Coconut Veggie Rice Bowls
Coconut rice topped with lots of veggies, herbs, and a savory soy-lime dressing.
Ingredients
Veggie rice bowls:
- 1 cup jasmine rice (200 grams)
- 1 ¼ cup canned light coconut milk (310 ml)
- 1 tablespoon coconut or olive oil
- 4 cups chopped veggies (approximately 500 grams), see Note
- Salt and pepper , to taste
- 3 green onions , chopped
- 1 small avocado , sliced
- ⅓ cup fresh herbs like mint, basil or cilantro
- 1 tablespoon sesame seeds
Dressing:
- 1 tablespoon soy sauce
- 2 garlic cloves , minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 1 tablespoon granulated sugar
- 1/4-1/2 teaspoon red 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.
Calories: 392kcal, Carbohydrates: 54g, Protein: 8g, Fat: 17g, Saturated Fat: 9g, Sodium: 317mg, Potassium: 611mg, Fiber: 7g, Sugar: 6g, Vitamin A: 1303IU, Vitamin C: 16mg, Calcium: 80mg, Iron: 4mg
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