This is my first Pinterest challenge this year! So I thought I will pick something on the healthy side. I think we all have been guilty of heavy eating during holidays and I am sure every one of you would love to start fresh and come back to a healthy eating routine. This awesome and wholesome bowl full of veg has instantly caught my attention! And I am glad it did, because this magic bowl is full of flavour! It actually taste real and the combination of flavours really works. So why not to try?
ROASTED VEGGIE, CURRIED AVOCADO AND COCONUT RICE BOWLS adapted from Half Baked Harvest
(roasted veggies)
- 1/2 butternut squash, pealed, seeds removed and sort of cubed (I kind of sliced it in wedges)
- 1 sweet potato, chopped (I pealed it as well, but I wish I left the skin on)
- 250g bag of brussels sprouts, all sliced in half
- 2 tbsp olive oil
- 1 tsp cayenne
- 2 tbsp maple syrup
- salt and pepper to taste
- 1 handful pecans
(coconut rice)
- 1 cup uncooked brown rice
- 2 cups coconut water
- pinch of salt
- 80g creamed coconut, grated
- 1 tbsp coconut oil
(curried avocado)
- 2 ripe avocados, pealed and pitted
- handful coriander leaves, chopped
- 1 green chilli, deseeded and sliced
- 1 lime, juiced
- 1tsp curry powder (used mild one)
- 1cm cube ginger, pealed and grated
- 1 tsp honey (got mine from Florida!!!)
- salt and pepper to taste
(for assembly)
- handful of goat cheese or blue cheese (tried both and preferred goat cheese in this combination)
- arils from one pomegranate
1. Start by roasting the veg. In a small bowl (or a cup) whisk together the olive oil, cayenne, maple syrup and a pinch of salt and pepper. Spread the veggies out in the baking dish and drizzle the olive oil mixture over them and toss well to coat. Roast it in C210 preheated oven until vegetables are tender and starting to brown (about35 – 45 min), stirring the veggies halfway through. During the last 15 minutes add the pecans and toss to coat.
2. Meanwhile, cook the rice. Add the rice, coconut water, salt, coconut oil and creamed coconut to a medium size pot and cook it as usual. As I have electric cooker I cook my rice this way (although I really hate electric cookers at least it is good for cooking rice and stuff!). So I bring the rice pot to boil and then I switch the cooker off. The heat that remains on the electric plates will finish cooking the rice without burning it! Just don’t be tempted to open the lid while magic happens!
3. Final step is to make curried avocado! Just pull all the ingredients to the food processor and whizz… ta da!
4. To combine the bowls just add a little bit of everything: roasted veggies, rice and curried avocado. Sprinkle the bowls with some cheese and pomegranate arils.
Enjoy!
Rasa xoxo