Tropical rice bowls

Tropical rice bowls

Tags

Vegan
bowls

Cook

Ingredients

  • 1 can coconut milk
  • ¼ cup water
  • 1 cup rice
  • Zest and juice of 1 lime
  • 2 medium kumara, peeled
  • ½ tsp cumin
  • ½ tsp chilli powder
  • 2 red peppers, halved
  • 1 ¼ cups fresh pineapple, cubed
  • 1 avocado
  • 1 lime
  • 1 mango
  • ½ red onion
  • ½ cup coriander
  • 2 tomatoes, deseeded

Steps

  1. In pot bring the coconut milk, water, salt and olive oil to a low boil.
  2. Stir in the rice and turn the heat down to low. Cover and simmer for 15 minutes.
  3. Preheat the oven to 200°C.
  4. Toss the cubed kumara with olive oil, salt, pepper, cumin and chilli powder.
  5. Toss the pineapple with the olive oil and pepper.
  6. Place the peppers on a baking tray cut side down along with the pineapple and kumara and put in oven for 10 minutes.
  7. Stir the pineapple and kumara then roast another ten minutes.
  8. Stir the lime juice and zest into the rice.
  9. Mix the salsa ingredients.