Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 6

Ingredients

Rice Ingredients:

  • 2 cups (500ml) brown basmati rice uncooked
  • 400 ml (14oz) coconut milk
  • 1 cup (250ml) water
  • 1 tsp (5ml) ginger grated
  • pinch brown sugar

Spice mix:

  • 1 Tbsp (15ml) curry powder
  • 1 Tbsp (15ml) cumin
  • 1/2 Tbsp (7,5ml) tumeric
  • 1/2 tsp (2.5ml) salt
  • 3 Tbsp (45ml) brown sugar

Bowl Ingredients:

  • 3 Tbsp (45ml) olive oil
  • 1 sweet potato rinsed and diced in ½” cubes
  • 1 purple potato rinsed and diced in ½” cubes
  • 4 small carrots peeled, rinsed and diced in 1/4” cubes
  • 1 cup (250ml) Brussels sprouts rinsed and halved
  • 1 red onion rinsed and quartered
  • 1 cup (250ml) chickpeas cooked

Garnish:

  • 3 Tbsp (45ml) pecans and pomegranates (optional)

Instructions

  • Preheat oven to 450°F.
  • Make coconut basmati rice. Add rice, coconut milk, water, ginger, and a pinch of brown sugar to a pot and bring to a boil. Lower heat and cook for about 30 minutes, until all liquid is absorbed.
  • Make spice mix. Combine curry powder, cumin, turmeric, salt, and brown sugar in a small bowl.
  • Spread out cut vegetables and chickpeas on a lined sheet tray. Drizzle with oil and toss in spice mix. Roast in the oven for 20 mins, turning halfway, until vegetables are browned and cooked through.
  • Garnish with pecans and pomegranate seeds (optional).
Nutrition Facts
Curry Fall Harvest Buddha Bowl with Coconut Basmati Rice
Per
 
370 g
Calories
588
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
4.5
g
28
%
Carbohydrates
 
77
g
26
%
Fibre
 
8
g
33
%
Sugars
 
15
g
17
%
Protein
 
7
g
14
%
Cholesterol
 
10
mg
3
%
Sodium
 
50
mg
2
%
Potassium
 
650
mg
19
%
Vitamin A
 
278
IU
6
%
Vitamin C
 
67
mg
81
%
Calcium
 
75
mg
8
%
Iron
 
3
mg
17
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe contributed by Elis Halenko

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