Vegan Thai & Sugar Free Coconut Buddha Bowl

I’m going COO-COO for COCONUTS! Coconut in my smoothies, coconut in my muffins and yes coconut in this delicious, healthy/vegan/plant based Thai Coconut Buddha Bowl *Droooool*.

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.

Ingredients:
1 1/4 cups of brown rice
1 can of light coconut milk
3 tbsp on green curry paste *I used Thai Kitchen Green Curry Paste. If you’re vegan check for fish sauce in assorted curry pastes*
1 tbsp of tamari or soy sauce
1 tbsp of lime juice (optional)
1 red pepper (diced)
1/2 a red onion (diced)
1 cup of carrot (shredded)
1 cup of cabbage (shredded)
1 cup of corn
2 cups of kale (chopped)
1/4 cup of black sesame seeds

Instructions:

1. Cook the rice according to manufacturer’s instructions. (I use a rice cooker)
2. 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.
2. 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.
3. Serve vegetable/curry sauce over cooked brown rice.
4. Garnish with black sesame seeds.

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

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