Coconut Rice with Roasted Veggies
This Coconut Rice with Roasted Veggies is a comforting, flavorful, and slightly tropical dish. Creamy Coconut Milk infuses the rice with richness, while caramelized roasted vegetables add depth and texture.
Perfect for vegan meals, meal prep, or a cozy healthy dinner.
Time Required
Prep time: 10–15 minutes
Cook time: 25–30 minutes
Total time: ~40 minutes
Servings: 2–3
Ingredients
Coconut Rice
1 cup Rice
1 cup coconut milk
1 cup water
Pinch of salt
Roasted Veggies
1 cup broccoli
1 carrot, sliced
1 bell pepper, chopped
1 zucchini, sliced
2 tbsp olive oil
Salt and pepper
Optional Add-ins
chickpeas or tofu
peanuts or cashews
fresh cilantro
lime wedges
Instructions
1. Cook Coconut Rice
Rinse rice and add to a pot with coconut milk, water, and salt.
Bring to a boil, then cover and simmer for 12–15 minutes until tender and fluffy.
2. Roast
Preheat oven to 100°C (400°F).
Toss veggies with olive oil, salt, and pepper.
Roast for 20–25 minutes until golden and tender.
3. Assemble Bowl
Fluff coconut rice and serve in bowls.
Top with roasted vegetables.
4. Serve
Garnish with fresh herbs, nuts, or a squeeze of lime.
Frequently Asked Questions
Can I make it higher protein?
Add:
chickpeas
tofu
grilled chicken
Can I make it low-fat?
Use light coconut milk.
Nutritional Information
Calories: ~380 kcal
Protein: ~8 g
Carbohydrates: ~45 g
Fiber: ~5 g
Fat: ~18 g
Sodium: ~250 mg