Vegan Thai Coconut Buddha Bowl
A delicious buddha bowl filled with veggies, coconut, and brown rice.
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.
Nutrition
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