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:

2 tablespoons sriracha (or sambal olek) Adjust to taste- start with less if you like less spice.
1–2 tablespoons braggs liquid aminos or lite soy sauce (use half fish sauce and half braggs if desired)
2 teaspoons coconut sugar (or other sweetener)

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
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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)

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Instructions

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.
Make the Sauce: Whisk together sriracha, braggs or soy sauce, and coconut sugar.
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.
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.
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.
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