I'm sure you're wondering what I mean by "squashed". Well...it all started Saturday night when I couldn't decide whether to make yellow rice or spaghetti squash. I'm incredibly indecisive about food. I drive my husband insane with options for dinner if I'm cooking. "So we're having pasta?" "Yes!...unless you'd prefer tacos, tandoori or felafel??" I can't make decisions to save my life when it comes to food these days. I must have the "grass is always greener..." syndrome...
So ya, no decision was made in the end. Instead I turned to a delightful compromise...A yellow rice bowl with roasted spaghetti squash on top! Sounds weird but tastes awesome, trust me...
This bowl has a lot going on. I'd call it a "buddha bowl" BUT I tend to associate those with tahini, or Asian flavours, which are not present here at all. So instead I'm simply calling this a "yellow rice bowl." I have a bit of an obsession with yellow coconut rice. Its addictive and comforting -- a dangerous combination. Its delicious on its own but I decided to top it with a few different toppings to make it into a meal and to give the dish a bunch of textures and flavours. Here's what this bowl includes:
- yellow brown rice base seasoned with coconut milk, turmeric, cumin, garlic and lime loaded with tender carrots and onions
- steamed garlicky greens
- raw and crisp red leaf lettuce
- ultra creamy guacamole sauce
- grated cucumber
- roasted spaghetti squash seasoned with cumin, garlic and lime
Though the bowl has a lot going on and a lot of flavours and textures, its really simple to prepare. The rice is basically a chop, stir, boil, and simmer affair. The squash could be roasted blindfolded while the rice cooks. Everything else takes little to no time to prepare. You could also make the rice and squash in advance and just heat and serve them with the toppings (for a meal in minutes). Give it a try!
SQUASHED YELLOW RICE BOWL
- 1 small spaghetti squash
- 1 tsp coconut oil
- Dash cumin
- Dash cinnamon
- Dash chilli powder
- Dash garlic powder
Preheat oven to 450. Cut your squash in half. Remove the seeds and rinse. Massage the flesh with a little oil and place cut side down on a parchment lined baking sheet. Place in the hot oven and roast until the squash is easily pierced through the skin with a fork. Flip the pieces over, season with the citrus and spices and return to the oven for a few more minutes. Scrape the squash strands out of the skin into a bowl. Stir in the oil evenly. Return to the oven until ready to eat.
Creamy guacamole sauce:
- 2 avocados
- Juice of 1/2 small lime or to your taste
- 1 tbsp finely chopped red onion
- Pinch pink salt
- Optional: 2 tsp vegenaise or vegan sour cream
- 1/2 tsp garlic powder
Mash everything together well with a fork until smooth, refrigerate until ready to serve.
Carrot coconut curry rice
- 2 cups short grain brown rice, rinsed well
- 4 cups water
- 2 tsp coconut oil
- 2/3 tsp cumin
- 1/2 tsp turmeric
- 1 tsp garlic powder
- 1/4 tsp cinnamon
- 3 bay leaves
- 1 large yellow or orange or red carrot, chopped into coins and then cut in half
- 1/2 small leek, chopped small
- 1/2 red onion, diced
Bring everything to a boil together. Stir, cover for one minute. Reduce heat to medium low and cook for 20 minutes. Stir in the following:
- 1.5-2 tbsp coconut cream or coconut cream powder
- Big pinch pink salt
- Dash or two garlic powder
- Juice of half a small lime
Stir through the extra ingredients. Cover and continue to cook until rice is tender and fully cooked to your taste. Stop and stir often to ensure it doesn't stick to bottom.
- 2 leaves kale, black, chopped
- 2 leaves kale, green, chopped
- 1 cup broccoli florets
- 1 tsp maple syrup
- Tiny pinch pink salt
- Few dashes garlic powder
- Squeeze lime
- 1/2 tsp coconut oil
Steam your greens and broccoli until bright green. Transfer to a bowl and stir in spices and seasonings. Set aside.
- Lime wedges
- Grated cucumber
- Hot sauce or Sriracha