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Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins
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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.
Heck YES!
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
Servings: 6 Servings
Calories Per Serving: 383 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
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/]
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
Curried Avocado
- 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
Instructions
- 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!
Hi Tieghan!
I made this tonight :)! It was really good. Its a ton of ingredients and I made a few swaps but it wasn’t actually a lot of work. I really recommend people give this a go. The curried avocado is gonna be added to so much stuff now…
Thanks so much, Martin! So happy you loved it!!
This looks incredible.
Thank you, Nikki!
Have you looked at your site on an iPad? Six ad pop-ups so far asking me to install some cursed game. I bet when the page reloads after I post this comment I will see them six times again. Exciting!
Yep, six more times. And ease up on the woe is me shit, ok?
i came across your blog from iowa girl eats. this dish looks absolutely delicious! my dh and i are currently going gluten, dairy, and soy free and this looks to fit the bill. just one question, though, what do you think if i omit the cheese? will it change the dish completely? or do you think it will be okay? also, as a first time reader, i appreciate your honesty. it’s refreshing to read (as weird as that may sound). thanks in advance.
HI!! You can totally leave the cheese out! The dish will still be awesome! Thanks so much and I am excited to have you have a new reader! 🙂
This was so good! I was skeptical at first but the pictures looked so wonderful I had to try. I left out the cheese mostly because I didn’t have any in the fridge, but it was still delicious.
Thanks so much, Sarah! So happy you loved this!
The directions call for ginger but it doesn’t say how much. Can you please post how much?
Thanks!
I’m excited to make this.
Hey Ella! I just updated the recipe, it is 1/8 teaspoon! Thanks for letting me know!
Hope you love these!
Tieghan – THANK YOU!!! I made this tonight and it was a WILD HIT! I was drawn to it because it is so visually lovely but then I worried a tiny bit about all the different flavors. Well, there was zero need to worry, everything complimented each other perfectly and it was super delicious.
Awesome you!!! Thanks!
Thanks so much, Ella!! I am SO happy you love this!!
Yes, please! I want to jump right in!
And adding in another comment – you are so brave to be following what you want to do. Keep that with you and you will always be happy and successful!! 🙂
Awe! Thank you so much, Deborah!!
Hehe! Thanks!
I just wanted to comment to say that I found this post incredibly inspirational, so thank you for that. I am so happy to have found your website, I can’t wait to try many of your incredible mouth watering recipes! Keep up the amazing work!
Thank you so much, Jean! I am So happy to have you as a new reader! Hope you love everything you try!
I stumbled on your recipe via Pinterest. I made this for dinner tonight. It was delicious! Great job! The only thing I had trouble with was the rice. My rice took longer to make. I had to cook it more after I waited the 20 minutes. Otherwise, a very tastey dish! Thank you!
Hey Renee! Rice can be really tricky and cooks differently for everyone, this is just the way that I have found works for me. Sometimes you have to play around with the cooking times to see what works for you.
Thanks so much for making these bowls. I am so happy you loved them! 🙂
I am very glad that you haven’t let anyone stop you from doing this!! You are a FANTASTIC cook/baker!! I look forward to seeing what you’ve created, all the time!! Speaking of that, what a downright tasty looking meal you’ve created here. You can cook for me any day girl, any day!! 🙂
Awe, thank you so much! You are the sweetest, Jocelyn! I would love to cook for you any time!
You are so right, Teighan! You simply cannot please everyone, all of the time. But if you are happy, and those closest to you are happy, and proud of you, then that is really what matters. Not everyone understands the world of blogging for what it really is. I face that a lot. They don’t know how much work it can be and they don’t see it as a “real job.” That’s not your problem though. You get it, and girl, you are KILLING it, like every day. Keep it up 😉
This totally just put a huge smile on my face. Thank you!! You are so sweet and kind! 🙂
You outta be smiling! You’re on top of the bloggy world.
I think a lot of times when people hear “blog,” they’re thinking “diary.” So now, when people ask me what I do I tell them I run a recipe website. For some reason that is more legit in their small minds 😉
Awe, thank you so much!! You are the sweetest, Allie! Thanks for the tip too, I will try that!
Tieghan, it’s my dream to do what you do! To have a successful blog that you are passionate about, where you can be creative and inspire others – you’re amazing! I get a lot of crazy looks when I tell people that I wish to one day quit my day job and put all my efforts into blogging full time. Life is short, you gotta do what makes you happy! 🙂
Oh wow, thank you so much!! I really hope you get to make your dream a reality!! It is truly the best!!
Thanks again!
SO pretty! Seriously, I make rice bowls all the time and they look lazy. These look gorgeous. I have to step it up. I love pomegranates so much, LOVE that you put goat cheese AND blue cheese, and love that you thought to put them with coconut rice. You’re seriously amazing at what you do. I definitely have to try roasting all these veggies together at home. My family is on board with most roasted veggies, but they think the house smells awful when I’ve got Brussels sprouts going (broccoli, too). Maybe all the other veggies will cover up their smell. Doesn’t bother me, but.. it’s a pain trying to feed people who are complaining the whole time 😉
Ha!! I totally no what you are talking about. My family is honestly the very same way!!
Thanks so much, Cristina!
You just keep cooking your little heart out! You are doing what makes you COMPLETE in life and that is what matters. Not to mention you have a great family and a huge food community to support you and keep you going.
Awe!! Thank you so much, Meagan! Your support is amazing! 🙂
You do amazing with your photos and every day is something new and wonderful here! It’s easy to see you are doing what you love. Definitely love this kind of comfort food!!
Thank you so much, Gaby!! Your comment totally made my night! 🙂