Name: Hawaiian Nourish Bowls with Ginger Tahini Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 cup brown jasmine rice; 1 can lite coconut milk + enough water to equal 2 cups; 1 teaspoon coconut oil; 2 tablespoons unsweetened toasted coconut; 1/3 cup tahini; 3 tablespoons soy sauce; 2 tablespoons water; 1 teaspoon toasted sesame oil; 1/2 tablespoon ginger, freshly grated; 1 1/2 tablespoons agave; 1 teaspoon sriracha; 1 10oz bag shelled edamame; 2 whole carrots, shredded; 1/4 large head purple cabbage, shredded; 8-10 mini bell peppers, sliced; 1 1/2 cups fresh pineapple, cubed; 1 cup fresh cilantro; 1/3 cup cashews, roughly chopped; 1 avocado, cubed; 1 cup kimchi, roughly chopped; sesame seeds, if desired

Description

These balanced nourish bowls are brimming with flavor from juicy pineapple, crunchy veggies, chewy coconut brown rice and a luscious ginger tahini sauce. Perfect for meal prep or your Meatless Monday entree!

Ingredients

Scale

Rice

1 cup brown jasmine rice
1 can lite coconut milk + enough water to equal 2 cups
1 teaspoon coconut oil
2 tablespoons unsweetened toasted coconut

Sauce

1/3 cup tahini
3 tablespoons soy sauce
2 tablespoons water
1 teaspoon toasted sesame oil
1/2 tablespoon ginger, freshly grated
1 1/2 tablespoons agave
1 teaspoon sriracha

Bowls

1 10oz bag shelled edamame
2 whole carrots, shredded
1/4 large head purple cabbage, shredded
8-10 mini bell peppers, sliced
1 1/2 cups fresh pineapple, cubed
1 cup fresh cilantro
1/3 cup cashews, roughly chopped
1 avocado, cubed
1 cup kimchi, roughly chopped
sesame seeds, if desired

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Rice

Pour coconut milk into liquid measuring cup. Add water until measurement reaches just shy of 2 cups. Add rice, coconut oil, coconut milk/water to saucepan and bring to a boil. Cover tightly with lid, reduce to simmer and let simmer for 35 minutes until all liquid is evaporated and rice is cooked through. Fluff with a fork and toss in the toasted coconut.

Sauce

Whisk together all sauce ingredients until smooth and creamy. You may need to adjust with a tablespoon or two of warm water to your desired consistency. (based on how thick your tahini is!)

Bowls

Cook edamame according to package instructions. To serve: layer in coconut brown rice, cabbage, carrots, kimchi, edamame, bell peppers, pineapple. Top with cilantro, avocado and cashews. Sprinkle with sesame seeds and drizzle with tahini sauce!

Notes

This recipe is super versatile- use whatever veggies you have on hand!

Try this out for your lunch meal prep: assemble bowls and keep sauce on the side to add just before serving, yum!

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Nutrition

Serving Size: 1/4 of recipe
Calories: 581
Sugar: 16g
Sodium: 695mg
Fat: 26g
Carbohydrates: 63g
Fiber: 10g
Protein: 18g
Cholesterol: 0mg