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Coconut Rice Bowl Recipe

Delicious Coconut Rice Bowl is healthy and adaptable! Curried jasmine rice cooked in coconut milk topped with your choice of protein, and seasonal vegetables all tossed with a simple sauce, fresh cilantro, mint and toasted coconut flakes.

4.7 from 150 votes
40 mins
Total Time
6
servings
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Coconut Rice Bowl

How to Make the Best Coconut Rice Bowl

This Coconut Rice Bowl is a vibrant, nourishing meal that brings together the comforting warmth of curry-spiced coconut rice with crispy seared tofu and fresh seasonal vegetables. The combination of creamy coconut milk, aromatic curry powder, and fragrant ginger creates a rice base that’s deeply flavorful yet incredibly simple to prepare.

What makes this bowl truly special is the harmony of textures and flavors in every bite. The slightly spicy sriracha sauce coats the crispy tofu and tender vegetables, while fresh herbs and toasted coconut flakes add brightness and crunch on top. It’s the kind of adaptable recipe that welcomes whatever vegetables you have on hand—asparagus, broccoli, snap peas, or bell peppers all work beautifully.

Whether you’re looking for a satisfying weeknight dinner or a meal-prep-friendly option that reheats well, this coconut rice bowl delivers. It’s healthy, filling, and packed with plant-based protein that will keep you energized throughout the day.

Coconut Rice Bowl

Coconut Rice Bowl

Delicious Coconut Rice Bowl is healthy and adaptable! Curried jasmine rice cooked in coconut milk topped with your choice of protein, and seasonal vegetables all tossed with a simple sauce, fresh cilantro, mint and toasted coconut flakes.

4.7 from 150 votes
CourseMain Course
CuisineAmerican
Keywordcoconut rice, coconut rice bowl, coconut curry rice bowl, healthy rice bowl, tofu bowl
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings6 servings
Calories373kcal
AuthorRare Ivy
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Ingredients

Coconut Curry Rice

Sauce

Tofu and Vegetables

Toppings

Instructions

Prepare the Coconut Curry Rice

  1. In a pot with a lid, add rice, coconut milk, water, curry powder, salt, and 1 teaspoon ginger. With the lid on, bring to a simmer and cook for 20 minutes.
  2. Turn heat off and let sit with lid on until ready to serve.

Make the Sauce

  1. Whisk together sriracha, braggs or soy sauce, and coconut sugar. Set aside.

Cook the Tofu

  1. Pat tofu dry and cut into thick strips. Heat pan (cast iron works great) to medium-high.
  2. Add 1 tablespoon coconut oil and a sprinkle of salt and pepper. Add tofu and sear for about 3 minutes without moving, then flip and sear for another 3 minutes. Set aside.

Sauté the Vegetables

  1. In the same pan, add 1 tablespoon coconut oil and sauté asparagus for about 1 minute.
  2. Add garlic, lemongrass, and ginger. Stir over medium heat for about 3-4 minutes, until asparagus is tender.
  3. Add green onions and 1 tablespoon of water, scraping the pan to loosen all the stuck bits. Cook for another minute.

Combine and Serve

  1. Add tofu, sauce, peas, and lime juice to the pan, stirring to combine. Remove from heat. Taste for saltiness, adding more braggs or soy sauce if needed.
  2. Place rice in bowls with a scoop of the sautéed tofu and veggies. Liberally sprinkle mint, cilantro, and coconut flakes on top.

Notes

  • You can substitute asparagus with green beans, broccoli, snap peas, bell pepper, or carrots.
  • For less spice, start with 1 tablespoon of sriracha and adjust to taste.
  • For extra depth, use half fish sauce and half braggs liquid aminos.
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