Nourish Bowls with Spicy Coconut Rice
This bowl’s got it all – sweet, spicy, creamy and crunchy. Fill your tummy happy and make some Nourish Bowls with Spicy Coconut Rice!
Sometimes I get a craving for all the things at once – sweet, spicy, hot, creamy, crunchy, fresh… what’s a human to do?! Whether it’s lunch or dinner, weeknight or weekend, you can easily prepare a Nourish Bowl and satisfy all those hankerings.
INGREDIENTS & INSPIRATION
The flavour combinations in this recipe are outta this world, people. We’ve got savoury-maple crispy soy curls, vibrant and sweet roasted red onion, fresh kale massaged in toasted sesame oil, and our shining star of this meal, brown basmati rice cooked with spicy chipotle peppers, fresh ginger and creamy coconut milk.
A basic formula I like to follow is: Grain or starchy veg + leafy greens + roasted veg + plant-based protein + dressing 🙂
This recipe uses Spicy Coconut Rice and kale as a base, but you could totally swap out with your favourite leafy green, and use a different grain or legume of choice, like quinoa, millet, lentils or buckwheat. The reason why I do love this rice recipe so much is that it’s incredibly flavourful, spicy and creamy and can be used in so many other meal ideas beyond a nourish bowl. It’s honestly SO GOOD, you’ll want to lick the bowl clean after trying this rice recipe!
HOW TO MAKE NOURISH BOWLS WITH SPICY COCONUT RICE
Whipping up some Nourish Bowls with Spicy Coconut Rice is as simple as 1-2-3! Crisp up the soy curls and red onion in the oven, and cook the rice in a pressure cooker as the other stuff bakes. Easy-peasy!
- Hydrate the soy curls in boiling hot water for 10 minutes, then squeeze out the remaining moisture.
- Season the soy curls and red onion and transfer to a baking sheet. Bake until the red onion is slightly charred and the soy curls are golden and crispy.
- While that bakes, sauté the aromatics for the Spicy Coconut Rice in your pressure cooker until golden and fragrant, add remaining ingredients and cook the rice for 10 minutes on the ‘rice’ setting.
- Massage some chopped kale (any variety) in a touch of sesame oil, transfer to your bowls and serve up with the rice, soy curls and roasted red onion. Garnish with a squeeze of lemon juice, green onion and/or some fresh black pepper. Enjoy!
So, are you drooling yet? 🤤 Nourish Bowls are your best friend when it comes to cozy cold-weather eats! The customization is endless as you can switch up the ingredients every time you make them. They’re so filling, nutritious and yummy and are perfect for easy meal prepping or batch-cooking to save you time throughout the week.
If you enjoyed this recipe, you might also love my Roasted Carrot, Beet + Brussels Salad or Loaded Lazy Noodle Bowls! Both are perfectly comforting, cozy-weather meals that use easy-to-find ingredients and are super simple to throw together.
Lastly, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! Seeing what you’re cooking makes me so happy!
Nourish Bowls with Spicy Coconut Rice
Equipment
- 1 Pressure Cooker (I used Instant Pot)
Ingredients
- 2 cups kale, roughly chopped
- 1 tbsp sesame oil, divided
- 1 cup dry soy curls
- 1/4 cup nutritonal yeast
- 2 tbsp tamari or GF soy sauce
- 2 tbsp maple syrup
- 1 red onion, peeled and quartered
For the Spicy Coconut Rice
- 1-2 chipotle peppers in adobo sauce, minced (1 for less spicy)
- 1-2" chunk of ginger, peeled and minced (1" for less spicy)
- 2 cups canned coconut milk (1 can = just under 2 cups, add water to make 2 cups)
- 2 cups veggie broth or water
- 2 cups brown basmati rice, rinsed
- zest of 1 lime
- 1/2 tsp salt
Instructions
- Preheat oven to 425F. In a large bowl, pour boiling water over the dry soy curls (cover by 2") to rehydrate. Let sit for 10 minutes, then strain out the water and press out remaining liquid with back of a spoon.
- Transfer soy curls back to the large bowl, then add in the GF soy sauce or tamari and maple syrup, and stir to thoroughly coat each piece. Add the nutritional yeast and stir again to combine thoroughly. Transfer to a parchment lined baking sheet.
- Add the peeled and quartered red onion to the baking sheet. Drizzle 1/2 a tbsp of sesame oil overtop, season with black pepper and a pinch of salt, and massage the seasonings into the onion with your hands.
- Bake the soy curls and red onion on the top rack of the oven for 30-35 minutes, flipping halfway, until the soy curls are golden and crispy and the red onion slightly charred.
- While they're baking, turn on your Instant Pot and turn on the sauté function at medium temperature. Heat 1 tbsp of sesame oil, and once hot, add the minced chipotle peppers and ginger to the pot. Saute for 3-4 minutes, stirring often to prevent burning, until golden and fragrant.
- Add the rinsed basmati rice to the pot, and stir into the aromatics to combine. Pour in the coconut milk and veggie broth, and add the lime zest and salt. Stir well to combine. (TIPS: 1) If your coconut milk is solidified, let it melt completely in the pot before sealing the lid to cook. 2) If your veggie broth is hot beforehand, it will help reduce how long the Instant Pot takes to come to pressure)
- Turn off the sauté function by pressing CANCEL. Press the 'RICE' setting and cook for 10 minutes on high pressure (I can't change the time on rice setting, but I believe some models of IP can, mine automatically sets to 10 minutes). Once finished, let the pressure naturally release completely.
- While the rice cooks, chop your kale and place in a large mixing bowl. Drizzle remaining 1/2 tbsp of sesame oil and massage into the kale with your hands, until each piece is coated and the kale has softened slightly.
- In two bowls, fill with cooked rice, kale, soy curls and 2 red onion quarters each. (Optional) garnish with fresh lemon juice, black pepper and/or green onions. Enjoy!
