Get ready to transform your dinner routine with a mind-blowing culinary experience that'll make your taste buds dance! These roasted harvest veggie curried avocado coconut rice bowls are not just a meal—they're a flavor explosion that combines the creamy richness of coconut, the warmth of curry, and the vibrant sweetness of seasonal roasted vegetables. Perfect for vegetarians and food lovers seeking a nutritious, Instagram-worthy dish that's as easy to make as it is delicious, this recipe will become your new go-to comfort food that feels like a gourmet restaurant experience right in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 can coconut milk
- 1 tablespoon curry powder
- 2 cups mixed seasonal vegetables (e.g., squash, carrots)
- 2 avocados, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and chop seasonal vegetables like squash and carrots into uniform 1-inch cubes. This ensures even roasting and consistent cooking.
- Toss chopped vegetables with olive oil, salt, and pepper in a mixing bowl, ensuring each piece is evenly coated with seasoning.
- Spread seasoned vegetables on the prepared baking sheet in a single layer, allowing space between pieces for proper roasting and caramelization.
- Roast vegetables in the preheated oven for 20-25 minutes, turning once halfway through to ensure even browning and tender texture.
- While vegetables are roasting, prepare the coconut curry rice. In a medium saucepan, combine cooked rice, coconut milk, and curry powder. Stir gently to mix and warm over low heat.
- Slice avocados just before serving to prevent browning. Keep slices fresh by sprinkling with a little lemon juice.
- Once vegetables are roasted and golden, remove from oven and let cool for 2-3 minutes.
- Assemble rice bowls by placing coconut curry rice as the base, topping with roasted vegetables, and arranging avocado slices.
- Garnish with fresh chopped cilantro for added flavor and visual appeal. Serve immediately while vegetables are warm.
Tips
- Vegetable Roasting Secrets: Cut vegetables into uniform 1-inch cubes to ensure even cooking and beautiful caramelization. Leave enough space between pieces on the baking sheet for proper roasting.
- Coconut Curry Rice Hack: Use day-old rice for better texture, and warm the coconut milk mixture gently to preserve the delicate flavors.
- Avocado Preservation: Slice avocados just before serving and sprinkle with a bit of lemon juice to prevent browning and maintain their fresh, creamy texture.
- Spice Customization: Adjust curry powder to your taste preference—start with less and add more for a bolder flavor profile.
- Make-Ahead Friendly: Roast vegetables and prepare rice in advance, then quickly assemble just before serving for a quick weeknight meal.
- Garnish Game: Don't skip the fresh cilantro—it adds a bright, fresh note that elevates the entire dish's flavor complexity.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 8g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 0mg
