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Coconut Lime Rice Bowls with Fresh Veggies

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • Coconut Lime Rice:
  • 1½ cups jasmine rice or basmati rice
  • 1 can 14 oz coconut milk
  • ¾ cup water
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • ½ teaspoon salt
  • 1 tablespoon coconut oil or vegetable oil
  • Fresh Vegetables:
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 large carrot julienned
  • 1 cup purple cabbage shredded
  • 1 cucumber diced or sliced
  • 1 cup cherry tomatoes halved
  • ½ cup edamame shelled (optional)
  • Lime Dressing:
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic minced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Garnish:
  • Fresh cilantro chopped
  • Fresh mint leaves
  • Sliced green onions
  • Sesame seeds
  • Lime wedges
  • Crushed peanuts optional

Instructions
 

  • Rinse rice under cold water until water runs clear.
  • Combine rice, coconut milk, water, and salt in saucepan.
  • Bring to boil over high heat.
  • Reduce to low. Cover with lid.
  • Simmer 15 to 18 minutes until liquid absorbed and rice tender.
  • Remove from heat. Let sit covered 5 minutes.
  • Fluff with fork. Stir in lime juice, zest, and coconut oil.
  • While rice cooks, prepare vegetables. Slice, julienne, and dice as needed.
  • Whisk lime juice, olive oil, honey, garlic, salt, and pepper for dressing.
  • Divide rice among four bowls.
  • Arrange vegetables on top in colorful sections.
  • Drizzle lime dressing over each bowl.
  • Garnish with cilantro, mint, green onions, sesame seeds, and lime wedges.
  • Add crushed peanuts if using.
  • Serve immediately or store components separately.

Notes

  • Rinse rice to remove excess starch
  • Use full-fat coconut milk for creamier rice
  • Do not lift the lid while cooking rice
  • Let rice rest 5 minutes after cooking
  • Add lime after cooking to prevent mushy rice
  • Prep vegetables while rice cooks
  • Store components separately for meal prep
  • Brown rice needs 2 cups of liquid and 40 to 45 minutes cooking
  • Keeps 3 to 4 days in the fridge
  • Freeze rice up to 3 months