Coconut Rice Bowl
The beauty of this Coconut Rice Bowl is that you can adapt it to seasonal veggies and use whatever protein you prefer. This Coconut Rice Bowl is a quick and easy recipe that is perfect for a weeknight meal. It is made with rice, coconut milk, and a variety of vegetables. The coconut milk makes the rice nice and creamy, and the vegetables add a bit of color and flavor.
TYPE
Healthy Bowls
SERVİNG
2
TOTAL TIME
50 MIN.
Ingredients:
- 100 g jasmine rice
- 50 ml coconut milk
- 150 ml water
- 1 tsp sea salt
- 2 pieces (150 g) salmon fillets
- 2 asparagus, cut to tree pieces
- ½ celery, sliced
- 1 red bell pepper, sliced
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
For the Topping:
- ¼ cup sliced almond, toasted
- 1 tsp shred coconut
- Fresh thyme
Step by Step:
1. Rinse the rice and place to a saucepan. Add coconut milk, 150 ml water and salt, mix
well. Bring it to a boil and reduce heat with lid. Cook for 15 minutes. Rest 10
minutes and fluff up with fork.
2. Preheat oven to 180°C.
3. Place fish fillets, asparagus, celery and pepper on baking sheet. Drizzle olive oil and
sprinkle salt, pepper, paprika and thyme on top. Roasted for 20 minutes.
4. Place to two serving bowls coconut rice one side of the bowl, vegetables on other
side, place fish on top of them. Serve with toasted almond, shred coconut and fresh
thyme. Enjoy!
