Curry Fall Harvest Buddha Bowl with Coconut Basmati Rice
This bowl serves up the best fall vegetables in one pan. These seasonal vegetables are caramelized to perfection, with a little brown sugar and warming spices that pair beautifully with brown coconut basmati rice. Serve it with roasted chickpeas or your favourite protein, like chicken or tofu, for your next meal.
4small carrotspeeled, rinsed and diced in 1/4” cubes
1cup (250ml)Brussels sprouts rinsed and halved
1red onionrinsed and quartered
1cup (250ml)chickpeascooked
Garnish:
3Tbsp (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).
Estimated Cost Per Serving:
Nutrition Facts
Curry Fall Harvest Buddha Bowl with Coconut Basmati Rice