Roasted Harvest Veggie, Curried Avocado + Coconut Rice Bowls
Ingredients
Roasted Harvest Veggies
-
½
cup
butternut squash, peeled, cubed
-
½
each
acorn squash, sliced into ½-inch thick rounds
-
1
small
sweet potato, chopped
-
1½
cups
raw brussels sprouts, halved
-
2
tablespoons
olive oil
-
1
teaspoon
chili powder
-
¼
teaspoon
cayenne
-
2
tablespoons
maple syrup
-
pinch
salt and pepper
-
½
cup
pecans
-
½
cup
goat cheese or blue cheese, crumbled
-
1
each
pomegranate, arils (or dried cranberries)
Coconut Rice
-
1
cup
uncooked jasmine rice
-
1
cup
light canned coconut milk
-
¾
cup
coconut water
-
½
teaspoon
salt
-
3
tablespoons
unsweetened flaked coconut
-
1
tablespoon
coconut oil
Curried Avocado
-
2
each
avocados, peeled and pitted
-
¼
cup
fresh cilantro, chopped
-
1
each
jalapeno, seeded and chopped
-
1
each
lime, juiced
-
¼
teaspoon
thai red curry paste (optional)
-
¾
teaspoon
curry powder
-
⅛
teaspoon
ginger
-
1
teaspoon
honey
-
salt and pepper
to taste
Instructions
- Preheat the oven to 425°F.
- Whisk together olive oil, chili powder, cayenne, maple syrup, and a pinch of salt and pepper.
- Spread the veggies on baking sheets and drizzle with the olive oil mixture, tossing to coat.
- Roast the veggies for 35 to 45 minutes, stirring halfway through, adding pecans in the last 15 minutes.
- While the veggies roast, combine coconut milk and coconut water in a pot, bring to a low boil.
- Add rice, salt, flaked coconut, and coconut oil to the pot, stir, cover, and reduce heat to low for 10 minutes.
- Turn off the heat and let the rice sit covered for another 20 minutes.
- In a bowl, lightly mash the avocados and mix in cilantro, jalapeño, lime juice, curry powder, honey, ginger, and seasoning.
- To serve, add rice to bowls, top with roasted veggies, avocado mixture, and sprinkle with cheese, pecans, and pomegranate arils.
Nutrition Facts (estimated)
Servings
6
Calories
383
Total fat
20g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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