Coconut rice topped with lots of veggies, herbs, and a savory soy-lime dressing.
Course Main Course
Cuisine Japanese
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 4servings
Calories 392
Author Annalise Sandberg
Ingredients
Veggie rice bowls:
1cupjasmine rice(200 grams)
1 1/4cupcanned light coconut milk(310 ml)
1tablespooncoconut or olive oil
4cupschopped veggies(approximately 500 grams), see Note
Salt and pepper, to taste
3green onions, chopped
1small avocado, sliced
1/3cupfresh herbs like mint, basil or cilantro
1tablespoonsesame seeds
Dressing:
1tablespoonsoy sauce
2garlic cloves, minced
1teaspoongrated fresh ginger
1tablespoonfresh lime juice
1tablespoonrice vinegar
2tablespoonswater
1tablespoongranulated sugar
1/4-1/2teaspoonred pepper flakes
Instructions
Combine the rice and coconut milk in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit (still covered) for 10 minutes. Fluff with a fork.
Heat coconut or olive oil in a large skillet over medium high heat. Add veggies and season with salt and pepper.
Cook for about 5 minutes until veggies are fork tender and slightly browned (cooking times will vary based on veggie you use).
Add green onions and cook for 1-2 minutes more.
To make the dressing, combine all ingredients and whisk until sugar is dissolved.
To serve, spoon rice and veggies into bowls. Add avocado, herbs, and sesame seeds. Drizzle with dressing.
Notes
NOTES:
Almost any vegetable will work for this recipe— asparagus, broccoli, brussels sprouts, mushrooms, bell peppers, green beans, etc. For even cooking, chop veggies to roughly the same size.