A quick note on the serving size: I did the nutrition analysis for this dish based on two servings, but it probably makes closer to three for many people. I tend to eat a smaller portion and the hubby eats a bigger portion, so what might make us dinner for two would really make me three meals. So just keep that in mind – if you’re watching your weight or your budget, you may consider dividing into three servings for a lower calorie count and cost per serving. Believe me, because of the veggies, fiber, and satiating fats – you’ll feel plenty full!
Coconut Rice & Curried Vegetable Bowl
Servings: 2 to 3, depending on how hungry you are
1 medium sweet potato, peeled and chopped
1 cup butternut squash, chopped
10 baby carrots or 2 medium carrots, chopped
1 tbsp olive oil
1.5 tsp curry powder
0.25 tsp cayenne pepper (more to taste if you like spicy!)
2/3 cup lite coconut milk
1/3 cup water
1 cup instant brown rice
Lime juice (optional)
- Preheat oven to 425 F.
- Mix chopped vegetables in a bowl with olive oil, curry powder, and cayenne pepper. Spread on a baking sheet and cook for 25 minutes, or until tender.
- Meanwhile, heat coconut milk and water over medium-high heat until it reaches a boil. Add rice and cook for a few minutes partially covered. Remove from heat and cover completely for 5 minutes.
- Mix rice with vegetables and top with avocado. I liked my dish this way, but if you prefer a squeeze of lime, you can add that too!
*If you’re looking for more protein in the dish, consider adding some tofu or chicken and cutting back a bit on the rice.
Nutrition analysis per serving (based on 2 servings):
526 calories, 28 grams of fat, 7 grams saturated fat, 85 mg sodium, 69 grams carbohydrate, 14 grams fiber, 7 grams protein, 511% DV Vitamin A, 63%DV Vitamin C, 9% DV Calcium, 15% DV Iron