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Coconut Rice Bowl
Coconut Rice Bowl

1m read

Coconut Rice Bowl

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.


Healthy Bowls




50 MIN.


  • 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!


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