I’m going COO-COO for COCONUTS! Coconut in my smoothies, muffins and in this delicious, vegan Thai Coconut Buddha Bowl.

The main components of this bowl of deliciousness are basically: brown rice, assorted vegetables, green curry paste and light coconut milk.

This is the perfect recipe if you have a bunch of vegetables lying around in your fridge waiting to be made into a masterpiece.

Of course, this savory recipe contains no added sugar, so it’s a perfect dinner or lunch option if you’ve decided to quit sugar for good (If you haven’t yet, read my seven step “shaking sugar guide” here!).

Personally I cooked up a big batch of this stuff to enjoy for lunches throughout the week. It’s good cold or hot, and perfect if you’re on the go!

Pile all of your ingredients into a big bowl & cover with this delicious sauce and you’ll be ready for dinner in less than 30 minutes. This is extra delicious served with warm naan bread.

The Recipe: Vegan Thai Coconut Buddha Bowl

A delicious buddha bowl filled with veggies, coconut, and brown rice.
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Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 1¼ cup brown rice
  • 1 can light coconut milk
  • 3 tbsp Thai green curry paste, vegan
  • 1 tbsp soy sauce, or tamari
  • 1 tbsp lime juice
  • 1 red bell pepper , diced
  • ½ red onion, diced
  • 1 cup carrot, shredded
  • 1 cup cabbage, shredded
  • 1 cup corn
  • 2 cups kale, chopped and massaged
  • ¼ cup black sesame seeds

Instructions 

  • Cook the rice according to manufacturer's instructions. (I use a rice cooker)
  • Give the rice time to cook as you prepare your curry. Heat the coconut milk in a pan until it is hot. Then stir in the curry paste, tamari and lime juice. Adjust ingredients to your taste. Bring to high heat then simmer on low for 10-15 minutes.
  • Stir in assorted vegetables. I used: chopped red pepper, kale, onion, corn, shredded carrot & cabbage. Simmer 5-10 minutes longer, or until vegetables are tender to your liking.
  • Serve vegetable/curry sauce over cooked brown rice.
  • Garnish with black sesame seeds.
Calories: 742.7kcal, Carbohydrates: 28.9g, Protein: 5.5g, Fat: 68.2g, Saturated Fat: 11.7g, Polyunsaturated Fat: 18.8g, Monounsaturated Fat: 34.8g, Trans Fat: 0.2g, Sodium: 377.4mg, Potassium: 437.5mg, Fiber: 5.8g, Sugar: 4.3g, Vitamin A: 9644.2IU, Vitamin C: 79.8mg, Calcium: 206.8mg, Iron: 2.7mg
Cuisine: Asian, Thai
Course: Salad
Author: carleigh

Notes:

*If you want the sauce to be thinner, add a splash of water or vegetable stock
*If you want the sauce to spicier, add red pepper flakes