This is one of those bowls that might seem unassuming at first glance, but with the creamy and slightly sweet coconut rice, it’s an elevated take on the traditional veggie and rice bowls you might be used to.
It combines sweet broccoli with savory shiitake mushrooms and is tied together perfectly with a honey-sesame sauce that is finger-licking good.
I added some spinach for an extra-nutritious kick and rich avocado because… you know, avocado. This just might be your new favorite weeknight meal.
1 cup (190 g) uncooked brown jasmine rice
1 cup (240 ml) full-fat coconut milk
1¼ cups (295 ml) water
½ tsp salt
¼ cup (60 ml) soy sauce or tamari
¼ cup (60 ml) rice vinegar
¼ cup (60 ml) water
1 tbsp (8 g) arrowroot starch
¼ cup (60 ml) honey
2 tsp (10 ml) toasted sesame oil
2 tsp (6 g) sesame seeds
6 cups (426 g) chopped broccoli florets
3 tbsp (45 ml) melted coconut oil, divided
Salt and freshly ground black pepper
7 oz (198 g) shiitake mushrooms, sliced
2 cups (65 g) tightly packed fresh baby spinach
1 ripe avocado, sliced
Preheat the oven to 450°F (230°C).
Make the rice: In a small soup pot, combine the rice, coconut milk, water and salt. Bring to a boil, cover, lower the heat to a simmer and cook for 25 to 30 minutes, or until it has absorbed all the moisture.
Meanwhile, make the sauce: In a small bowl, whisk together the soy sauce, vinegar, water, arrowroot, honey, sesame oil and sesame seeds. Set aside.
While the rice cooks, also make the veggies: In a bowl, evenly coat the broccoli florets with 1½ tablespoons (22 ml) of the coconut oil, season with salt and pepper, then lay out in a single layer on a baking sheet. Roast in the oven for 8 to 9 minutes.
In a large skillet, heat the remaining 1½ tablespoons (23 ml) of coconut oil over medium heat. Once hot, add the mushrooms and cook for 5 minutes, then add ¼ cup (60 ml) of the sauce and cook, stirring continuously, until almost absorbed, about 1 to 2 minutes. Continue to cook for another 2 to 3 minutes, then add the broccoli to the pan along with another ¼ cup (60 ml) of the sauce. Cook, stirring continuously, until the sauce is absorbed, 3 to 5 minutes. Turn off the heat.
To make the bowls, divide the rice, spinach and veggies between 2 serving bowls. Cover with the remaining sauce, then garnish with sliced avocado, green onion, cilantro and sesame seeds. Dig in!