Roasted Harvest Veggie, and Curried Avocado + Coconut Rice Bowls

Bahan-bahan (6 porsi)

• 1/2 cups a butternut squash (peeled, cubed and seeds removed (about 1 to 1 1/2 ))
• 1/2 in an acorn squash (sliced 1/2-inch thick rounds and seeds removed)
• 1 small sweet potato (chopped)
• 1 1/2 cups raw brussels sprouts (stems cut off then cut in half)
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne
• 2 tablespoons maple syrup
• pinch of salt and pepper
• 1/2 cup pecans
• 1/2 cup goat cheese or blue cheese (crumbled)
• arils from one pomegranate or may sub dried cranberries
• 1 cup uncooked jasmine rice
• 1 cup light (canned coconut milk)
• 3/4 cup coconut water
• 1/2 teaspoon salt
• 3 tablespoons unsweetened (flaked coconut)
• 1 tablespoon coconut oil
• 2 avocados (peel, pitted and lightly mashed)
• 1/4 cup fresh cilantro (chopped)
• 1 jalapeno (seeded and chopped)
• 1 lime (juiced)
• 1/4 teaspoon thai red curry paste (optional)
• 3/4 teaspoon curry powder (I used spicy curry powder)
• 1/8 teaspoon ginger
• 1 teaspoon honey
• salt and pepper (to taste)