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Creamy Coconut Rice Bowls with Roasted Veggies - Olivia Adriance
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CREAMY COCONUT RICE BOWLS WITH ROASTED VEGGIES AND CRISPY TOFU

Super-flavorful coconut rice creates a dreamy base for roasted veggies and crispy tofu, all finished with a drizzle of fresh ginger-tahini sauce.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Bowls, Dinner, Lunch, Main Course
Cuisine: American
Keyword: Bowl recipes, Glow bowls, Tofu bowls
Servings: 4
Author: Olivia Adriance

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

Calories: 866kcal | Carbohydrates: 95g | Protein: 26g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 820mg | Potassium: 761mg | Fiber: 10g | Sugar: 4g | Vitamin A: 6946IU | Vitamin C: 19mg | Calcium: 232mg | Iron: 7mg