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Forbidden Rice Coconut Bowls

Add this flavor-packed bowl filled with crunchy veggies, creamy forbidden rice, and spicy coconut milk sauce to your meal plan this week!
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Forbidden Rice Bowl with zucchini and basil in shallow white dish
Prep Time:45 minutes
Cook Time:45 minutes
Total Time:1 hour
Servings: 4

Ingredients

Rice

  • 1 Cup forbidden rice
  • 1 ¼ Cups vegetable stock
  • ½ Cup coconut milk
  • dash salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder

Sauce

  • ¾ Cup coconut milk
  • ½ Tablespoon toasted sesame oil
  • 1-2 Tablespoons chili crunch sauce according to taste

Veggies 1

  • 1 Tablespoon avocado oil
  • 1 Tablespoon sesame oil
  • 4 ounces snow peas sliced
  • 4 ounces mushrooms sliced
  • 2 medium shallots sliced
  • 3 cloves garlic sliced
  • ⅛ teaspoon salt
  • ½ teaspoon pepper
  • ½ Cup minced fresh Thai basil, cilantro, and mint

Veggies 2

  • 1 Tablespoon avocado oil
  • ½ can hearts of palm cut into 1/2” slices
  • 1 medium zucchini cut into 1” chunks
  • ⅛ teaspoon salt
  • ¼ teaspoon pepper

Toppings

  • 1 teaspoon toasted sesame seeds
  • basil leaf sprigs

Instructions

  • Cook Rice: Add all rice ingredients to saucepan and cook according to time on package.
  • Make sauce: Combine sauce ingredients together in small saucepan and set aside.
  • Prepare Veggies 1: Heat oil over medium in a wok or large fry pan.
  • Sautee mushrooms and shallots for 5 minutes or until softened and most of mushroom liquid is cooked off. Stir occasionally.
  • Add garlic and sauté another 2 minutes, stirring frequently (add tiny amount of liquid if browning too much).
  • Add peas, salt, and pepper and cook for 2 minutes, stirring frequently.
  • Turn heat to med-low. Toss in herbs and heat through 1 minute. Turn off heat and cover with a cocked lid until ready to reheat lightly just before serving.
  • Prepare Veggies 2: Heat large cast iron skillet over medium heat until hot.
  • Add oil and heat a few seconds, add hearts of palm into a single layer and cook about 3 minutes until brown, flip them to other side.
  • Add zucchini chunks, salt, and pepper keeping everything in a single layer. Cook 3-4 more minutes until browned.
  • Put it all together: Turn Veggies 1 back on med heat and heat just until hot again, heat sauce over medium until steaming. To serve: place ¼ rice in bowl, top with ¼ Veggies 1 & 2 and ¼ sauce. Add a sprinkle of sesame seeds and basil leaf sprigs. Repeat for remaining bowls.

Notes

  • Proportion basil, cilantro, and mint to your liking. I do about 2/5 basil, 2/5 cilantro, 1/5 mint
  • Store-bought Chili Crunch Sauce usually contains inflammatory oil and excessive sodium. My recipe for chili crunch only takes about 10 minutes. Note: For nutrition facts, I used my chili crunch sauce.
  • Add steamed edamame as an appetizer for additional protein and to make it a meal.
Preferred ingredients – Coconut Milk: Native Forest Simple Coconut Milk, Avocado Oil: Avohass Organic Avocado Oil, 

Nutrition

Serving: 1bowl | Calories: 337kcal | Carbohydrates: 43.3g | Protein: 11.7g | Fat: 16.1g | Saturated Fat: 4.7g | Cholesterol: 43.3mg | Sodium: 438mg | Potassium: 1174mg | Fiber: 10g | Sugar: 15g | Vitamin D: 39µg | Calcium: 123mg | Iron: 6mg
Calories: 337kcal
Author: Emily Haygood