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

Description

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

Ingredients

Coconut Curried Rice

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

Sauce

2 TBSP chili garlic paste
1–2 TBSP coconut aminos
2 tsp pure maple syrup
1/2 lime, squeezed

Tofu and Veggies

1 TBSP avocado oil
16-oz extra firm tofu

Veggies

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)

For serving

2 green onions ( green part only), chopped
1/4 cup fresh herbs (cilantro, parsley, mint)
¼ cup sesame seeds

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Instructions

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.
To make the sauce, whisk together sriracha, coconut aminos, maple syrup, and lime juice until smooth. Set aside.
While the rice is cooking, prepare the tofu. Cut the tofu into small squares. Heat the pan over medium high heat with 1 TBSP avocado oil. Once the pan is warm, add the tofu squares to the pan and season with a sprinkle of salt and pepper. Cook the tofu for 8-10 minutes, stirring consistently until the tofu is brown on all sides. Set the tofu aside.
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 with the remaining avocado oil. Sprinkle with garlic powder and bake the veggies for 20-25 minutes, or until they’re slightly charred on the outside. Remove the pan from the oven.
Add the baked veggies to the pan with the tofu, then add the sauce and green onion to the pan with the vegetables. Stir until everything is well combined.
To serve, place the coconut curried rice in the bowls with a scoop of the sautéed tofu and veggies. Serve with fresh herbs and sesame seeds. Store leftovers separately in an airtight container for up to 5 days.

Notes

Recipe inspired by Feasting At Home

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner, Entree
Method: Stovetop, Oven
Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free