Vegetable Coconut Rice Bowls

Serves: 4

I love, love, love this rice bowl. So amazing. You can add edamame if you want - personally, I try to not eat soy - its a GMO thing.

Dovetailing Tip: When cutting up the bell peppers for today’s meal, chop up the bell peppers for the salsa for Meal 5.

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Cook Time:
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1 cup uncooked jasmine rice, rinsed
1 (15-ounce) can coconut milk
1 cup chopped cilantro, divided
2 limes
2 teaspoons extra-virgin olive oil
1 (8-ounce) package baby bella mushrooms, sliced
2 small zucchini, thinly sliced
1 red bell pepper, diced
2 garlic cloves, minced
1 tablespoon freshly minced ginger
2 scallion, finely sliced
1 teaspoon fish sauce
coarse salt and freshly ground pepper, to taste


Place the rinsed rice in a rice cooker. Add 3/4 cup coconut milk to the cooker, and 1 1/4 cup water. Turn on to cook.

When the rice is done, add the juice of half a lime along with 1/2 cup cilantro. Stir.

Heat the oil over medium-high in a large sauté pan. Add the mushrooms and sauté until they become tender and dark brown, about 4 minutes. Add the zucchini and bell pepper; season with salt and pepper and sauté another 3 to 4 minutes. Add the garlic and ginger; saute for another minute.

Now add the remaining coconut milk, remaining cilantro, scallions, fish sauce and another good squeeze of lime juice. Let it simmer 3 minutes, or it warms through. Salt and pepper to taste.

Serve veggies over coconut rice garnished with more scallions and fresh lime wedges!

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