Everyone loves a rice bowl and they are a certainly favorite at our house! They are easy to make and can be tailored to each diner's individual tastes.
Not only are they a quick nightly meal, they can also be a fun, casual dinner party dish. You could set up a "rice bowl station" in your kitchen or at a buffet. Have take-out containers and chopsticks ready, a couple of different types of rices, sauces, and several toppings and let your guests build their own meal. This set up allows you to get everything together beforehand and actually be able to socialize instead of being cooped up in the kitchen.
For this rice bowl, I topped it with steamed kale, carrots, and broccoli, fried baked tofu sticks, Sriracha, and peanuts. The kicker is, I didn't leave the rice plain like I normally do; I combined it with a yummy, low-fat and vegan coconut red curry sauce before it was used as the foundation of the dish. The recipe below is for the sauce. I only needed about 1/3 of it for 3 cups of rice. Refrigerate the remaining and use it as sauce for noodles or the base of curry soup!
Coconut Red Curry Rice Bowl Recipe (vegan) (gluten-free)
makes about 2 cups
- 1 can of lowfat coconut milk
- 1 TB (or less) of red curry paste (Tailor this to suit your tastes. Some curry pastes are super spicy.)
- 1 TB minced ginger
- 3 TB gluten-free tamari
- 1 clove of minced garlic (or 1/2 tsp of hinghing)
- 1 TB brown sugar (maple syrup or agave would also work)
- 1/8 cup chopped cilantro
- The juice of 1/2 lime
- Small squeeze of Sriracha
- Combine all ingredients in a small food processor and blend until smooth.
- Add sauce to cooked rice, but do not add as much as to make the rice soupy. Add salt if necessary. Refrigerate remaining sauce.
- Add rice to individual bowls, and top with toppings of your choice.