In the vein of full disclosure I have to tell you this is loosely a recipe, but even more a dinner suggestion.  I’ve been thinking I’d like to share more of my full meals so you can see what day to day eating looks like around here! Often times its as simple as this.  Coconut brown rice, harissa roasted vegetables, sauteed garlic spinach and half an avocado.  If that sounds not-simple to you, click through for my tips on how to prepare and you shall see.  It’s as easy as chopping some veggies, throwing a few things into a rice cooker, sauteeing up some spinach.  I promise, it’s something you could even stand to make after working all day and feeling like you could eat your own arm off (trust me, it was devised under those very circumstances!).  Hope you love!  xx- Sarah

As I mentioned above, I feel like I’m cheating by calling this a recipe, but here goes!  Feel free to substitute other root vegetables, preferably with those that are locally in season and already in your refrigerator!  If you’re not familiar with Harrisa, it’s a Tunisian hot chili sauce with a smoky, spicy flavor.  I make this with store bought Harissa as I’ve yet to muster it up to make my own (but soon!) And if you’re eating gluten free make sure to read the label on any store bough Harissa to make sure they didn’t sneak some in there!  Harissa is not for those that dislike spice, and you’ll need to adjust the amount used to the brand you’re using and your specific tastes. This recipe makes enough to feed two, with a good amount of leftovers.


for the rice:

1 1/2 cups Basmati Rice (preferably brown)

1 cup coconut milk

1 1/2 cups water

1/4 cup currants

1/8 cup shredded coconut

two solid pinches of sea salt

for the roasted vegetables:

1 medium sweet potato

1/2 head of cauliflower

3 carrots


Harissa (I buy a brand locally that’s not offered, but if you have a rec that’s available online please give a shout in the comments!)

sea salt

for the spinach:

5 cups spinach

4 cloves of garlic, crushed

1/2- 1 tablespoon coconut oil

sea salt




For the rice:

– rinse rice and add to rice cooker

– add coconut milk, water, currants and salt

– let the rice cooker do it’s magic.  when cooked, fluff with a fork.


For the roasted vegetables:

– Preheat over to 325 degrees

– Peel the sweet potato, chop all vegetables into 1″ pieces and toss in Harissa (adjust amount to your own taste preferences, and you can add a little more after roasting as well.

– Roast for 20-30 minutes, until vegetables are soft!

– Add salt (or not, depending on the brand of Harissa that you used- some have salt added, some do not), and additional Harissa if you’d like

– Give the vegetables a good squeeze of lime juice before serving


For the sauteed spinach:

– Thoroughly rinse and dry the spinach

– Add coconut oil to a non stick pan with crushed garlic, sauté for one minute over medium low heat

– Add spinach, mix with garlic oil and sautee until spinach is wilted.

– Season with sea salt, fresh cracked pepper, a squeeze of lemon juice


Additional Tips:

The avocado is amazing with a fresh squeeze of lime juice, a little sea salt and some fresh cracked pepper

If you have coconut yogurt or regular yogurt they a dipping sauce for the roasted vegetables could be made combining yogurt, lime juice, and salt, to taste.

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Reader Comments

  1. Thankfifi|

    I swear I pin just about everything you post on here – you make healthy look so good and taste great! Thank you.x


  2. Liz {What Dress Code?}|

    I'm such a fan of these sorts of thrown-together combos and I don't let myself prepare them enough — sometimes diverting from a specific recipe is when the best stuff comes together!

  3. Katy|

    What brand rice cooker do you have? Always wanted one but wasn't sure if it was worth an extra appliance I would need to find storage room for in my apartment kitchen!

  4. Cambria|

    Hi! So, I love your blog. Recently bought the sweater you posted about- the Townsen one. My friends call it the "house in the hills sweater'. haha! I really love your food posts, and would love if you did more like these. I recently started cooking more and am trying to be healthy so I appreciate your recipe posts a lot! Just went to Target and got myself a rice cooker. It was a big step. Thanks! xox Cambria

  5. Bec|

    This sounds really great, but I don't have a rice cooker so I was wondering if you had tips on how to make the special rice without one? I usually use the boiling method, which wouldn't end well for this I think…


  6. sarah yates|

    Hi Bec, I think you could cook it exactly the same as you normally do (or follow the package instructions). Just sub out some of the water with the coconut milk. It's being cooked basically the same way! 🙂

  7. Lindsey Tuck|

    I just wanted to let you know how awesome all of your recipes you post turn out. I am constantly experimenting with vegan recipes (a lot of times they don't turn out so good) but EVERY time I try something your post it is a huge hit in my house! thank you

  8. Scrumptious|

    This sounds great! I always forget to make things with Harissa… I wonder if the open jar in my fridge is still good? Thanks for sharing such a straightforward & delicious meal!

  9. gena|

    this looks and sounds divine! I just recently fell in love with the combination of coconut milk and sweet potatoes!! I've made twice now a cheaters yellow curry using harissa, homemade, and cocounut milk with a dash of premium sweet yellow curry powder and mixing in baked or steamed cubes of sweet potatoes!! can't wait to try your version.

  10. Dana Frost|

    Love all your recipes! Quick question though: is the coconut milk the kind from a can or a milk substitute (similar to almond or soy milk)? Thank you! Can't wait to try this!

  11. Ivelina|

    This looks so inviting.I love all the ingredients.You put me in a mood for some harissa vegetables. Thank you!

  12. Lilli @ Sugar and Cinnamon|

    I have a version of this meal for dinner/lunch all the time! It’s the best because you can customise it to whatever you have in the fridge 🙂 I had some purple sweet potatoes last week that I roasted and it was amaaazing. Will have to try out your rice recipe though!

  13. Sheena Ritchie|

    I tried this recipe and I owe you a BIG thank you! It turned out absolutely delicious and my boyfriend thinks I’m a domestic goddess after eating it. I didn’t have any Harissa, so I just glazed the veggies with coconut oil, honey, salt, and cayenne powder. Everything else was exactly as the recipe called for. It is very simple, easy, and just plain yummy!