I’ve rekindled my love for rice bowls. Not only nutritious & delicious but easy to make.
vegetarian coconut rice bowl
It’s a good way to use up all kinds of leftovers. Energize your meal with protein: chicken, salmon or steak. Substitute quinoa or noodles instead of rice as a base and play with a variety of different veggies and dressings to turn it Mexican, Indian, Asian+ for endless possibilities.
Let’s try unlikely combos. Let’s eat things that are good. Let’s eat things that make us feel good.
Vegetarian Coconut Rice Bowl Recipe
Yield: 4 bowls
1 cup uncooked jasmine rice, rinsed
* 1 (14 oz) can coconut milk
* 1 cup chopped cilantro, divided
* 2 limes
* 2 tsp extra-virgin olive oil
* 1 cup mushrooms, sliced
* 2 small zucchini, thinly sliced
* 1 red bell pepper, diced
* 2 garlic cloves, minced
* 1 Tbs. freshly minced ginger
* 1/2 cup frozen edamame
* 2 scallions, finely sliced
* 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 & 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; sauté for about another minute.
Now add the remaining coconut milk, edamame, remaining cilantro, scallions & another good squeeze of lime juice. Let it simmer 3 minutes, or until the edamame warms through.
Serve over coconut rice garnished with more scallions and fresh lime wedges.
Here’s a growing fast food chain I really like:
Freshii is a (fairly new to Vancouver) fast food restaurant chain that specializes in healthy rice bowls, salads, juices and smoothies. I recently stumbled upon it when I was hangry (that place when you’re really hungry, bordering on the verge of cranky
anger) and enjoyed the *Oaxaca bowl very much. I wondered why there were not more fast food places like it. The story behind it is interesting blending fashion & food.
Matthew Corrin is the founder & CEO of Freshii. While working in New York City for fashion designer Oscar de la Renta, Matthew was inspired by “mom-and-pop” delis with fresh food but lackluster branding & service. He sought to “add magic to the fresh food business” & brand the commodity of fresh food not unlike Starbucks branded the coffee bean. He’s a recipient of the Ernst & Young Entrepreneur of the Year award, Canada’s Top 40 under 40, Inc. Magazine’s Top 30 under 30, and Canadian Association of Foodservice Professionals Restaurateur of the Year. In 2005, he founded Freshii.
my Oaxaca Bowl
*brown rice & kale, avocado, beet slaw, black beans, corn, salsa fresca, crispy wontons, lime wedge, spicy yogurt sauce (1927 W. 4th in Kits).
Source for vegetarian recipe: bevcooks.com