This black rice recipe is topped with roasted pumpkin, Harissa, and goat cheese for a delicious, flavorful and healthy dinner!
Creamy, Crunchy, and a little bit SPICAY bowls of goodness up in yo’ face today.
Oh, and did I mention, PURDY? It’s like ALL THE COLOR happened. And then we put it inside a bowl and shoved it into our mouths.
A taste bud happy dance ensued. In a MAJOR WAY.
Let’s chat about things shall we? And by “things I mean these bowls of healthy and aforementioned pretty-ness.
I have a few questions for you: Numba uno:
Have you tried black rice? YOU SHOULD. It’s my newest rice-u-lar obsession. Mr. FFF even likes this black recipe recipe, and he is a rice HATAH.
Okay, he actually loves any kind of white rice, but then I put a pile of brown grain-y looking things in front of him and his face does this really awful, crinkly thing.
The things you learn about your spouse AFTER marriage. Not that a face that crinkles in a not-so-pleasant fashion would be a deal breaker for me.
Anyway. Black rice….it is actually BETTER for you than brown. Plus, it’s lower in calories, low in carbs and HIGHER in fiber AND protein than brown.
Plus, it turns this eye-ball-smile-inducing shade of purple when you cook it. You know how I love me some pretty food.
But, enough banter about this black recipe recipe. Let’s move onto the second, and even MORE important, question.
Have you tried Harissa?
<3 <3 <3
Harissa is a traditional Moroccan red pepper sauce that is blended with only 6 natural ingredients, and it comes in both a “hot” and “mild” version.
S-I-X. Natural Yummness. YES.
Mina Harissa is what I used both on the roasted pumpkin, and to garnish the whole dang bowl. And by “garnish the bowl” I really mean “just-pour-it-all-over-your-face-and-maybe-even-bathe-in-it-because-it’s-got-ALL-THE-YUM.”
Especially when you pair it with creamy goat cheese, crunchy pepitas (your fun-word-to-say of the day) and pumpkin. Because it’s October and I know you’re pinning all the pumpkin blondies, pumpkin cake bars and pumpkin chia pudding that you can get your hands on.
Givin’ the peeps what they want, one gourd at a time.
I have leftovers in my fridge and I am strongly contemplating eating them for breakfast
Because food that has “ALL THE YUM” should not be kept waiting.
You don’t mess with yum.
Black Rice Bowls
- For the rice:
- 2 Cups water
- 1 Cup Uncooked Black rice
- Pinch of salt.
- For the pumpkin:
- 4 Cups Peeled Pumpkin chopped into 3/4 inch cubes (about 1 small pie pumpkin)
- 2 tsp Olive oil
- 1 Tbsp Harissa
- 1/2 Tsp Garlic minced
- For the Pepitas:
- 1/4 Cup Pepitas
- 1/2 tsp Olive oil
- 1 Tbsp Cumin seeds
- 1/2 Cup Cilantro roughly chopped (or to taste)
- 2 Oz Goat cheese crumbled
- Additional Harissa for garnish
- Salt to taste
- Begin by combining the water are the black rice in a large sauce pan with a pinch of salt. Bring to a boil and then turn down to low, cover, and simmer until all the water is absorbed, about 1 hour. Let stand for 15 minutes, without stirring, and then gently fluffy with a fork.
- While the rice cooks, preheat your oven to 400 degrees.
- In a large bowl, toss together the pumpkin cubes, 2 tbsp olive oil, and 1 Tbsp of garlic. Mix until the pumpkin is evenly coated and then place the cubes onto a baking sheet. Sprinkle with salt and roast until fork tender, about 10-15 mins.
- Combine the pepitas and olive oil in a small bowl and spread out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted.
- Place the cumin seeds in a small, dry pan set on high heat and toast, stirring constantly until lightly golden brown and fragrant, just a minute or so. Transfer them to a chopped board and crush them using the underside of a glass cup. You can also use a spice grinder if you want them really fine. Toss the crushed cumin seeds into the cooked rice and stir so that it gets evenly distributed throughout the rice.
- Divide the cooked rice between 4 bowls. The divide the pumpkin, pepitas, chopped cilantro and crumbled goat cheese. Garnish with additional Harissa and salt (if needed) and DEVOUR!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
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