Roasted Veggies with Tumeric Avocado and Coconut Rice

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Welcome to PureFormulas’ Superfood Cooking Challenge, where we challenge you to start your year on the right foot and cook your way to a healthy new you! Most people see January as the month to start the new diet…We say throw the new diet out the window and become familiarized with your kitchen and superfoods!

This recipe takes roasted veggies to the next level and even those that do not care that much for squash will become a fan after one bite out of this dish. The roasted squash, potatoes, and brussel sprouts have an incredible sweet and spicy flavor and comes in very nicely with this delicious coconut rice and avocado. And speaking of superfoods, oh my! This one is strongly competing for first place when it comes to nutrients and yumminess. To make this recipe a breeze to prepare, we have divided it in 3 phases: roasted veggies, coconut rice, and turmeric avocado. The roasted veggies takes the longest, so make sure to prep the veggies, place them in the oven and while they are roasting, you can make the rice. Lastly, mash the avocados and its ingredients so that by the time you are done, the veggies and rice should be finishing up as well and ready for you to enjoy!

Check our Superfood guide to know more about the superfoods used in this recipe 

Roasted Veggies with Tumeric Avocado and Coconut Rice

Roasted Veggies with Tumeric Avocado and Coconut Rice

 

Roasted Squash and Potatoes with Turmeric Avocado and Coconut Rice
Serves 4
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For the roasted veggies
  1. ½ butternut squash (peel, remove seeds and cut in cubes)
  2. ½ acorn squash (remove seeds and cut in slices
  3. 1 medium potato cubed
  4. 1 ½ cups raw brussel sprouts
  5. To season
  6. 2 tablespoons honey
  7. 1 teaspoon chili powder
  8. ¼ teaspoon red pepper
  9. 2 tablespoons olive oil
  10. Pinch of Himalayan salt
  11. Top with
  12. ½ cup chopped pecans
  13. ½ cup feta cheese
  14. ½ cup dried blueberries
For the coconut rice
  1. 1 cup brown rice (uncooked)
  2. 1 cup coconut milk
  3. ¾ cup coconut water
  4. ½ teaspoon Himalayan salt
  5. 3 tablespoons unsweetened shredded coconut
  6. 1 tablespoon coconut oil
For the turmeric avocado
  1. 2 hass avocados
  2. ¼ cup fresh cilantro
  3. 1 lemon
  4. ¼ teaspoon turmeric
  5. ¼ teaspoon white pepper
  6. Pinch ginger
  7. 1 teaspoon honey
  8. Salt to taste (I used about 3 pinches)
How to make the roasted veggies
  1. Preheat the oven to 425 degrees F.
  2. In a small bowl, whisk the ingredients to season the roasted veggies.
  3. Spread the veggies out in a baking sheet covered with aluminum foil. Pour the seasoning on top making sure that it coats all the veggies and place in oven. After 20 minutes, carefully stir the veggies and add the pecans. Close oven and allow veggies to cook for 20 extra minutes (or until tender).
  4. When serving, top with pecans, feta cheese, and dried blueberries.
How to make the rice
  1. Add the coconut milk and coconut water in a medium pot and place on stove on medium-high heat. When contents start to boil, add the brown rice, coconut shreds, salt, and coconut oil. Mix all the ingredients, cover the pot and turn down heat to low, allowing the rice to cook in low heat (about 10 minutes).
  2. Turn off the heat, stir the rice, and cover the pot once again for about an extra 20 minutes so the rice finishes cooking.
How to make the turmeric avocado
  1. In a medium bowl, mash the peeled avocados and add in all the other ingredients.
  2. Serve the roasted veggies, rice, and avocado together.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
PureFormulas http://blog.pureformulas.com/
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