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Veg Coconut Rice Bowls

Coconut Rice Bowls are a delightful and aromatic dish that combines the rich, creamy texture of coconut milk-infused rice with a variety of toppings. This dish typically features jasmine or basmati rice cooked in coconut milk, which imparts a sweet, nutty flavor and a luxuriously creamy consistency.

Veg Coconut Rice Bowls

For the Coconut Curried Jasmine Rice:
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1/2 teaspoon salt
For the Tofu:
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (for frying)
For the Vegetables:
• 1 cup carrots, julienned
• 1 cup bell peppers, sliced
• 1 cup snap peas, trimmed
• 1 cup broccoli florets
• 1 tablespoon olive oil
• Salt and pepper to taste
For the Sauce:
• 3 tablespoons soy sauce or tamari
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, minced
• 1 clove garlic, minced
For Garnish:
• 1/4 cup toasted coconut flakes
• Fresh cilantro, chopped
• Fresh mint, chopped
Instructions:

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