Delicious Coconut Rice Bowls with curried jasmine rice cooked in coconut milk and topped with crispy tofu, seasonal vegetables,  fresh cilantro and mint, with toasted coconut flakes.  Vegan with a video.

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 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! See all our Buddha Bowls!

Coconut Rice Bowl Video

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

Serving Suggestions 

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.

Storage

Leftovers can be kept in the fridge for 3-4 days.  Gently reheat to serve. Coconut rice can be frozen for up to 3 months.

More Bowls 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!

More Favorite Rice Recipes!

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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 30 reviews
  • 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

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Comments

  1. So delicious! Sounded so good and decided it would be a good recipe to try out on a party of 10. :). It was so yummy! Everyone loved it. The fresh herbs really take it over the top. I made salmon as the protein. Thanks for another wonderful recipe!






  2. This was so easy and delicious! I threw all the ingredients for the rice into a rice cooker and it came out perfect. Will definitely be making again.






  3. Any suggestions on how to preserve this recipe? I would love to make this and divide it up for lunch all week, but don’t know what I should cook in advance or if I could cook everything, divide into small servings, then freeze?

    1. Thats what I would do, cook it all and divide it up into individual servings. Not sure about freezing though. It should hold in the fridge for 4-5 days just fine.

  4. I could eat this rice every day and be so happy. So fluffy and flavorful!! Comforting too. I sliced Brussels sprouts for my bowl, it was perfect with the tofu. Thank you so much for a lovely recipe!






  5. Just delicious. Easy, healthy, very tasty. This is going into my regular rotation. I wouldn’t change a thing.






  6. Absolutely delicious! I cant have soy so I mixed worceistire sauce and fish sauce together instead, also used green beans and chickpea instead of tofu and Asparagus.
    The flavours are unreal






  7. Two questions: can you use a rice cooker and put the ingredients for the rice in the rice cooker? Do you need coconut milk that comes in a can, or can you use coconut milk from a carton?

    1. Hi Amanda, I am not sure about adding other ingredients to the rice cooker, you may check the manual. Canned coconut milk is much richer and more concentrated than Coconut milk in a carton. It would probably work but the flavor may be different.

  8. Super easy and delicious! This one hit the spot. Will be using this coconut rice for so many other dishes now. Thanks!






  9. Such a delicious dish!
    For the rice I used good quality curry madras, one of my favorite spice blends and it worked very good in this recipe. Also I can’t handle garlic and onions that well and instead used asafoetida and a leek. For the sauce I replaced the shiracha sause for a very small teaspoon of sambal badjak.

    I love all your recipes, they are so full of flavor and very easy to adapt to your own taste. I am cooking for the forth week in a row from this amazing source of delicious food recipes! And I am clearly not done yet 😉 thank you!






  10. This was so good. I made it for some visiting guests last minute and I didn’t have lemongrass but it still came out great. I love the coconut rice. Can’t wait to try it with some different veggies.

    1. As far as purchasing it? Buy firm or extra firm, organic tofu in the refrigerated section.

  11. This is amazing! Another stunningly delicious recipe from Feasting At Home. I’ve tried dozens and every one is a winner!






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