Name: Coconut Rice and pineapple Bowl
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian
Ingredients: 2 cups rice (jasmine preferred, any white rice works); 1 can coconut milk (400 ml or 13.5 oz); 1 3/4 cups water; 2 teaspoons yellow curry powder; 1 teaspoon sea salt; 1 teaspoon ginger, minced or grated; 2 tablespoons sriracha or sambal oelek (adjust to taste); 1–2 tablespoons Bragg’s liquid aminos or lite soy sauce; 2 teaspoons coconut sugar or other sweetener; 2 tablespoons coconut oil; 16 oz tofu, cut into thick strips; 4 garlic cloves, roughly chopped; 2 teaspoons lemongrass, minced; 1 teaspoon fresh ginger, minced or grated; 1 pound asparagus, cut into 1-inch pieces (or green beans, broccoli, snap peas, bell peppers, carrots); 2 green onions, chopped; 1/2 cup peas (frozen, rinsed under cool water); Juice of 1 lime (2–3 tablespoons); 1/4 cup fresh cilantro; 1/4 cup fresh mint; 1/2 cup toasted coconut flakes (unsweetened)

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This Coconut Rice Bowl is a vibrant and nourishing meal that combines curried coconut rice with fresh vegetables, crispy tofu, and a bold, spicy-sweet sauce. Bursting with layers of flavor and texture, it’s an adaptable and satisfying dish perfect for lunch or dinner. Topped with fresh herbs and crunchy toasted coconut flakes, this bowl delivers a taste of tropical comfort with every bite.

Coconut Rice and pineapple Bowl

Why You’ll Love This Recipe

One-Bowl Simplicity: Everything comes together in a single bowl—rice, protein, veggies, and sauce—for an all-in-one meal.
Creamy Coconut Rice: Cooking rice in coconut milk with curry and ginger adds richness and aromatic depth.
Customizable: Swap tofu with your favorite protein and use seasonal vegetables.
Flavor-Packed Sauce: The spicy-sweet-savory sauce ties the whole dish together beautifully.
Healthy & Wholesome: Full of whole grains, plant-based protein, and fresh herbs for a nourishing, feel-good meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Coconut Rice
2 cups rice (jasmine preferred, but any white rice works)
1 can coconut milk (400 ml or 13.5 oz)
1 3/4 cups water
2 teaspoons yellow curry powder
1 teaspoon sea salt
1 teaspoon ginger, minced or grated

Sauce
2 tablespoons sriracha or sambal oelek (adjust to taste)
1–2 tablespoons Bragg’s liquid aminos or lite soy sauce
2 teaspoons coconut sugar or other sweetener

Tofu and Veggies
2 tablespoons coconut oil
16 oz tofu, cut into thick strips
4 garlic cloves, roughly chopped
2 teaspoons lemongrass, minced
1 teaspoon fresh ginger, minced or grated
1 pound asparagus, cut into 1-inch pieces (or use green beans, broccoli, snap peas, bell pepper, carrots)
2 green onions, chopped
1/2 cup peas (frozen, rinsed under cool water to thaw)
Juice of 1 lime (about 2–3 tablespoons)
1/4 cup fresh cilantro
1/4 cup fresh mint
1/2 cup toasted coconut flakes (unsweetened)

Directions

Cook the Coconut Rice:
In a pot with a lid, combine the rice, coconut milk, water, curry powder, salt, and ginger. Bring to a simmer with the lid on, then cook for 20 minutes. Turn off heat and let sit with the lid on until ready to serve.
Make the Sauce:
Whisk together sriracha, Bragg’s or soy sauce, and coconut sugar. Set aside.
Sear the Tofu:
Pat tofu dry and cut into thick strips. Heat a pan over medium-high heat with 1 tablespoon of coconut oil. Season tofu with salt and pepper, then sear without moving for 3 minutes per side until golden. Remove and set aside.
Sauté the Vegetables:
In the same pan, add 1 tablespoon coconut oil and sauté asparagus (or chosen vegetables) for 1 minute. Add garlic, lemongrass, and ginger. Cook for another 3–4 minutes until veggies are tender. Add green onions and a tablespoon of water, scraping the bottom of the pan. Cook for 1 more minute.
Combine:
Add tofu back to the pan along with the sauce, peas, and lime juice. Stir to combine and heat through. Taste and adjust seasoning with more soy sauce if needed.
Assemble the Bowl:
Add a scoop of coconut rice to each bowl. Top with the sautéed tofu and veggies. Garnish generously with fresh cilantro, mint, and toasted coconut flakes.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Grain Swap: Use brown jasmine rice, basmati, or even quinoa. Cook according to package instructions using coconut milk as part of the liquid.
Protein Options: Substitute tofu with grilled chicken, shrimp, or fish for a non-vegetarian version.
Vegetable Flexibility: Use broccoli, snap peas, bell peppers, carrots, spinach, cauliflower, or mushrooms based on season and preference.
Spice Control: Adjust sriracha or sambal quantity in the sauce based on your heat tolerance.
No Coconut Sugar: Use honey, maple syrup, or brown sugar as alternatives.
Nutty Crunch: Add chopped cashews or peanuts as an additional garnish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop until warmed through.
The rice may absorb sauce and dry out slightly—add a splash of water or coconut milk when reheating.
Herbs and coconut flakes are best added fresh after reheating.

FAQs

Can I use brown rice for this recipe?

Yes, brown rice works well but requires a longer cook time. Use package directions and adjust liquid amounts accordingly.

Is this recipe vegan?

Yes, as written, the recipe is 100% vegan. Just ensure your sauces are vegan-friendly.

Can I make this recipe ahead of time?

Yes, the rice and vegetables can be cooked in advance. Store components separately and assemble just before serving.

What if I don’t have lemongrass?

You can skip it or substitute with a little lemon zest or extra lime juice for brightness.

Can I make the dish less spicy?

Absolutely. Use half the amount of sriracha or substitute with a milder chili sauce.

Is canned coconut milk the same as coconut beverage?

No. Use canned full-fat or light coconut milk for cooking—not the drinkable coconut beverage.

How do I toast coconut flakes?

Spread coconut flakes on a dry skillet over medium heat and stir for 2–3 minutes until golden and fragrant.

Can I freeze this meal?

Freezing is not ideal as the tofu and veggies may lose texture, but the coconut rice freezes well.

What other herbs can I use instead of mint or cilantro?

Thai basil or parsley can be used if you don’t have mint or cilantro on hand.

How do I make the sauce saltier or sweeter?

Add more soy sauce for saltiness or a touch more sugar for sweetness, tasting as you go.

Conclusion

The Coconut Rice Bowl is a colorful, wholesome meal that brings together tropical flavors and nourishing ingredients in a single bowl. Whether you keep it plant-based or switch up the protein, its creamy coconut rice, fresh herbs, and customizable toppings make it a go-to recipe for busy weeknights or meal prep. It’s a flexible, crowd-pleasing dish that tastes as good as it looks.