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Roasted Harvest Veggie and Curried Avocado Coconut Rice Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 12 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Fusion/Contemporary
  • Diet: Vegetarian

Description

These Roasted Harvest Veggie and Curried Avocado + Coconut Rice Bowls combine the warm, earthy flavors of autumn vegetables with a fragrant curried avocado topping and creamy coconut-infused jasmine rice. Perfectly balanced with spicy, sweet, and tangy notes, this comforting bowl is both nourishing and vibrant, great for a wholesome weeknight meal or a seasonal dinner gathering.

Ingredients

Roasted Vegetables

  • 1/2 cup butternut squash, peeled, cubed, seeds removed (about 1 to 1 1/2 cups)
  • 1/2 an acorn squash, sliced into 1/2-inch thick rounds, seeds removed
  • 1 small sweet potato, chopped
  • 1 1/2 cups raw Brussels sprouts, stems cut off and halved
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons maple syrup
  • Pinch of salt and pepper
  • 1/2 cup pecans

Curried Avocado

  • 2 avocados, peeled, pitted, and lightly mashed
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and chopped
  • 1 lime, juiced
  • 3/4 teaspoon curry powder (preferably spicy)
  • 1/4 teaspoon Thai red curry paste (optional)
  • 1/8 teaspoon ground ginger
  • 1 teaspoon honey
  • Pinch of cayenne pepper
  • Salt and pepper to taste

Coconut Rice

  • 1 cup uncooked jasmine rice
  • 1 cup light canned coconut milk
  • 3/4 cup coconut water
  • 1/2 teaspoon salt
  • 3 tablespoons unsweetened flaked coconut
  • 1 tablespoon coconut oil

Toppings

  • 1/2 cup goat cheese or blue cheese, crumbled
  • Arils from one pomegranate or dried cranberries as a substitute

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
  2. Prepare Olive Oil Mixture: In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon chili powder, 1/4 teaspoon cayenne pepper, 2 tablespoons maple syrup, and a pinch of salt and pepper to create a flavorful coating for the vegetables.
  3. Roast Vegetables: Spread the cubed butternut squash, acorn squash rounds, chopped sweet potato, and halved Brussels sprouts in a single layer across one or two baking sheets. Drizzle the olive oil mixture over the vegetables and toss well to coat evenly. Roast in the oven for 35 to 45 minutes, stirring halfway through for even cooking. For the last 15 minutes, add 1/2 cup pecans to the veggies and toss them to roast alongside, adding crunch and flavor.
  4. Cook Coconut Rice: While vegetables roast, prepare the rice by combining 1 cup coconut milk and 3/4 cup coconut water in a medium pot. Bring this mixture to a low boil over medium heat. Add 1 cup uncooked jasmine rice, 1/2 teaspoon salt, 3 tablespoons unsweetened flaked coconut, and 1 tablespoon coconut oil. Stir gently to mix. Cover with a lid, reduce heat to the lowest possible setting, and cook on low for 10 minutes. Afterward, turn off the heat completely and let the rice steam covered for an additional 20 minutes without lifting the lid. Once done, fluff the rice with a fork.
  5. Make Curried Avocado: In a bowl, lightly mash 2 avocados. Add 1/4 cup chopped cilantro, 1 chopped jalapeño (seeded), juice of 1 lime, 3/4 teaspoon curry powder, 1/8 teaspoon ginger, 1 teaspoon honey, 1/4 teaspoon Thai red curry paste (optional), a pinch of cayenne, and salt and pepper to taste. Mix gently and mash again lightly to combine all flavors without making it too smooth.
  6. Assemble Bowls: Divide the coconut rice evenly among six bowls. Top each bowl with a generous portion of the roasted vegetables and pecans mixture. Add a good dollop of the curried avocado on top. Sprinkle with crumbled goat cheese or blue cheese and scatter pomegranate arils or dried cranberries for bursts of sweetness and color. Serve immediately and enjoy!

Notes

  • If you don’t have pomegranate arils, dried cranberries are a great substitute for a sweet, tart contrast.
  • The level of heat can be adjusted by modifying the amount of chili powder, cayenne, or jalapeño used in the recipe.
  • Covering and steaming the rice after cooking helps it stay fluffy and prevents it from drying out or sticking.
  • The Thai red curry paste is optional; including it adds a deeper curry flavor to the avocado mix.
  • Use fresh ingredients for the best flavor, and peel and cube all vegetables roughly the same size to ensure even roasting.

Find it online: https://suerecipe.com/roasted-harvest-veggie-and-curried-avocado-coconut-rice-bowls-recipe/