Root Vegetable Chilli With Coconut Basmati Rice

Name: Root Vegetable Chilli With Coconut Basmati Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, cubed and roasted; 1 purple onion, quartered length-wise, roasted; 3 carrots, cubed and roasted; 8 garlic cloves, sliced very thinly; 1 spanich onion, diced; 1 red pepper, diced; 4 tablespoons chilli powder, more or less to taste; 1 cup uncooked quinoa; 3 cups chicken stock; 1/4 cup olive oil; 2 14 oz cans of chopped tomatoes; 4 sprigs rough-chopped Cilantro for garnish; 1 favorite hot sauce; 2 cups uncooked and rinsed Basmati rice; 4 cups coconut milk

Servings: persons

1 butternut squash, cubed and roasted
1 purple onion, quartered length-wise, roasted
3 carrots, cubed and roasted
8 garlic cloves, sliced very thinly
1 spanich onion, diced
1 red pepper, diced
4 tablespoons chilli powder, more or less to taste
1 cup uncooked quinoa
3 cups chicken stock
1/4 cup olive oil
2 14 oz cans of chopped tomatoes
4 sprigs rough-chopped Cilantro for garnish
1 favorite hot sauce
2 cups uncooked and rinsed Basmati rice
4 cups coconut milk

1
Roast the root vegetables at 400 F for 20 minutes or until tender, leave the purple onion in its skin and remove after roasting
2
Heat pot and add olive oil, it's ready when it begins to shimmer
3
Add diced onions and saute until translucent, about 5 minutes
4
Add garlic to oil and onions
5
Add chilli powder and stir to coat garlic and onions. Stir to coat.
6
Add: cans of tomato, roasted root vegetables, diced peppers, uncooked quinoa and chicken stock
7
Let simmer, stirring occasionally until quinoa is cooked
8
In a separate pot, cook Basmati rice and coconut milk until rice is cooked thoroughly
9
In a bowl put Coconut Basmati rice and top with Roasted Root Vegetable Chilli
10
Serve and garnish with chopped cilantro and hot sauce (optional)

1458

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 butternut squash, cubed and roasted, 1 purple onion, quartered length-wise, roasted, 3 carrots, cubed and roasted, 8 garlic cloves, sliced very thinly, and more.

Yes, Root Vegetable Chilli With Coconut Basmati Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!