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
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!)
for the spinach:
5 cups spinach
4 cloves of garlic, crushed
1/2- 1 tablespoon coconut oil
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
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.