Coconut Turmeric Rice Bowl: A Nutritious and Delicious Fusion of Flavors

In the world of cuisine, fusion dishes can often result in something truly remarkable. The Coconut Turmeric Rice Bowl is one such creation, combining the warmth of Indian spices with the freshness of Asian flavors. This delightful bowl is a symphony of textures and tastes; featuring a fragrant blend of turmeric, ginger, and coconut milk infused into nutrition dense brown rice.

A Wholesome and Plant-Based Delight

This Coconut Turmeric Rice Bowl is not only a treat for the taste buds but also a nutritious and wholesome meal. The dish is entirely plant-based, making it an excellent option for vegans and vegetarians. The brown rice provides sustained energy, while the edamame and vegetables offer a boost of protein and fiber.

A Medley of Colors and Flavors

The dish is a feast for the eyes, with a colorful medley of broccoli, carrots, bell peppers, and edamame. Each vegetable adds its unique flavor and texture, creating a delightful harmony of tastes. The turmeric and ginger infuse the rice with a warm, aromatic flavor, while the coconut milk adds a rich and creamy element.

Not only is the meal packed full of nutrition and flavor, it’s also easy to cook! We recommend using an instant pot (the 6 qt version is perfect) for the rice as it helps produce a wonderful fluffy rice that is easy to replicate time after time. Set and forget the rice while you focus on the rest of the dish. Quickly sauté the veggies for only a few minutes to preserve their crunch and crispness. Then, combine the cooked rice and veggies, and in just a few minutes, the dish will be ready to serve!

Conclusion: Try this Coconut Turmeric Rice Bowl today and experience the perfect blend of flavors and textures. With its nutritious and plant-based ingredients, this dish is a great addition to a healthy lifestyle. Whether you’re a foodie or a health enthusiast, this recipe is sure to delight your senses and nourish your body.

Coconut-Turmeric Rice Bowl with Edamame

This vibrant and nutritious Coconut Turmeric Rice Bowl is a harmonious fusion of Asian and Indian flavors, featuring a fragrant blend of turmeric, ginger, and coconut milk infused into a flavorful brown rice, accompanied by a colorful medley of broccoli, carrots, bell peppers, and edamame, all topped with a sprinkle of fresh cilantro. This wholesome and plant-based bowl is a symphony of textures and tastes, offering a delightful and nourishing culinary experience that will leave you feeling satisfied and revitalized.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Servings 4

Calories 690 kcal

Equipment

• 1 Instant pot
• 1 dutch oven or large pot
• 1 large mixing bowl

Ingredients

  

• 2 crowns broccoli, cut to bite size pieces
• 2 carrots, sliced into ¼" thick rounds
• 2 red bell peppers, small dice
• 1 red onion, small dice
• 1 bunch cilantro
• 1 can coconut milk, we use low-fat
• 2 cups frozen edamame, shelled
• 3 cloves garlic, peeled and minced
• 1 inch ginger root peeled and minced, or grated
• 2 cup brown rice, or any other rice
• 1 teaspoon maple syrup
• 2 tablespoons soy sauce
• 1 teaspoon turmeric
• 2 tablespoons olive oil
• salt and pepper, to taste

Instructions

 

• Rinse rice until water runs clear and cook according to package, we prefer using the instant pot.
  2 cup brown rice,
• Wash, dry, and prep the veggies.
  2 crowns broccoli,, 2 carrots,, 2 red bell peppers,
• Place frozen edamame in a strainer and run under hot water until thawed.
  2 cups frozen edamame,
• Heat dutch oven over medium heat, once hot, add half of the oil.
  2 tablespoons olive oil
• Working in batches as to not overcrowd the pot, cook veggies until tender-crisp, about 3-4 minutes per batch. Season with salt and pepper as you go. Once cooked, remove from pot and keep in a mixing bowl until later.
• Add the other half of the oil to the pot, add onion, cook until slightly translucent, 5-6 minutes, add garlic and ginger. Cook until fragrant, 1-2 minutes.
  1 red onion,, 3 cloves garlic,, 1 inch ginger root
• Add coconut milk, soy sauce, maple syrup, and turmeric to the pot. Stir to combine and bring to a simmer.
  1 can coconut milk,, 1 teaspoon maple syrup, 2 tablespoons soy sauce, 1 teaspoon turmeric, salt and pepper,
• Once simmering, add edamame, cooked rice, and veggies to the pot. Let everything simmer for a few minutes.
• Turn off heat, add half the cilantro and stir to combine.
  1 bunch cilantro
• To serve, ladle into bowls, top with more cilantro and enjoy!

Notes

Using an instant pot (6qt version is perfect) for the rice speeds up the cooking time and guarantees a wonderfully cooked rice, we cook brown for 22 minutes on high pressure, and natural release for 10 minutes.

Keyword coconut milk, edamame, healthy, healthy soup, turmeric