Go Back
+ servings
Autumn Nourish Bowl | occasionallyeggs.com

Autumn Nourish Bowl

This vegan autumn bowl is filled with butternut squash, cabbage, pomegranate, & turmeric rice. Spicy, colourful, & simple, this is comfort food at its best. 
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2
Calories 547kcal


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


  • 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 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.
  • 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.


• 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.


Serving: 2people | Calories: 547kcal | Carbohydrates: 80g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Sodium: 1200mg | Fiber: 17g | Sugar: 14g