This vegan autumn bowl is filled with butternut squash, cabbage, pomegranate, & turmeric rice. Spicy, colourful, & simple, this is comfort food at its best.
• 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.