapeno, seeded and chopped
- 1 cup uncooked jasmine rice
- 3/4 cup coconut water
- 3 tablespoons unsweetened flaked coconut
- 1 cup light canned coconut milk
- 1/2 a butternut squash peeled, cubed and seeds removed (about 1 to 1 1/2 cups)
- 1/2 an acorn squash sliced in 1/2-inch thick rounds and seeds removed
- 1 small sweet potato chopped
- 1 1/2 cups raw brussels sprouts stems cut off then cut in half
- 1/2 cup goat cheese or blue cheese crumbled
- arils from one pomegranate (here is how to [deseed
- 2 avocados, peel pitted and lightly mashed
- 1/4 teaspoon thai red curry paste (optional)
- 3/4 teaspoon curry powder (i used spicy curry powder)
- 1/8 teaspoon ginger
- Carbohydrate 13.1759387734087 g
- Cholesterol 0 mg
- Fat 15.1988935507591 g
- Fiber 3.11885528095948 g
- Protein 2.23027818883035 g
- Saturated Fat 4.13808029254577 g
- Serving Size 1 1 Serving (101g)
- Sodium 87.4896286859284 mg
- Sugar 10.0570834924492 g
- Trans Fat 0.750849167080722 g
- Calories 188 calories
Step-by-step
- Preheat the oven to 425 degrees F.
- In a small bowl whisk together the olive oil, the chili powder, cayenne, maple syrup and a pinch of salt and pepper.
- Spread the veggies out in a single layer on one or two baking sheets. Drizzle the olive oil mixture over the veggies and toss well to coat. Roast until vegetables are tender and starting to brown, 35 to 45 minutes, stirring the veggies halfway through. During the last 15 minutes add the pecans and toss to coat.
- While the veggies roast start the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork. Note that rice can cook differently for everyone, this is just what works for me.
- Make the curried avocado. In a bowl lightly mash the avocado. Stir in the cilantro, jalapeño, lime juice, curry powder, honey, ginger, cayenne and a pinch of salt and pepper. Lightly mash once more.
- To assemble your bowls, add rice to each bowl top with roasted veggies and dollop with a good amount of avocado. Top with goat cheese or blue cheese, the roasted pecans and pomegranate arils. Serve!
A Busy Mom's Guide to Delicious and Healthy Weeknight Dinners: Roasted Harvest Veggie and Curried Avocado Coconut Rice Bowls
As a working mom, time is my most precious commodity. Dinnertime is often a chaotic rush, a whirlwind of homework, after-school activities, and the ever-present need to get a healthy, satisfying meal on the table. This Roasted Harvest Veggie and Curried Avocado Coconut Rice Bowls recipe has become a lifesaver – a delicious and nutritious meal that’s surprisingly easy to make, even on the busiest of weeknights.
The beauty of this recipe lies in its simplicity and flexibility. The roasting of the vegetables is largely hands-off, allowing me to focus on other tasks while the oven does the work. The vibrant mix of butternut squash, acorn squash, sweet potato, and Brussels sprouts brings a beautiful autumnal flavor profile to the table. I love how the sweetness of the squash perfectly balances the slight spice from the chili powder and cayenne pepper. The addition of pecans adds a satisfying crunch, a textural element that makes this bowl so much more exciting.
The coconut rice is another highlight. The combination of coconut milk and coconut water creates a creamy, subtly sweet base that complements the savory roasted vegetables beautifully. It's incredibly easy to make – simply combine all ingredients in a pot, let it simmer, and then let it rest. The result is fluffy, flavorful rice that’s far more interesting than plain white rice. This step is perfect for prepping ahead. I often make a larger batch of rice on the weekend and store it in the fridge for quick weekday meals.
But it's the curried avocado that really elevates this bowl to another level. The creamy avocado, infused with fragrant cilantro, zesty lime juice, warming curry powder, and a hint of spice from the jalapeño, adds a delightful layer of flavor and creaminess. This is an unexpected element, and one my kids find surprisingly enjoyable. It’s a way to sneak in healthy fats and antioxidants without them even noticing. The curry powder I use is often a spicy blend, adding a subtle kick without being overwhelming – but you can adjust the spice level to your family’s preferences.
The final assembly is quick and straightforward. I typically serve the bowls family-style, allowing everyone to customize their portions. The goat cheese or blue cheese adds a tangy counterpoint to the sweetness of the vegetables and rice, and the pomegranate arils contribute a burst of juicy sweetness and beautiful color. The entire process, from start to finish, takes about an hour, but much of that time is passive cooking – meaning you can be tending to other things while your meal practically cooks itself.
Tips and Variations:
- Prep ahead: Roast the vegetables and cook the rice ahead of time. Store them separately in the refrigerator and reheat when ready to assemble the bowls. This is a fantastic time-saving tip for busy weeknights.
- Customize your veggies: Feel free to substitute your favorite fall vegetables, such as carrots, parsnips, or broccoli.
- Spice it up: Adjust the amount of cayenne pepper to control the level of spiciness. For a milder dish, omit the cayenne entirely.
- Add protein: To make this a more substantial meal, add grilled chicken, shrimp, or tofu.
- Make it vegetarian: This recipe is naturally vegetarian, but the addition of protein can easily convert it to a complete meal.
- Leftovers are great! This recipe makes wonderful leftovers. The flavors meld together beautifully when reheated, creating an even more delicious meal the next day.
This Roasted Harvest Veggie and Curried Avocado Coconut Rice Bowls recipe is more than just a meal; it’s a testament to the fact that healthy, delicious, and convenient can coexist, even in the midst of a busy family life. It’s become a staple in our home, a meal that everyone looks forward to, and one that’s both satisfying and stress-free to prepare. I hope you enjoy it as much as we do!
Beyond the Recipe: This recipe embodies a philosophy of mindful eating – choosing nutrient-rich ingredients, taking the time to prepare a nourishing meal, and savoring the flavors and textures. It’s a small act of self-care in a busy day, a way to nourish not only my family but myself as well. In a world that often feels overwhelming, taking the time to prepare a healthy and delicious meal becomes a source of grounding and peace. It’s a reminder that even in the midst of chaos, there’s always time for a little bit of culinary joy.
