Sesame Coconut Rice and Veggie Bowl

 

 

I have always loved fruit and vegetables more than anything else. You would think my mother lucked out with a kid that loved veggies but instead she fought with me to eat the meat on my plate. My dad is a true meat and potatoes kinda guy, if its green he will die from it. So needless to say, we had meat dishes more than I cared to eat. But now the choice is mine and I get to eat as I please. With that comes the flexibility to explore recipes and ingredients and a chance to come up with unique dishes that are as good as they look. This sesame coconut rice bowl is colorful, flavorful and a delicious gluten free dinner with an Asian meets Caribbean fusion flavor profile. I saw these these beautiful multi colored carrots, already peeled and Trader Joe’s ( I’m not affiliated with Trader Joe’s, I just shop there, a lot) and I had to have them. They also carry baby bok choy, which I love. This bowl is filling and satisfying even in the middle of winter in New York. Now lets start dinner.

 


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Print Recipe
Sesame Coconut Rice and Veggie Bowl
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Sesame Coconut Rice
Sauteed Veggies and Toasted Cashews
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Sesame Coconut Rice
Sauteed Veggies and Toasted Cashews
Instructions
Coconut Sesame Rice
  1. Place all ingredients into a large pot except the sesame oil. Bring to a boil and reduce heat and let simmer until all water is absorbed. Once fully cooked remove from heat and add sesame oil one tablespoonful at a time. The oil is strong and a little goes a long way. I added two tablespoons to my rice but you can add more or less whatever you prefer. Add more salt if desired for taste.
Sauteed Veggies and Toasted Cashews
  1. Toast the cashews for a few minutes until lightly browned if you are using raw cashews, skip this step if you have roasted cashews. In a large pot bring water to boil and add carrots. Blanch for 3 minutes and remove from water. Drizzle with 1-2 tablespoons of olive oil, mirin sauce, rice wine vinegar and sprinkle with salt and pepper. Place in a hot sautee pan and sautee until desired color, about a minute or two. Repeat the same process with the baby bok choy. The mirin sauce and vinegar will caramelize and turn brown, make sure not to burn it.
  2. Once everything is cooked, assemble the bowl and garnish with chopped scallion, sesame seeds, coconut flakes and fresh ground pepper

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