Coconut Curried Vegetable Rice

Hi friends! It seems that there’s a theme running through my recipes this week, and that theme is SIMPLE DELICIOUSNESS. Maybe you don’t think of curry being that simple. But guess what, this one is. We’re making good use of the stuff you’re already got in your spice cupboard and pantry and we’re making it into something super tasty.

I wanted to make some sort of curry paste for this, but I didn’t have many of the traditional curry paste ingredients. So I made my own take on a curry paste, using common ingredients that I DID have. We’re talking chilli powder, ground ginger, soy sauce, basil, curry powder, lemon juice, and a bunch of other good stuff. I like the concept of this paste because if you don’t want to make curry out of it right away, you can put it in the fridge for a few days until you’re ready to use it.

It’s also great because it acts as your flavour bomb for the whole curry! All of the spices and flavour you need for the whole dish is found in it, making for a super easy single application of amazingness.

All of the veggies in this dish really sing too. I love a good rainbow in my curries, and almost any veggie would work in here, so feel free to do some substituting with what you have and what you like. I personally found my own heavenly combo of mushrooms, onions, bok choy, red peppers, and carrots to be very nice.

The vegetables get cooked down together in some coconut oil, then sauteed a bit more when the curry paste is added, and then everything simmers together in some coconut milk. To make this heartier and more of a one-pot meal, I thought, why not add in some rice? So brown rice gets thrown in too and cooked in all of the delicious flavours.

Once this curry is done, your house will definitely smell really good and you’ll have a few meals worth of awesome curry rice stocked up in your fridge. I love how flavourful this is, and how it has just the perfect amount of spice! Plus, it goes great with any protein you choose to add, and is so hearty and comforting.

Hope you enjoy!

Coconut Curried Vegetable Rice

Serves: 3-4

Total Time: 70 minutes

Ingredients:

For the Curry Paste:

  • 1/2 tbsp chilli powder
  • 1/2 tbsp ground cumin
  • 1 tbsp ground ginger
  • 1 tsp dried basil
  • 1 tsp crushed red pepper flakes
  • 1 tsp curry powder
  • 1 tbsp soy sauce
  • Juice of 1/2 a lemon
  • 3 cloves of garlic, minced
  • 1/4 of a white onion, diced

For the Coconut Curried Vegetable Rice:

  • 1 1/2 tbsp coconut oil
  • 1/4 of a white onion, sliced
  • 1 red pepper, sliced
  • 1 large carrot, peeled and chopped
  • 4 white mushrooms, sliced
  • 8 stalks of baby bok choy, cut into halves
  • 1 serving of Curry Paste (above)
  • 1 400ml can of coconut milk
  • 2/3 cup brown rice
  • Salt and pepper to taste

Directions:

  1. To make the Curry Paste, combine all of the curry paste ingredients in a blender or food processor until a paste-like consistency is reached. Don’t worry about small chunks of onion; these will be cooked in with the curry. Use immediately to make Coconut Curried Vegetable Rice or store in the fridge for up to 3 days before using.
  2. Heat the coconut oil in a large, deep skillet. Add in all of the veggies for the curry and cook until the onion is translucent and the peppers are beginning to soften, about 6-8 minutes.
  3. Add the curry paste to the pan and sautee for another 2 minutes.
  4. Dump the coconut milk into the pan and give everything a good stir to combine. Season generously with salt and pepper, and stir in the brown rice.
  5. Bring the contents of the pan to a simmer and turn the heat to low, covering the pan and letting the curry cook for 35-40 minutes, until the rice is completely cooked through.
  6. Remove the pan from the heat season more to taste with salt and pepper, serve warm and enjoy!

I love this recipe so much and I hope you guys do too! See you Friday:))

Yours Truly,

Olivia;))

Chickpea Stir-Fry

I know it’s a Monday, but what better way to start off the week than with a delicious stir-fry? This is not a rhetorical question. Go ahead and search your soul. I’ll wait.

Couldn’t think of anything else? THAT’S WHAT I THOUGHT. This Chickpea Stir-Fry is full of veggies and flavour, two of my favourite things✌️ We’ve got onions, cabbage (or kale if you’d prefer), carrots and chickpeas in a realllllly simple sauce that brings everything together. But the real flavour bombs are the peanuts and fresh cilantro that go in during the last minute of cooking for some extra freshness😍 Want to take it to the next level? Throw some more of that stuff on top along with some green onion as a garnish. Yup🙌 That’s what I’m talking about.

If you’ve got under a half hour to whip something up, then this stir-fry is for you. With a 20 minute total time and super easy prep, this is one no-fuss meal idea! Double or triple the recipe, and you’ve got meal prep for the whole week. Pretty convenient👌

Finally, I’m going to let you in on a secret. You can use any vegetables you have around to make this stir-fry. ANY. I was running low on veggies myself when I made this, but luckily I had some carrots, onions, and cabbage ready to go. However, broccoli, cauliflower, celery, mushrooms and peppers would all be great in here; customize to your heart’s desire! The important thing is that you’ve got the sauce ingredients and the peanuts and cilantro, because that’s what makes this dish sing. I like serving my stir-fry over quinoa, but you can cook up some white or brown rice, or even couscous, if you’d like.

I hope you enjoy this quick, healthy and delicious meal idea! Let me know what you think🥰

Chickpea Stir-Fry

Serves: 2-3

Total Time: 20 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 can of chickpeas, drained and rinsed
  • 1/4 of a large white onion, sliced
  • 2 cloves of garlic, minced
  • 1/2 cup shredded cabbage or kale
  • 1 carrot, chopped
  • 1/4 cup fresh cilantro
  • 1/4 cup ground peanuts
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp maple syrup
  • Cooked quinoa for serving
  • Sliced green onions + more cilantro and peanuts for garnish (optional)

Directions:

  1. Heat the olive oil in a large pan over medium heat. Add in the onions and carrots and cook until the onions are slightly translucent, about 5 minutes.
  2. Add the shredded cabbage or kale, as well as the chickpeas and garlic, to the pan. Continue to cook for about 8 more minutes, until the carrots can be pierced by a fork.
  3. In a small bowl, whisk together the soy sauce, maple syrup, and rice vinegar. Add the mixture to the pan and give everything a good stir. Allow the stir fry to cook for about 5 minutes, until most of the liquid has evaporated. Keep stirring.
  4. Mix in the fresh cilantro and peanuts and cook for a final minute. Remove from the heat, and serve over cooked quinoa. Garnish with green onions, more cilantro, and more peanuts!

Have a great week everyone!:)

Yours Truly,

Olivia:))

Crispy Black Bean and Sweet Potato Meal Prep Bowls

Hey guys:) I thought I’d post another meal prep recipe, because you can never really have to many of these on hand. This one is even more simple than my Mexican Inspired Meal Prep Bowls, and it’s super easy to make multiple servings of. You only need 6 ingredients (not counting oil, salt and pepper because those are a given), and about 45 minutes to hang around and keep an eye on the oven.

I never really roast any legumes other than chickpeas, but one time I roasted some red kidney beans and they got nice and crispy on the outside, and a bit soft on the inside. Today I roasted black beans and got the same awesome results🙌 They go in a Tupperware along with roasted sweet potato, brown rice with soy sauce, avocado, and cucumbers to make a delicious portable lunch🥰🥰

Definitely give this recipe a try if your struggling with school lunches! These bowls would keep in the fridge for up to a week, without the avocado on top. Just slice up a fresh avocado in the morning or the night before to top your bowl👌 Enjoy!!

Crispy Black Bean and Sweet Potato Meal Prep Bowls

Serves: 2 (double or triple the recipe for a whole week of lunches)

Total Time: 45 minutes

Ingredients:

  • 1 cup cooked brown rice
  • 1 small sweet potato
  • 1 can of black beans, drained, rinsed, and patted dry
  • 1 tbsp olive oil
  • 1/2 a long English cucumber, sliced thinly
  • 1 ripe avocado, thinly sliced
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Peel the sweet potato and chop it into small cubes. Add them onto a parchment lined baking sheet along with the black beans, and toss everything with the olive oil and some salt and pepper. Roast for 30-35 minutes, until the sweet potatoes are soft and caramelized.
  3. Mix the rice together with the soy sauce. Split it evenly between two containers. Then add half of the sweet potatoes and black beans to each, as well half of the cucumbers and avocado. Store in the fridge until ready to eat!!

Hope you like this simple recipe! See you guys on Friday:)

Yours Truly,

Olivia:))

BBLT Sandwich

I was just thinking the other day how I need more sandwiches in my life. They’re awesome! They’re fast, versatile, delicious, and contain BREAD:) Definitely great for school, or whenever you need something tasty. Today I’m serving up the recipe for this BBLT sandwich- that’s black bean, lettuce, and tomato people. It may not sound like much, but trust me, it’s pretty darn good.

I’ve made some sandwiches in the past, like my EPIC Veggie Sandwich, that require a little more time and effort. This BBLT is as simple as it gets though; it’s specially designed for busy people (aka me). That doesn’t mean we’re compromising on taste. The base of the sandwich is black beans mixed with some avo, soy sauce, garlic powder and chilli powder for some added savoury deliciousness. I would eat that in a sandwich by itself, but the fresh tomato and crisp lettuce really bring it home. Stuff it all between my favourite sprouted grain bread, and it’s a no brainer.

All the ingredients in this sandwich are super common and nutritious, making for an easy, protein-filled lunch. I know you’ve got a can of black beans in your pantry with your name on it, so grab it and get in the kitchen! Enjoy:))

BBLT Sandwich

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/2 a ripe avocado
  • 3/4 cup cooked black beans
  • 1/2 tsp soy sauce
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder
  • 1/2 a tomato, sliced
  • a leaf of lettuce
  • 2 slices of sprouted grain bread, toasted

Directions:

  1. In a small bowl, mash the avocado and mix in the soy sauce, chilli powder, and garlic powder. Add in the black beans and stir to combine, mashing them slightly.
  2. Scoop the black bean avocado mixture onto a piece of toasted sprouted grain bread. Top with the sliced tomato and lettuce, then press on the other piece of bread. Cut in half and enjoy!!

So quick! I’ll be making this a lot during the school year:))

Yours Truly,

Olivia:))

Veggie Fried Quinoa

I ate the whole pan of this fried quinoa. It’s seriously so good because of all of the flavour and all of the veggies. I don’t know, there’s just something about a big plate of sauteed veggies, beans and quinoa that’s just so comforting and simple and homey. And it’s true that it doesn’t get much simpler than this- basically all you need to do is toss some stuff around in a pan, add a bit of other stuff, and you get delicious stuff.

In the ingredients list, I’m going to put down all the veg as “roughly chopped”, because I didn’t put a whole lot of effort into making it look nice. It’s all about flavour and ease here, people. This dish is also a great fridge cleaner. You know, when you have those week old carrots, that half an onion in a ziploc bag, and some tomatoes that are looking just the teeniest bit questionable. In my case, I also had some black beans in a tupperware container. Usually I have some leftover quinoa lying around, but I didn’t so I made some right before. But yeah, just toss all of these forgotten but beautiful things into a pan with some olive oil, then add your flavour boosters. Namely soy sauce, garlic, pepper, and maple syrup. Yes, I put maple syrup in a take on fried rice. Trust me, it works.

Since, if you’re a speedy chef, you could whip this up in about 7.5 minutes, this Veggie Fried Quinoa could be made in the morning before school, or as a really quick dinner. I would say a more accurate timeline for making this quinoa would be about 10-15 minutes, which is still pretty fast. Just make sure you have your quinoa cooked before hand, cause that’s really a game changer. If you don’t need it to be vegan, you could add some egg or chicken for some extra protein. However or whenever you make it, this Veggie Fried Quinoa is definitely a winner because of it’s quick, easy, and really tasty. Hope you enjoy!!

Veggie Fried Quinoa

Serves: 2 (or 1 really hungry person aka me;)

Total Time: 15 minutes

Ingredients:

  • 1 tbsp olive oil
  • 1 cup cooked quinoa
  • 1/2 a tomato, roughly chopped
  • 1/2 a red onion, roughly diced
  • 1 large carrot, roughly chopped
  • about 1/4 cup of sliced mushrooms
  • 2/3 cup black beans, drained and rinsed
  • 2 tbsp soy sauce
  • 1/2 tsp maple syrup
  • 1 clove of garlic, minced
  • Pepper, to taste

Directions:

  1. Heat the olive oil in a large pan over medium heat. Add in the tomatoes, onions, carrots, black beans and mushrooms and cook for about 3 minutes, until starting to get soft.
  2. Add the quinoa to the pan and stir, continuing to cook for another 5 minutes, until most of the water from the veggies has evaporated.
  3. Next, add the soy sauce, garlic, pepper, and maple syrup, and stir to combine. Cook for a few more minutes, allowing the carrots to become tender.
  4. Remove from the heat and enjoy!

One of my favourite quick and easy recipes:) I’ll see you guys on Friday!!

Yours Truly,

Olivia:))