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
