Roasted Harvest Veggie, Curried Avocado + Coconut Rice Bowls
Plus some pomegranates too (if I knew how to do that winking emoji I so would, but I am lame and don’t).
So I gotta say, this is kind of the best healthy comfort food I have had in a while. I could totally eat this all week; carbs, coconut, curry, avocado, maple roasted fall veggies, pecans.
Plus some cheese.
Gotta throw in a little cheese. I mean, it is Monday, cheese makes a Monday more palatable.
Speaking of Monday and the weekend, how was yours? Hopefully it was good and relaxing.
Mine was definitely not relaxing, but then over here that pretty much never happens. Really, I think it is impossible.
But actually I did do some thinking over the weekend. Just thinking about this blog, you guys, and how I love every single second of what I do every day.
Ok, well not every second. I totally dread the hour to an hour and half I spend at the end of the day scrubbing down the kitchen. Yeah, that is definitely my very least favorite part of my day. I gotta do it though, if I don’t I honestly cannot concentrate knowing the kitchen is dirty. Totally OCD about it.
This may be a little boring, or maybe even a little too heavy for some of you, but I just feel like writing today. If you only want to read about the food, I totally understand. But you should skip down to the last paragraph!
Anyway, I was thinking about how I have certain people in my life that are clearly very disapproving and unsupportive of what I am doing.
And by doing, I mean recipe developing, making messes, cooking, baking, styling, photographing (and sometimes screaming) writing, pinning, and just plain working my happy little butt off day in and day out.
What I am about to write may be ballsy to post for all to read, but honestly I am not worried at all. Those said unsupportive people do not read what I write on here every. single. day. They do not look at the photos I work so hard to make better and better on a daily basis. When we do actually talk, which over the years has become more and more rare, I am never asked about the site or my side free-lance projects I am working on. It is all just ignored.
Completely. Superficial conversation.
I know this is heavy for a Monday and typically I really like to keep things fun and stress free around here, but lately I feel like it might be good for you guys to really get to know me.
To be able to relate.
And for some reason I feel like pretty much everyone can relate to this type of experience in one way or another.
Best friends, boyfriends, husbands, parents, grandparents? At some point in everyone’s life I think they are going to go against the opinions of their loved ones, or their friends, or even their bosses and do what they think they need to do.
And that is what I did.
I went the untraditional route.
The route that had me finish college at eighteen, and did not present me with the typical college experience, another major source for disapproval. Yet it was also the route that led to food blogging and a life so busy, so grateful and so happy.
I have decided that I am tired of feeling bad I let them down? The people in my every day life: mom, dad, brothers, sister, friends, cousins, they all could not be happier for me. And really, that is all I care about. I have finally decided to let it go.
I am doing what I want, and even though it takes all my courage to say this, I am actually somewhat successful at it too. It still amazes me. Like I really cannot believe it.
For some reason today, I feel extra grateful.
And I just thought I would share a little detail of my life. Even if it is not some amazing story, and even if it is not beautifully written (my writing is definitely my weakest area of blogging) – it is still something I felt I should share.
The point is don’t let people hold you back. You have to do what is right for you, not any one else. And at this point in my life this is right for me. I am without a doubt the happiest I have ever been in my life. Sure I may be the busiest I have ever been, the tiredest I have ever been and at times stressed, but it is all in a good way. It works for me!
And I am done with the heavy stuff.
Let’s talk easy, HEALTHY, fall COMFORT food.
Basically, it is the fall version of this bowl.
And I may just like it better. It seriously has all of my very favorite things. Butternut squash, acorn squash, brussel sprouts, sweet potatoes, pomegranates, pecans, coconut rice and avocado flavored with curry.
With a little sprinkle of goat and blue cheese.
So much flavor in one bowl.
And it is so easy to throw together. The ingredient list is long, but once you get the veggies in the oven, start the rice and mash-up the avocado you have a good thirty to thirty-five minutes to just chill. Clean the kitchen, take a shower, read a book, talk to your mom (!), make some dessert, drink a beer or whatever!
Oh and the smells? The smells are amazing. The smells alone makes this dish worth making.
Roasted Harvest Veggie, and Curried Avocado + Coconut Rice Bowls
Course: Main Course
Keyword: rice bowl
Roasted Harvest Veggies
- 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 here is how to [deseed the pomegranate | https://www.halfbakedharvest.com/deseed-pomegranate-pictures/]
- 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
- 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!
So pretty too? Just could not stop taking photo, after photo. Sorry, but not really!