Curry Veggie Rice Bowl with Mint Chutney
- hubernutritionwell
- Oct 14
- 1 min read
This nourishing bowl brings together bold, feel-good flavors in every bite. Miso brown rice lays the savory foundation for curry-roasted potatoes and tender steamed edamame, all topped with a refreshing mint chutney, tangy pickled red onions, and a squeeze of lime. It’s a satisfying, flavor-packed meal that’s both grounding and bright—comfort food with a fresh twist.
1
Searing the Beef
*Recipe inspired from: The Delicious Plate Blog; Feasting at Home Blog
Notes
1
Roast the vegetables: Preheat the oven to 425F. Prepare the veggies by cleaning, peeling (as needed) and medium dicing. Toss together with the olive oil and spices, working to evenly coat. Spread out on a baking sheet in a single layer. Roast for 20 minutes, mix, then for an additional 10-15 minutes. Make sure the veggies are fully cooked and golden on the outside. Toss with the chopped cilantro and lime zest (optional).
2
Prepare other ingredients/toppings: Cook the rice or grain according to package directions. Mix in about a tablespoon of miso paste after done cooking, if desired.
Make the mint chutney by blending or processing all ingredients together until smooth.
Steam the edamame according to package directions.
Gather toppings of choice.
3
Build the bowls: Begin with a bed of miso rice, then divide the roasted veggies, steamed edamame, and mint chutney between bowls. Add your topping of choice - I enjoy pickled red onions, sliced avocado, fresh herbs and a squeeze of lime. Bon appetite!
Instructions
~3 lbs veggies of choice such as carrots and potatoes
4 Tbsp olive oil
1 tsp sea salt
2 tsp curry powder
1/2 tsp ground ginger
1/2 tsp paprika
1/2 tsp garlic powder
freshly ground pepper
1/4 cup fresh chopped cilantro (optional)
zest of 1 lime
Curry Roasted Vegetables
1/2 cup plain yogurt
3 Tbsp lemon juice
1 bunch cilantro
1 cup mint leaves
1 medium jalepeno (deseeded for less heat)
2 tsps chopped ginger
1 garlic clove
1/4-1/2 tsp salt
Mint Chutney
2-3 cups cooked brown rice or grain of choice
1-2 cups steamed edmame
curry roasted vegetables
mint chutney
pickled red onions
lime wedges
sliced avocado
~1 Tbsp miso paste for rice (optional)
Bowl + Toppings
Curry Veggie Rice Bowl with Mint Chutney
Kiley Huber
This nourishing bowl brings together bold, feel-good flavors in every bite. Miso brown rice lays the savory foundation for curry-roasted potatoes and tender steamed edamame, all topped with a refreshing mint chutney, tangy pickled red onions, and a squeeze of lime. It’s a satisfying, flavor-packed meal that’s both grounding and bright—comfort food with a fresh twist.
Servings :
4-6 servings
Calories:
Prep Time
15 minutes
Cooking Time
45 minutes
Cold Rest Time (optional)
0
Total Time
60 minutes
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