Delicious Coconut Rice Bowls are healthy and adaptable!  Curried jasmine rice cooked in coconut milk and topped with tofu or your choice of protein and seasonal vegetables.  All tossed with a simple, flavorful sauce, fresh cilantro, mint and toasted coconut flakes.  

Delicious Coconut Rice Bowl is healthy and adaptable!  Curried jasmine rice cooked in coconut milk and topped with tofu or your choice of protein and seasonal vegetables.  All tossed with a simple, flavorful sauce, fresh cilantro, mint and toasted coconut flakes.

Always keep your eyes open. Keep Watching. Because whatever you see can inspire you. ~ Grace Coddington

The beauty of this Coconut Rice Bowl is that you can adapt it to seasonal veggies and use whatever protein you prefer!  Here we are using tofu as our protein along with asparagus and peas in honor of Springtime.  The rice is rich and delicious, cooked in coconut milk with a little curry powder giving it gorgeous color and warm flavor undertones without being overpowering. While the rice cooks, the tofu and veggies are prepped, seared, and sautéed.

Finishing this dish with fresh mint, cilantro, lime, and the toasted coconut flakes makes the real magic in this dish!  Bright herby toasty amazing flavor and texture that will completely elevate your meal.  You really don’t want to leave these out!

Variations on Coconut Rice Bowls

  • Rice: brown rice or white jasmine, brown or white basmati, or other grain like quinoa (follow cooking directions on package using coconut milk as part of the liquid required and the remaining with water.)
  • Protein: chicken, shrimp, or even fish
  • Vegetables: green beans, broccoli, snap peas, colorful bell peppers, carrots, cauliflower, spinach, shiitakes, salad turnips

ingredients in coconut rice bowls

Ingredients in Coconut Rice Bowls

How to make Coconut Rice Bowls

Step one

Cook the rice: Add rice, coconut milk, water, curry powder, salt, and 1 teaspoon of ginger.  Bring to a simmer.  And cook for 20 minutes.

cooking rice

Step two

Make the Sauce: Whisk together sriracha, soy sauce, and coconut sugar.  Set aside.

making the sauce

Step three

Pat tofu dry and cut into thick strips.

Prep veggies.  Here we are using asparagus, but you can swap out for your season favorites.

Cutting the asparagus at an angle with cook it more quickly.

prepping the tofu and asparagus

Step four

Sear Tofu (or cook chicken, fish or shrimp if using):  Heat a pan to med-high (we like cast iron).

Add 1 tablespoon coconut oil and a sprinkle of salt and pepper.  Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes.  Set tofu aside.

searing the tofu

Step five

Sauté Veggies: In the same pan that you cooked the tofu in add 1 tablespoon coconut oil sauté asparagus (or other vegetables) for about 1 minute.

Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender.  Add green onions and 1 tablespoon of water, scraping the pan to loosen all the stuck bits, cooking for another minute more.

sautéing the veggies

Step six

Combine: Add tofu, sauce, peas, and lime juice, stirring to combine.  Take off the heat.

combing all the stirfry in the pan

To Serve:  Place rice in the bowls with a scoop of the sautéed tofu and veggies.  Liberally sprinkle mint, cilantro and coconut flakes on top.

Delicious Coconut Rice Bowl is healthy and adaptable!  Curried jasmine rice cooked in coconut milk and topped with tofu or your choice of protein and seasonal vegetables.  All tossed with a simple, flavorful sauce, fresh cilantro, mint and toasted coconut flakes.

Leftovers can be kept in the fridge for 3 days.  Gently reheat to serve.

More recipes you may enjoy

Delicious Coconut Rice Bowl is healthy and adaptable!  Curried jasmine rice cooked in coconut milk and topped with tofu or your choice of protein and seasonal vegetables.  All tossed with a simple, flavorful sauce, fresh cilantro, mint and toasted coconut flakes.

Hope you enjoy!

~Tonia

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Delicious Coconut Rice Bowl is healthy and adaptable!  Curried jasmine rice cooked in coconut milk and topped with tofu or your choice of protein and seasonal vegetables.  All tossed with a simple, flavorful sauce, fresh cilantro, mint and toasted coconut flakes.

Coconut Rice Bowl

  • Author: Tonia | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: main, vegan main, buddha bowl
  • Method: stovetop
  • Cuisine: American
  • Diet: Vegan

Description

Delicious Coconut Rice Bowl is healthy and adaptable!  Curried jasmine rice cooked in coconut milk topped with your choice of protein, and seasonal vegetables all tossed with a simple sauce, fresh cilantro, mint and toasted coconut flakes.


Ingredients

Units Scale

Coconut Rice

  • 2 cups rice, (jasmine is nice but other white rice is fine.)
  • 1 can coconut milk, about 400ml or 13.5 oz
  • 1 3/4 cups water
  • 2 teaspoons yellow curry powder
  • 1 teaspoon sea salt (less if using table salt)
  • 1 teaspoons ginger, minced or grated

Sauce:

Tofu and Veggies

  • 2 tablespoons coconut oil
  • 16 oz tofu
  • 4 garlic cloves, roughly chopped
  • 2 teaspoons lemongrass, minced
  • 1 teaspoon fresh ginger, minced or grated
  • 1 pound asparagus, cut into 1 inch julienne pieces (or use green beans, broccoli, snap peas, bell pepper, carrots)
  • 2 green onions, chopped
  • ——-
  • 1/2 cup peas (frozen is fine just give a quick rinse under cool water to thaw quickly)
  • juice of a lime, about 2-3 tablespoons
  • 1/4 cup fresh cilantro
  • 1/4 cup fresh mint
  • 1/2 cup toasted coconut flakes (unsweetened)

Instructions

  1. Cook the Rice: In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and 1 teaspoon ginger.  With the lid on, bring to a simmer.  And cook for 20 minutes.  Turn heat off and let sit with lid on until ready to serve.
  2. Make the Sauce: Whisk together sriracha, braggs or soy sauce, and coconut sugar.
  3. Sear Tofu (or cook chicken, fish or shrimp if using): Pat tofu dry and cut into thick strips.  Heat pan (we like cast iron) to med-high.  Add 1 tablespoon coconut oil and a sprinkle of salt and pepper.  Add tofu and sear for about 3 minutes without moving tofu around, flip over and sear for another 3 minutes.  Set tofu aside.
  4. Sauté Veggies: In the same pan, add 1 tablespoon coconut oil sauté asparagus (or other vegetables) for about 1 minute.  Add garlic, lemongrass, ginger and stir over medium heat for about 3-4 minutes, until asparagus is tender.  Add green onions and 1 tablespoon of water scraping the pan to loosen all the stuck bits.  Cook for another minute more.
  5. Combine: Add tofu, sauce, and peas, and lime juice stirring to combine.  Remove from the heat.  Taste for saltiness adding more braggs or soy sauce if needed.
  6. Serve: Place rice in the bowls with a scoop of the sautéed tofu and veggies.  Liberally sprinkle mint, cilantro and coconut flakes on top.

Notes

Variations on Coconut Rice Bowls  Rice: brown or white jasmine, brown or white basmati, or other grain like quinoa (follow cooking directions on package using coconut milk as part of the liquid required and the remaining with water.) Protein: chicken, shrimp or even fish Vegetables: green beans, broccoli, snap peas, colorful bell peppers, carrots, cauliflower, spinach, shiitakes, salad turnips.

The nutritional information includes everything except the protein addition.

Nutrition

  • Serving Size:
  • Calories: 373
  • Sugar: 6.1 g
  • Sodium: 480.7 mg
  • Fat: 10.6 g
  • Saturated Fat: 8.6 g
  • Carbohydrates: 60.3 g
  • Fiber: 3.8 g
  • Protein: 7.9 g
  • Cholesterol: 0 mg

Keywords: Coconut Rice, Coconut Rice bowl, Coconut Curry Rice Bowl

 

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Comments

  1. So love your Coconut rice bowl. My family is highly impressed.
    Will love trying a different recipe each night that had an abundance
    of vitamins, minerals and protein.

  2. Im always looking for new recipes with lots of veggies. Yours are right up my alley. Thank you!

  3. Followed every step of the recipe precisely and it was simply fantastic. The rice—wow! The finishing touches of line, mint, cilantro, and toasted coconut are magic. The best!

  4. Wow! Loved this so much! Simple to make but layered with interesting and totally delicious flavors. Your recipes have never failed me.

  5. I never really understood the email list from cooks online but holy moly, I follow your every move!!!!

    Everything I make is amazing and I do look forward to each email and recipe.

    Thank you for your amazing work and this recipe is amazing

  6. Amazing recipe! Only complaint was it was too spicy, I would do one Tablespoon and add more after tasting!

  7. Thank you for another amazing dinner! My daughter had the leftovers cold for lunch (no microwave at school) and declared it delicious. The only think I changed was I decreased the srirachi because I’m kind of a wimp with spicy food.

    Thank you for your generosity with your cooking knowledge. Your spicing is spot on, and I always learn something. I know I can trust your recipes too. I’ve been cooking for decades, and honestly have gotten tired of my own cooking. Your recipes have renewed my interest in preparing meals again. Thank you!!

    1. Awww… Beth we really love hearing this! So good to hear you are inspired and getting helpful tools from the site!

  8. Just like every other recipe I’ve made from feastingathome, this was so delicious and packed with layers of flavors. The cilantro, mint and toasted coconut took it to another level! I added a bit of kimchi, just for fun. The sauce was so easy and so good that I would suggest making more than the recipes calls for. (I just had some leftover rice on salad greens along with a veggie protein patty, avocado and tomato and the sauce was perfect as a salad dressing. Yummmm.) Thanks for the suggestion regarding using a cast iron skillet to crisp the tofu. I took mine out of storage and it worked perfectly. Now that I have confidence that the pan is seasoned nicely I’ll be using it more often!

  9. SO much flavor – we loved it! Even my picky eater liked the coconut curry rice.

    Didn’t realize I had the spicy siracha, which set my mouth on fire when I tasted it! Re-made it with less siracha and another spoonful of coconut sugar, it was the perfect sweet-spicy combo, that we drizzled over top.

    1. Oh my! Glad you made it work Karin, and you all enjoyed. Love it when the picky ones are satisfied!

  10. The whole family loved it! The left overs were gone before I got any so I guess I’ll make it again soon. Thanks for the delicious recipe!

  11. I made it with chicken instead of tofu and it was a big hit. A wonderful variety of flavors.

  12. This was absolutely delicious!! Easier than I originally thought it would be because it seems like a lot of ingredients but it cones together very quickly. Thank you very much for sharing!

  13. Oh Sylvia- this recipe was divine! There was just so much going on flavor-wise, and I mean in the BEST possible way. The rice was so tasty that I will make this all on it’s own. I misread the instructions could not find what to do with the sauce, I just re-read them (post-dinner) and see now that I was to mix it in with the tofu and veggies. No worries- it all turned out with the sauce drizzled over the top and a squeeze of fresh lime. My husband was effusive about his meal and said “I can’t wait to eat this again tomorrow”.

  14. This was absolutely fantastic. We added a few snap peas and tried kaffir lime leaves as a substitute for lemongrass – worked like a charm. Really love this recipe, especially the curried rice is a thing that we will cook more often now; it’s so flavourful and makes the whole dish really complex and interesting. Thank you!

  15. My girlfriend and I tried this last night and it was wonderful! All the green veggies were just what we needed. We only did half the sriracha in the sauce and used chicken. The next time we make it, I think we will leave out the chicken. We feel like it took away from all of the other amazing flavors that were present. Great recipe! Will repeat!

    1. You can just leave it out and use broth or water. Adding a tablespoon of ghee is nice or (vegan butter).

    1. Opps, sorry! Big mistake on the nutritional info.😂 Hopefully it is fixed now. Thanks Cindy.