CRUNCHY RAINBOW VEGGIE BOWL
WARM COCONUT RICE
Oh, Rainbow Veggie Bowl! How do I love thee? Let me count the ways...
- You're easy to make.
- You're pretty.
- You have lots of different textures and colors.
- You're healthy.
- You're filling.
- You're delicious.
- And your flavor combos are endless!
Are you ready to give this Crunchy Rainbow Veggie Bowl a try? You can use ANY veggie combo you like and any dressing you like (though my favorite is the Spicy Asian "Peanut" Sauce created by Megan Gilmore--it goes great with the coconut rice and cilantro!)
This makes a big portion of rice, so be sure to chop LOTS of veggies...that way you can reheat the rice and throw in some veggies for quickie lunches throughout the week!
COCONUT RICE INGREDIENTS
1 1/2 cups jasmine or basmati rice
15 oz canned coconut milk (no additives)
2 cloves garlic, minced
3/4 tsp salt
1 cup water
Red cabbage, sliced or diced
Red or gold beets, scrubbed and finely chopped or grated
Snap peas, diced
Red Bell Peppers, diced
- Chopped nuts
- Seeds (Pumpkin, sesame, sunflower, etc.)
- Roasted chickpeas
- Chopped cilantro or mint
- Hemp Hearts
- Spicy Asian "Peanut" Sauce from the Detoxinista! (Which you can also make soy free and added-sugar free by skipping the honey and using coconut aminos in place of the tamari.)
- Protein (Hard-boiled eggs, cooked chicken breast, beans, lentils, cooked shrimp, etc.)
SAVORY COCONUT RICE COOKING INSTRUCTIONS
Put all of the Coconut Rice ingredients in a saucepan and stir to combine. Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer for about 15 mins or until the liquid is absorbed. Turn off heat and allow rice to cool slightly in the covered pot for another 15 minutes or so.
ARRANGING YOUR RICE BOWLPut 1/4-1/2 cup warm rice in your bowl. Next, add the RAW diced/sliced crunchy veggies of choice. Top with a drizzle of your favorite dressing (I like the Spicy Asian "Peanut" Sauce above!) and any toppings from the list above! Enjoy!