Coconut Butternut Savoury Bowl || inspired by 26 Grains

If there’s one thing I love about London it’s that there is always somewhere awesome to go and eat / drink / hang out. And 26 Grains was one of the latest on my hit-list.

Situated just a stones throw from one of my work locations, I made my first visit alone to check out their infamous porridge (it’s somewhere on my IG if you wanna see it!). My second visit was to meet my yoga teacher friend, Adrianna for lunch; this time I got to sample one of their savoury bowls. The Coconut Butternut savoury bowl to be exact.

As soon as I tasted it, I knew I needed to have it again  just without the £6 price tag, or having to leave my house! So I used my tastebuds, scoured the internet for ingredients and ideas of how to put this together.

Surprisingly, there is no other recipe out there quite like this one so I’m pretty proud of it! Anyway, onto the good stuff… starting with ingredients (and links incase you are unsure where to purchase certain ingredients!)

Coconut Butternut Savoury Bowl

Dairy Free | Vegetarian | Gluten Free

30 minutes | Serves 2 / 3

Ingredients

• 1 cup of black rice
• 500g frozen butternut squash
• 1 yellow onion, chopped
• 400ml can of coconut milk
• 2 cups of water, boiled
• 1 stock cube
• 1 clove garlic
• 1/2 inch fresh ginger, chopped and sliced
• 1/2 fresh red chilli
• 1 tsp ground turmeric
• 2 tsp cumin
• 1/4 tsp ground cloves
• 2 tsp mustard seeds
• 1 tsp curry powder
• 1 lime

optional toppings: kelp noodles

Method

Rinse rice in a sieve until water runs clear.

Bring rice, a pinch of salt & pepper and 1.75 cups of water to the boil, uncovered over a medium -high heat. Once it boils, cover the pot and reduce the heat to low and then cook until rice is tender.

Whilst the rice is cooking, chop the onion and garlic clove.

In a large (and deep) pan, heat 2tbsp of oil over a medium-high heat (sesame or coconut are good options). Add the onions and garlic and cook until soft.

Add turmeric, curry powder, cumin, ginger, chilli, ground cloves and mustard seeds. Stir well and cook for another couple of minutes.

Dissolve the stock cube in 2 cups of boiling water. Add to pan along with coconut milk. Season to taste. Return to the boil, then lower heat and allow it to simmer partially covered for 10 minutes.

Have a quick peek to check how your rice is doing. When it is tender, remove from the hob and allow to stand. It should have soaked up all the water that was added.

After ten minutes, add the butternut squash to the pan and stir so it is submerged. Recover and allow to simmer until the butternut squash defrosts, softens and cooks.

To Serve: spoon the rice into the bottom of a soup / pasta bowl. Spoon some of the liquid around the sides and then top with the butternut squash. You will need a spoon to eat this! I then topped off my bowls with a few sprigs of kelp noodles; mostly for decoration but they’re actually a really healthy, raw food!

Add 1/4 wedge of lime with each bowl to be squeezed into the dish before eating!

All that’s left to do is share a couple extra pictures for us to dribble over…

I hope you give this recipe a go; most of all I hope you enjoy it so please let me know how it goes!! 

Elle