Coconut Rice Bowl with Vegetables and Salad
A quick and refreshing bowl of coconut rice topped with crisp vegetables and a zesty lime-cilantro salad, perfect for a light weekday meal.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 6g
Ingredients
- 1.5 cups cooked rice
- ½ cup coconut milk
- 1 medium cucumber
- 1 medium carrot
- 1 medium tomato
- 1 whole lime
Instructions
- 1
In a small saucepan, combine the 1.5 cups cooked rice and 0.5 cup coconut milk. Warm over medium heat, stirring occasionally, until the rice is creamy and hot, about 5 minutes.
- 2
While the rice warms, slice the 1 cucumber into thin rounds, peel and grate the 1 carrot, and chop the 1 tomato into bite-size pieces.
- 3
In a bowl, toss the cucumber, carrot, and tomato with the juice of the 1 lime and a pinch of salt. Let sit for 2 minutes so the vegetables soften slightly.
- 4
Spoon the coconut rice into a bowl and top with the lime-tossed vegetables. Add fresh cilantro or lettuce if you have them, and serve immediately.
Tools you’ll need
- small saucepan
- knife
- cutting board
- grater
- mixing bowl
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