This nourish bowl is filled with autumn flavours. A speedy napa cabbage slaw, roasted butternut squash, spicy black beans, and pomegranate seeds. It’s a great mix of textures and temperatures and you could easily mix and match some of your favourite things to add in.
This meal does come together pretty quickly, but the rice takes about 40 minutes to cook because it’s whole grain. Everything else is prepared while the rice is cooking and if you start the squash a little late for example, the rice will keep on the stovetop.
Err to the side of having the rice done before the other elements instead of the other way around. There isn’t an additional sauce to add to the bowl, but this tahini dressing would be an excellent choice if you want one.
More Seasonal Mains
Vegetarian Stuffed Pumpkins
Mushroom Pot Pie
Roasted Vegetable Pie
Vegan Mushroom Stroganoff
If you make these Harvest Bowl or any other vegetarian main dishes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
Autumn Nourish Bowl
Ingredients
Turmeric Rice
- 2 teaspoons coconut oil
- 1 small yellow onion chopped (60 grams)
- 2 cloves garlic minced
- 1 thumb ginger minced
- ½ teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon pepper
- 160 grams short grain brown rice soaked if possible
- 2 cups water or vegetable stock*
Roasted Butternut Squash
- ½ medium 750 grams butternut squash, peeled and cut into 3cm squares
- 2 teaspoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon pepper
Mustard Cabbage Slaw
- ½ napa cabbage 400 grams
- 3 tablespoons apple cider vinegar
- 3 tablespoons olive or walnut oil
- 1 teaspoon dijon mustard**
- ½ teaspoon honey or maple syrup
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
Spicy Black Beans
- 1 teaspoon coconut oil
- 170 grams cooked black beans
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
Turmeric Rice
- Heat a saucepan over medium high heat. Add the coconut oil, then the onion, and sauté for about 3 minutes, or until softened. Add the garlic and ginger and cook for another 30 seconds, then stir in the salt, turmeric, and pepper. Add the rice and cook, stirring, for a minute. Pour the water into the pot and increase the heat to high. Bring to a boil, then reduce the heat to simmer for about 40 minutes, or until all the liquid has been absorbed.2 teaspoons coconut oil, 1 small yellow onion, 2 cloves garlic, 1 thumb ginger, 1/2 teaspoon sea salt, 1/2 teaspoon turmeric, 1/2 teaspoon pepper, 160 grams short grain brown rice, 2 cups water or vegetable stock*
Butternut Squash
- Heat the oven to 180°C (350°F). Place the squash on a large, rimmed baking sheet and add the oil and spices. Use your hands to mix until the squash is coated, then bake for 30-35 minutes, or until soft and golden.1/2 medium, 2 teaspoons olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon cinnamon, 1/2 teaspoon pepper
Mustard Cabbage Slaw
- Core and slice the cabbage as thinly as possible. If you have a mandolin, you can use it, or a very sharp knife. Place the sliced cabbage into a medium bowl, and add the vinegar, oil, mustard, honey, salt, and pepper. Use your hands to massage the cabbage until it’s coated in the dressing, and let it sit for at least 10 minutes before serving. Leftovers will only keep for a day.1/2 napa cabbage, 3 tablespoons apple cider vinegar, 3 tablespoons olive or walnut oil, 1 teaspoon dijon mustard**, 1/2 teaspoon honey or maple syrup, 1/4 teaspoon sea salt, 1/4 teaspoon pepper
Spicy Black Beans
- Heat a frying pan over medium heat with the oil. Add the beans and spices, and cook, stirring, for about two minutes to heat the beans and coat them with the spices. Adjust the amount of cayenne pepper to suit your tastes.1 teaspoon coconut oil, 170 grams cooked black beans, 1/4 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1/4 teaspoon paprika, Salt and pepper to taste
- To assemble, halve each element and place into bowls. Top with pomegranate seeds and serve immediately.
Notes
* I always use water. If you use vegetable stock, reduce the salt and add it to taste when the rice is finished cooking.
** If you don’t like mustard that much, use a 1/2 teaspoon instead.
natalie says
Delicious!! I love the black beans and the author is so authentic and candid- thank you for sharing your story. hang in there for continued better days and I am rooting for you
Alexandra Daum says
<3 I hope the more we talk about it, the less isolating it becomes. You've been so instrumental in helping open a dialogue, I think, for plant-based bloggers to talk about mental illness. That rice really is the best! 🙂
Gena says
I really appreciate your sharing so candidly and bravely about your depression, Alexandra. It takes courage to speak about an experience that can be so isolating! I'm so happy that you're at a place right now where you feel a sense of peace and calm, and it sounds as if you have the tools you need to take good care of your mind and body as you move forward.
In the meantime, these bowls! Yum. Can't wait to try them, and so happy that my turmeric rice could make an appearance 🙂
Alexandra Daum says
Hi Melissa, I'm so happy to see you here!! I'm also not a fan of golden milk. If it's not chocolate milk I don't want it, hah. I started eating the turmeric rice for the same reason and it's by far the best way, in my opinion, to get more turmeric into our diets!
Alexandra Daum says
Thanks, Laurel! One of my favourite ways to have black beans 🙂
Melissa says
coming over from Instagram to see the recipe (I'm sweet.bee.garden), this looked just delicious! I've been trying to get more tumeric in my diet (and tried the whole golden milk crazy but not my thing) so this rice sounds great!
Laurel says
This Nourish Bowl is everything good about Fall food! And those spicy black beans…. can it get any better?!