Coconut Rice Bowl

Name: Coconut Rice Bowl
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups jasmine rice; 13.5-ounce can of coconut milk; 1 3/4 cups water; 2 teaspoons yellow curry powder; 1 teaspoon sea salt (less if using table salt); 1 teaspoon of ginger, grated; 2 tablespoons sriracha (or sambal olek). Adjust to taste- start with less if you like less spice; 1-2 tablespoons Bragg’s Liquid Aminos or Lite Soy Sauce (use half fish sauce and half soy sauce, if desired); 2 teaspoons coconut sugar (or other sweetener); 2 tablespoons coconut oil; 16 oz firm tofu; 1 pound asparagus, cut into 1 inch julienne pieces (or use green beans, broccoli, snap peas, bell pepper, carrots); 4 garlic cloves, roughly chopped; 2 teaspoons lemongrass, minced; 1 teaspoon fresh ginger, minced or grated; 2 green onions, chopped; 1 tablspoon water; 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

Prep:20minCook:30min

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.

Updated at: Tue, 23 Jun 2026 04:29:04 GMT