Name: Coconut Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 2 cups rice (jasmine or any white rice); 1 can coconut milk (about 400ml or 13.5 oz); 1 3/4 cups water; 2 teaspoons yellow curry powder; 1 teaspoon sea salt; 1 teaspoon ginger, minced or grated; 2 tablespoons sriracha (or sambal olek); 1-2 tablespoons braggs liquid aminos or lite soy sauce; 2 teaspoons coconut sugar (or other sweetener); 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; 2 green onions, chopped; 1/2 cup peas (frozen, rinsed); 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)

Why Make This Recipe

Coconut Rice Bowl is a delicious and nourishing dish that combines the sweet and rich flavors of coconut with fresh vegetables and tofu. It’s perfect for a quick dinner or for meal prep. This recipe is not only satisfying but also adaptable, making it easy to use whatever vegetables you have on hand. Plus, it’s a great option for plant-based eaters!

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How to Make Coconut Rice Bowl

Ingredients

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 teaspoon ginger, minced or grated
2 tablespoons sriracha (or sambal olek) – adjust to taste
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)
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)

Directions

In a pot with a lid, combine rice, coconut milk, water, curry powder, salt, and 1 teaspoon ginger. Cover and bring to a simmer. Cook for 20 minutes. Turn off the heat and keep the lid on until you are ready to serve.
In a bowl, whisk together sriracha, braggs or soy sauce, and coconut sugar.
Pat the tofu dry and cut it into thick strips. Heat a pan (cast iron is great) over medium-high heat. Add 1 tablespoon coconut oil and a sprinkle of salt and pepper. Add tofu and sear for about 3 minutes without moving it. Flip the tofu and sear for another 3 minutes. Set aside.
In the same pan, add 1 tablespoon coconut oil and sauté the asparagus (or other vegetables) for about 1 minute. Then add the garlic, lemongrass, and ginger. Stir over medium heat for 3-4 minutes until the asparagus is tender. Add green onions and 1 tablespoon of water, scraping the pan to loosen any stuck bits. Cook for another minute.
Add tofu, sauce, peas, and lime juice to the pan, stirring to combine. Remove from heat and taste for saltiness. Add more braggs or soy sauce if needed.
Serve by placing rice in bowls and topping with a scoop of sautéed tofu and veggies. Finish with a sprinkle of mint, cilantro, and coconut flakes.

How to Serve Coconut Rice Bowl

Serve the Coconut Rice Bowl warm. It’s great on its own or as a side dish. You can also add extra toppings like sliced avocado or additional herbs for added flavor.

How to Store Coconut Rice Bowl

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Tips to Make Coconut Rice Bowl

For a creamier texture, you can add more coconut milk based on your taste preference.
If you want to make it spicier, add more sriracha or even some chili flakes.
You can mix in any seasonal vegetables you like, so feel free to experiment!

Variation

You can substitute the tofu with chickpeas or tempeh for added protein. Additionally, you can use brown rice instead of white for a heartier bowl.

FAQs

1. Can I make this recipe vegan?
Yes, this recipe is already vegan! It uses tofu and coconut milk which are both plant-based.

2. Can I use other vegetables?
Absolutely! You can use any vegetables you have on hand, such as bell peppers, carrots, or zucchini.

3. Can I make this dish ahead of time?
Yes! The rice and veggies can be prepared ahead of time and stored in the refrigerator. Just reheat and enjoy when ready!