This vegan autumn bowl is filled with butternut squash, cabbage, pomegranate, & turmeric rice. Spicy, colourful, & simple, this is comfort food at its best.
Course Main Course
Cuisine Vegan
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 2people
Ingredients
Turmeric Rice
1tablespooncoconut oil
1small yellow onionchopped (60 grams)
2clovesgarlicminced
1thumb gingerminced
1teaspoonsea salt
½teaspoonturmeric
½teaspoonpepper
1cup/ 160 grams short grain brown ricesoaked if possible
2cupswater or vegetable stock*
Roasted Butternut Squash
½medium750 grams butternut squash, peeled and cut into 3cm squares
1tablespoonolive oil
½teaspoonsea salt
½teaspooncinnamon
½teaspoonpepper
Mustard Cabbage Slaw
½napa cabbage400 grams
3tablespoonsapple cider vinegar
3tablespoonsolive or walnut oil
1teaspoondijon mustard**
½teaspoonhoney or maple syrup
¼teaspoonsea salt
¼teaspoonpepper
Spicy Black Beans
1teaspooncoconut oil
1cup/ 170 grams cooked black beans
¼teaspooncumin
¼teaspooncayenne pepper
¼teaspoonpaprika
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.
Roasted Butternut Squash
Heat the oven to 180C / 350F. 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.
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.
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.
To assemble, halve each element and place into bowls. Top with pomegranate seeds and serve immediately.
Notes
• The turmeric rice was inspired by this recipe from The Full Helping. * 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.