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Comfort Bowl: Coconut Rice, Roasted Vegetables, and Greens

Melissa Wetzstein | A Pure Life Nutrition
It is the kind of nutritious meal that feels indulgent, without the guilt.
Servings 4 people

Ingredients
  

For Veggies:

  • 1 small butternut squash peeled and cut into 3/4 inch cubes
  • 1 1/2 pounds brussel sprouts bruised leaves discarded, ends trimmed, and halved
  • 1/2 pounds mixed mushrooms wiped clean with a damp dish towel, stems trimmed, and sliced into 1/4 inch pieces (shitake, baby bella, crimini and white button mushrooms all work well here)
  • 2 packages baby spinach or other baby greens
  • Extra virgin olive oil
  • Kosher salt and fresh ground pepper
  • Cayenne Pepper to taste
  • 1 Lime

For Coconut Rice

  • 1 cup white jasmine rice
  • 3/4 cup full fat coconut milk (unsweetened)
  • 3/4 cup water
  • 2 teaspoons granulated sugar or unrefined coconut sugar (optional)
  • 1/2 teaspoon kosher salt

Garnish

  • 1/3 cup roasted unsalted cashews chopped
  • 1/2 cup fresh cilantro leaves lightly chopped

For Avocado Cilantro Crema

  • 1/4 cup plain whole greek yogurt
  • 1/3 cup water
  • 1 lime juice of one lime
  • 1 clove of garlic crushed
  • 1/2 ripe avocado
  • 1 cup cilantro leaves
  • 1/2 teaspoon kosher salt
  • a squirt of Sriracha sauce is optional, for some heat

Instructions
 

For Veggies:

  • In a small bowl, whisk together 2 Tablespoons olive oil, 1 tablespoon pure maple syrup, 1 teaspoon kosher salt, and a pinch of cayenne pepper, to taste.
    Place squash, and brussels sprouts on a large rimmed sheet pan, and toss well with olive oil mixture, coating all pieces. Add more oil if needed. Spread the veggies into one layer. If the pan is too crowded, the veggies will steam instead of caramelizing, and you may want to use two pans instead of one. Place mushrooms in a separate bowl, toss with a glug of olive oil, 1/4 teaspoon salt and some freshly ground black pepper. and set aside. Place pan with squash in the middle rack of oven, and roast for 15 minutes. Open oven, toss vegetables, and add mushrooms to pan. Continue cooking for 15 minutes or more, until vegetables brown around the edges.
    Prepare spinach.
    Add a small amount of water (about 1/4 cup) to a medium pot over medium heat.
    When water begins to simmer, add spinach (or other greens), a couple of handfuls at a time.
    When pot is full, toss spinach, cover with lid and reduce heat to low. Cook for 2 minutes or so, until greens are just wilted. Use tongs to squeeze any remaining water from greens. Toss with a squeeze of lime, a pinch of salt and black pepper. Set aside.

For Coconut Rice: While veggies are roasting, prepare the rice

  • Rinse rice well until water runs clear.
    Add rice, water, coconut milk, salt and sugar (if using) to a medium pot.
    Bring liquid to a boil over medium high heat. Stir well and reduce heat to a simmer.
    Cover pot with a tight fitting lid, and cook for 15 minutes. Remove from heat and let rest covered for another 10 minutes. You can keep covered until ready to serve.

For Avocado Cilantro Crema

  • Place all ingredients into a high speed blender, and blend until smooth and creamy. Add more water, if needed, to achieve desired consistency. Sauce will keep in the refrigerator for 3 days, and leftovers make a zesty salad dressing.

To Assemble Rice Bowl

  • Place a serving of rice into each bowl. Top with roasted veggies, wilted greens, chopped cashews, and cilantro leaves.  Drizzle with an avocado cilantro crema drizzled on top.

Notes

You can substitute brown jasmine rice for the white rice to add more fiber and nutrients. Keep in mind, you will need to increase the amount of water by 1/4 cup, as well as increasing the cooking time (according to the package).