CREAMY COCONUT RICE BOWLS WITH ROASTED VEGGIES AND CRISPY TOFU
on Apr 04, 2026
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Rice, veggies, and a sauce never tasted so good! This quick and simple meal tastes far fancier than it actually is and it’s easy enough to whip up on a weeknight.
There’s nothing quite like a good bowl meal, and these Creamy Coconut Rice Bowls with Roasted Veggies are my answer for a vibrant, nutrient-packed lunch or dinner.
They’re simple to prepare, endlessly customizable, and perfect for gatherings where you’re feeding both plant-based and meat lovers alike.
The base of this cozy bowl starts with a super simple coconut rice recipe. Just simmer the rice with equal parts of full-fat coconut milk and water, then let it cook while you prepare the vegetables.
The roasted veggie component is where you can really make the bowl your own. Broccoli, cauliflower, carrots, sweet potato, and red onion are my go-to combo, but there are plenty of ways to switch it up.
To bring everything together, a ginger tahini drizzle makes a bowl full of vegetables incredibly satisfying. Can’t wait for you to try it… Enjoy!
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Key Ingredients for Coconut Rice Bowls with Veggies
A bed of rice, some roasted veggies, and a creamy sauce is truly the recipe for success of a nourishing, well-balanced bowl. Here’s what you’ll need.
- Jasmine Rice: This long-grain, aromatic rice has a distinct flavor, slightly sweet and almost floral.
- Full-Fat Canned Coconut Milk: Full-fat coconut milk gives richness without heaviness. Light coconut milk, or the one that is bought in the refrigerated section, will taste flat.
- Vegetables: This is where you can get creative! Use whatever you have on hand or prefer. I like the combination of broccoli, cauliflower, carrots, sweet potato, and red onion.
Recipe Substitutions
For a more Asian-inspired route, try roasted broccoli, asparagus, bell peppers, and edamame. During the fall and winter season, opt for butternut squash with carrots, parsnips, and golden beets.
- Tofu: Our main protein source for this recipe.
- Tahini: This sesame seed paste makes a delicious, drizzle-worthy sauce itself. You can find it in the nut butter or Asian aisle of the grocery store.
- Lemon Juice: A bit of acid will help thin out the tahini, while brightening up the flavors of the roasted veggies.
- Maple Syrup: A bit of unrefined sweetener makes the sauce truly irresistible.
Pin this recipe for later!
Pin It- Ginger and Garlic: Fresh is best here! You can mince both finely, or use a microplane to grate both of these into the sauce.
- Garnishes: To finish off the bowls, a few thinly sliced scallions and toasted sesame seeds do the trick.
How to Make Coconut Rice and Veggie Bowls
Cook the coconut rice:
Add rice, coconut milk, water, and salt to a saucepot. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
Roast the vegetables:
Heat oven to 425°F. Toss vegetables with avocado oil, salt, and pepper. Spread on a large sheet pan in a single layer. Roast 30 to 35 minutes, stirring halfway, until caramelized and tender.
Make the tofu:
While the vegetables roast, toss the tofu with the remaining 2 tablespoons oil, nutritional yeast, and 1/2 teaspoon salt. Add the arrowroot and toss again, until the tofu is evenly coated.
Make the ginger tahini drizzle:
In a small bowl, whisk tahini, lemon juice, maple syrup, ginger, garlic, and salt. Slowly whisk in warm water until the desired consistency.
Assemble:
Spoon coconut rice into bowls. Top with roasted vegetables and drizzle generously with sauce. Finish with scallions and sesame seeds, if using. Enjoy!
More Plant-Based Recipes You’ll Love:
- Slow Cooker Moroccan Chickpea Stew
- Charred Corn & Edamame Salad with Creamy Citrus Dressing
- Broccoli Crunch Salad with Creamy Almond Butter Dressing
- Mediterranean Roasted Veggie Hummus Bowl with Roasted Garlic Sauce
CREAMY COCONUT RICE BOWLS WITH ROASTED VEGGIES AND CRISPY TOFU
Ingredients
Coconut Rice:
- 1 ½ cups jasmine rice, rinsed well
- 1 ¼ cup full-fat canned coconut milk
- 1 ¼ cups water
- ½ teaspoon salt
Roasted Vegetables:
- 3 cups mixed vegetables, cut into bite-sized pieces (broccoli, cauliflower, carrots, sweet potato, red onion all work well)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Crispy Tofu:
- 2 tablespoons olive oil
- 1 block extra or super-firm tofu, pressed dry and cut into ½-inch pieces
- 3 tablespoons nutritional yeast
- 3 tablespoons arrowroot powder
Ginger Tahini Drizzle:
- ⅓ cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 tablespoons grated fresh ginger
- 1 small clove garlic, finely grated
- ¼ teaspoon kosher salt
- 3-5 tablespoons warm water, as needed to thin
Optional Garnishes:
- Thinly sliced green onions
- Toasted sesame seeds
Instructions
Cook the coconut rice:
- Add rice, coconut milk, water, and salt to a saucepot. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork.
Roast the vegetables:
- Heat oven to 425°F. Toss vegetables with oil, salt, and pepper. Spread on a large sheet pan in a single layer.
Make the tofu:
- While the vegetables roast, toss the tofu with the remaining 2 tablespoons oil, nutritional yeast, and 1/2 teaspoon salt. Add the arrowroot and toss again, until the tofu is evenly coated. After the vegetables have roasted for 15 minutes, add the tofu to the oven. Roast the vegetables and tofu for 15 more minutes.
Make the ginger tahini drizzle:
- In a small bowl, whisk tahini, lemon juice, maple syrup, ginger, garlic, and salt. Slowly whisk in warm water until the desired consistency.
Assemble:
- Spoon coconut rice into bowls. Top with roasted vegetables and drizzle generously with sauce. Finish with scallions and sesame seeds, if using. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy! The sauce turned out delicious and It paired really well with the sweet potato’s, broccoli, cauliflower and carrots. I also made this with chicken instead. I would make this again!