One of my absolute favourite dish to serve up for lunch or dinner to the family are my Nourishing Bowls (you might also know these as buddha bowls, rainbow bowl, hippie bowls). My coconut nourishing bowl is packed full of nutrient dense vegetarian ingredients (completely vegan as well) and taste as good as it looks.
I have made mine with a coconut lime rice but you could add any organic grain of your choice such a quinoa, amaranth or even noddles or lentils. I love serving mine with my coconut crusted tofu and miso dipping sauce but again you can add any organic protein or sauce of your desire. There really are no rules, just be sure to add a rainbow of ingredients and get creative.
Ingredients:
2 cup coconut lime rice
1 avocado cut into half
1/2 cup cooked edamame’s
1/4 cucumber sliced
3 radishes sliced
1 carrot grated
1/4 red cabbage coarsely sliced
1 cup chopped broccoli florets (raw or steamed)
1 capsicum chopped (you can use red, orange or yellow)
4 Tbsp sauerkraut
2 cups of greens (spinach and kales leaves)
4 Tbsp alpha sprouts
Handful of micro green
6 slices of coconut crumbed tofu
1/4 cup toasted coconut shavings
1 lime
4 Tbsp sesame seeds
1/3 cup miso dipping sauce
Coconut Lime Rice:
1 1/2 cups of brown rice
1 can organic coconut milk
1 cup filtered water
Juice of 2 limes
Pinch of sea salt
- In a medium size pot add all the ingredients.
- Bring to a boil over medium heat.
- Reduce heat to low, cover and simmer until all the liquid evaporates (about 35-40 minutes).
- Remove from heat and keep covered for further 10 more minutes.
Miso Dipping Sauce:
1 Tbsp organic miso paste
Juice of 1 1/2 limes
1 Tbsp tamari sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
1 Tbsp rice vinegar
1-2 tsp fresh ginger grated
1/2 tsp organic coconut nectar syrup
- Add all ingredients into a small dish and mix until fully combined.
Coconut Crusted Tofu:
150g organic firm tofu
1 Tbsp tamari sauce
Juice of one lime
1 Tbsp sesame oil
1 tsp fresh ginger grated
1/3 cup coconut flour
1 tsp sea salt
1/4 tsp baking powder
2 Tbsp corn starch
3 Tbsp shredded coconut
1/2 cup organic coconut milk
Organic extra virgin coconut oil for frying
- Place the tofu between paper towels and press firmly to remove excess moisture from the tofu.
- Slice the tofu into half-inch-thick slices
- In a bowl add the tamari sauce, lime juice, sesame oil and ginger and place in your tofu. Coat the tofu with the mixture and place in the fridge for up to 30 minutes to marinade.
- In a dish at the dry ingredients and mix to combine.
- Place the coconut milk in a separate dish.
- Place a pan on medium heat with 1Tbsp of coconut oil and pan fry the sliced tofu until golden on each side.
- Remove from the pan and allow the tofu to slight cool before coating in the coconut mixture.
- Place the slice tofu in the coconut milk and transfer to the dry mixture, coating fully.
- Heat a pan on a medium heat and add 3 Tbsp coconut oil. Place each coated tofu into the pan and fry until golden.
Assembling Your Nourishing Bowl:
Take two medium size bowls. Firstly add the coconut lime rice and sprinkle with toasted coconut shavings.
Slice the avocado and dip into the sesame seeds, place into the bowl.
Place in the coconut crusted tofu and add the remaining ingredients.
Squeeze over some lime juice and pour the miso dipping sauce over the tofu (add more as desired).
