Name: Coconut Curry Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 cups jasmine rice; 1 can coconut milk lite; 1 3/4 cups filtered water; 2 tsp yellow curry powder; ¼ tsp Himalayan sea salt; 2 TBSP chili garlic paste; 1–2 TBSP coconut aminos; 2 tsp pure maple syrup; 1/2 lime, squeezed; 1 TBSP avocado oil; 16-oz extra firm tofu; 1 TBSP avocado oil; ¼ tsp garlic powder; 2 cups fresh vegetables (I used Cal-Organic Farms Broccoli Florets and Cal-Organic Farms Cauliflower Florets); 2 green onions ( green part only), chopped; 1/4 cup fresh herbs (cilantro, parsley, mint); ¼ cup sesame seeds

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Coconut Curry Rice Bowl made with curried coconut Jasmine rice topped with charred vegetables and seared tofu in a chili garlic sauce.

This week we checked out a new coffee house in our area on a weekday morning before work.

It felt like a bit of a hassle at the time, because we (read:I), get into these routines that feel nonnegotiable.

Like, how am I supposed to brave the Maryland traffic without a coffee at 7 AM?!

The horror.

To be fair, I do have a successful morning routine at home which involves coffee, meditation, gratitude, movement, and planning my day.

Oh, and of course getting to at least level “Amazing” on the NY Times App Spelling Bee game, because Genius is just too much work.

Next I walk with M and Flora and then we eat breakfast and I set up for my day, either a photoshoot, recipe testing, or computer day.

It’s true, we have fine-toned our mornings to achieve the intersection of maximum productivity and enjoyment.

However, I think it’s important to remember that we’re actively *choosing* this routine, or otherwise everything just becomes a chore.

That’s why breaking the routine for something like a coffee date felt so disruptive, rebellious, and in the end, fun.

So, your assignment for the week from your friend Lauren is to disrupt your routine a little.

Because you create your routine, your routine doesn’t create you.

And you always have the authority to change it.

For example, perhaps this week we turn our rice a vibrant yellow.

You rebel, you!

This Coconut Curry Rice Bowl is made with curried coconut Jasmine rice topped with charred vegetables and seared tofu in a chili garlic sauce.

It’s delicious for a cozy dinner as the weather transitions from summer to fall!

What You Need to Make Coconut Curry Rice Bowl

Here’s what you need to make this bowl:

jasmine rice
coconut milk lite
filtered water
curry powder
Himalayan sea salt
chili garlic paste
coconut aminos
maple syrup
avocado oil
extra firm tofu
garlic powder
Cal-Organic Farms Broccoli Florets
Cal-Organic Farms Cauliflower Florets
green onion
fresh herbs
sesame seeds

That’s it!

How to Make Coconut Curry Rice

The first step is to make the coconut curry rice.

Add the rinsed rice, coconut milk, water, curry powder, and sea salt to a large pot with a lid.

Bring the pot to a simmer and cook for 20 minutes.

Turn heat off and let the rice sit for ~5 minutes, then fluff with a fork and serve.

While the rice is cooking, mix up the sauce.

To make the sauce, whisk together sriracha, coconut aminos, maple syrup, and lime juice until smooth.

How to Make the Veggies and Tofu

The next step is to prepare the tofu.

Cut the tofu into small 1″ squares and heat a pan over medium high heat with 1 TBSP avocado oil.

Once the pan is warm, add the tofu squares to the pan and season them with a sprinkle of salt and pepper.

Cook the tofu for 8-10 minutes, stirring consistently until the tofu is brown on all sides.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Add the broccoli and cauliflower florets to the sheet pan and drizzle them with the remaining avocado oil.

Sprinkle the veggies with garlic powder and bake them for 20-25 minutes, or until they’re slightly charred on the outside.

Add the baked veggies to the pan with the tofu, then add the sauce and green onion to the pan with the vegetables.

Cal-Organic Produce

I used Cal-Organic Farms Broccoli Florets and Cal-Organic Farms Cauliflower Florets to make this recipe easy to throw together.

These fresh crunchy broccoli and cauliflower florets are washed and ready to eat straight from the bag.

For this recipe, I used a full bag of cauliflower and broccoli to pack this bowl with vegetables.

The bags can be stored in the crisper drawer in the refrigerator unopened or sealed with a clip after opening.

I love keeping them on hand so you have fresh, washed produce ready for any recipe.

The pairing of broccoli and cauliflower is delicious in so many recipes, like stir fries, soups, casseroles, and more.

Swaps and Substitutions

While I personally love the combination of broccoli and cauliflower in this bowl, any combination of vegetables will work.

Feel free to use whatever you have on hand to create a seasonal bowl that’s unique to you.

I think bell pepper, mushrooms, zucchini, sweet potato, or eggplant would be delicious here, too.

If you do decide to swap out veggies, be sure to modify the bake time to accommodate the different veg.

For example, mushrooms, bell pepper, and zucchini require less bake time that sweet potato or eggplant.

For rice, I prefer jasmine, but any long-grain rice will work for the recipe.

I recommend using white rice so you maintain the vibrant yellow color from the curry powder!

If you’re not a fan of tofu, try subbing tempeh or legumes for protein instead.

How to Serve Coconut Curry Rice Bowl

To serve, place the coconut curry rice in bowls with a scoop of the sautéed tofu and veggies on top.

Serve the bowls topped with fresh herbs and sesame seeds.

I love adding cilantro and shredded mint on top!

The gorgeous colors and flavors of this bowl make it feel elevated and fun while being packed with protein and complex carbs.

This bowl makes for a delicious weeknight dinner and leftovers can be reheated for lunch the next day.

Store any leftovers separately in an airtight container for up to 5 days and reassemble and reheat before serving.

If you have any extra sauce, you can drizzle that on top of leftovers too, or added to stir fries or salads.

Enjoy!

More Vegan Rice Bowls

I Want to Hear From You

If you make this Coconut Curry Rice Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren