Coconut Thai Veggie Bowls

Single Batch: Serves 3-4, Double Batch: Serves 6-8

Cooking Time: 45 minutes

Ingredients:

1 can coconut milk

1.5 cups uncooked brown rice

1 red bell pepper

1 zucchini

1 big carrot

1 red onion

1 bag of slaw mix

2-3 green onions

Sauce:

1/4 cup GF soy sauce

1/2 cup Natural peanut butter

3 tsp freshly grated ginger

1 Tbps honey

1 Tbps water

Toppings:

Cilantro

Cashews

Lime

Directions:

1. Add 1.5 cups water, can of coconut milk, and brown rice to a pot and bring to a boil. Reduce heat to a simmer and cover for 20-25 minutes until fully cooked.
2. Dice red bell pepper, zucchini, and red bell pepper and set aside in a mixing bowl.
3. Use a potato peeler and peel carrot “scraps.” Add to vegetable salad mix.
4. Add 1 bag of slaw mix and cut up green onions to the vegetable salad mix.
5. To prepare the sauce, add GF soy sauce, peanut butter, and honey to a microwavable bowl. Microwave for 30 seconds to melt peanut butter.
6. Add ginger and water to sauce mix and stir until desired consistency is reached.
7. Put together your bowls by adding coconut rice and vegetable salad mix. Drizzle sauce over bowls and top with cilantro, cashews, and lime juice.
8. Enjoy!

I love that this recipe loads vegetables, whole grains, and healthy fats all in one delicious bowl. Want extra protein? Increase the amount of peanut butter or add 1 can of garbanzo beans to the salad mixture. Perfect dinner when you are craving takeout Chinese food but want to choose healthier options! Let me know how yours turns out!

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