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
- 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
- 1/2 cup pecans
- salt and pepper (to taste)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (juiced)
- 1 cup uncooked jasmine rice
- 3/4 cup coconut water
- 1/4 teaspoon thai red curry paste (optional)
- 3/4 teaspoon curry powder (i used spicy curry powder)
- 1/8 teaspoon ginger
- 1 jalapeno (seeded and chopped)
- 1/2 cups a butternut squash (peeled cubed and seeds removed (about 1 to 1 1/2 ))
- 1/2 in an acorn squash (sliced 1/2-inch thick rounds a
- 1 small sweet potato (chopped)
- 1 1/2 cups raw brussels sprouts (stems cut off then cut in h
- 1/2 cup goat cheese or blue cheese (crumbled)
- arils from one pomegranate or may sub dried cranb
- 1 cup light (canned coconut milk)
- 3 tablespoons unsweetened (flaked coconut)
- 2 avocados (peel pitted and lightly mashed)
- Carbohydrate 26.5477550936346 g
- Cholesterol 0 mg
- Fat 60.7305742030364 g
- Fiber 8.57542112383792 g
- Protein 6.8801127553214 g
- Saturated Fat 16.5289211701831 g
- Serving Size 1 1 recipe (274g)
- Sodium 359.809941827047 mg
- Sugar 17.9723339697967 g
- Trans Fat 2.98129666832289 g
- Calories 640 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 Traveler's Delight: Roasted Harvest Veggie and Curried Avocado Coconut Rice Bowls
The aroma of warm spices and roasted vegetables fills the air, a comforting scent that transports me back to bustling markets in Southeast Asia. This recipe, Roasted Harvest Veggie and Curried Avocado Coconut Rice Bowls, isn't just a meal; it's a journey. Each ingredient, carefully selected and combined, whispers tales of exotic lands and vibrant cultures. It’s a dish born from my travels, a fusion of flavors inspired by the diverse cuisines I've encountered along the way. The vibrant colors alone are enough to make your mouth water – the deep orange of the roasted sweet potato, the emerald green of the cilantro, the creamy avocado, and the ruby red of the pomegranate arils create a masterpiece on the plate.
My love for culinary adventures began during a backpacking trip across Southeast Asia. The vibrant colors, intoxicating aromas, and unexpected flavor combinations captivated me from the very first bite of street food. The warmth of the people mirrored the warmth of their cooking; every shared meal became a story, a connection, an experience. This recipe is a testament to those experiences, a culmination of culinary inspiration gathered along winding roads and bustling marketplaces. The coconut rice, subtly sweet and creamy, is a nod to the tropical flavors of Thailand. The curry-infused avocado, a creamy delight, showcases the richness of Indian cuisine. And the roasted harvest vegetables, brimming with autumnal warmth, offer a comforting nod to simpler times.
This isn’t just a dish; it’s a story. It’s a story of discovering unique tastes, of unexpected combinations that explode with flavor. It's about sharing food with friends and loved ones, sharing the warmth and laughter of a shared meal, and embracing the adventure of life through our plates. But beyond its travel-inspired origins, this dish is remarkably adaptable to whatever ingredients you have on hand. Feel free to swap out the vegetables depending on the season or what looks best at the market. Use whatever cheese you prefer - feta, goat cheese, or even a sharp cheddar would work beautifully. Adjust the spice level to your preference; a little extra cayenne for those who prefer a kick, or leave it out altogether for a milder flavor profile. The beauty of this recipe is in its adaptability.
The process is surprisingly simple, even for a novice cook. Roasting the vegetables brings out their natural sweetness, while the creamy coconut rice and curried avocado provide a luxurious contrast. The pomegranate arils add a pop of freshness and acidity, balancing the richness of the other ingredients. This recipe is ideal for a weeknight dinner or a special occasion; it’s hearty enough to satisfy and elegant enough to impress. It's a celebration of simple ingredients transformed into something extraordinary. And that, to me, is the essence of good cooking.
Whether you're a seasoned chef or a kitchen newbie, I encourage you to try this recipe. Allow yourself to be transported to another world, savor the vibrant flavors, and share the experience with those you love. Every bite is a memory, every meal a journey. Embrace the adventure, and happy cooking!
