Roasted Harvest Veggie, and Curried Avocado + Coconut Rice Bowls
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 4.4 (12)

Roasted Harvest Veggie, and Curried Avocado + Coconut Rice Bowls

NUTRITION · PER SERVING65M COOK
CAL 29%·PRO 20%
CARBS 61G43% OF CAL
12G FIBER31G OTHER18G TOTAL SUGAR
FAT 36G56% OF CAL
15G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A nourishing grain bowl with maple-roasted fall vegetables, curried coconut rice, creamy avocado, and pecans. Warming spices balance fresh herbs and lime. Comforting yet light.

maingrain bowlgluten freevegetarian
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 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 and seeds removed)
  • 1 small sweet potato (chopped)
  • 1 1/2 cups raw brussels sprouts (stems cut off then cut in half)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 2 tablespoons maple syrup
  • pinch of salt and pepper
  • 1/2 cup pecans
  • 1/2 cup goat cheese or blue cheese (crumbled)
  • arils from one pomegranate or may sub dried cranberries
  • 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
  • 2 avocados (peel, pitted and lightly mashed)
  • 1/4 cup fresh cilantro (chopped)
  • 1 jalapeno (seeded and chopped)
  • 1 lime (juiced)
  • 1/4 teaspoon thai red curry paste (optional)
  • 3/4 teaspoon curry powder (I used spicy curry powder)
  • 1/8 teaspoon ginger
  • 1 teaspoon honey
  • salt and pepper (to taste)
PREP
20M
SODIUM
492MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.