Good things always come in bowls. Like a bowl of ice cream and Lucky Charms and Cesear salad. Pretty much all of my current pregnancy cravings… All foods that I love and either can’t have or shouldn’t have. So what’s a girl to do? Make a dish that fulfills my sweet and savory craving that is actually nourishing. Like this Coconut Mango Rice Bowl that I’m crushing on hard core right now.
I’ll admit, I’m just now catching on to the whole coconut craze. Up until recently, my experience with cooking with coconut was limited to sprinkling it on my oatmeal in the morning. I just didn’t think to use coconut milk in my recipes until this last year and oh my goodness, I never knew how much I was missing out! Coconut milk is pretty much a miracle in a can in comparison to the rest of my pantry staple items. There is just sooo much flavor and versatility! And when you blend it with fresh mango amazing things happen friends!
Because of the different textures and sizes of the vegetables and mango I highly recommend roasting the vegetables and mango for a few minutes before cranking up the broiler. This will ensure that everything cooks evenly all while still maintaining that yummy roasted and broiled flavor and firmness.
I might have had a few self-restraint issues initially with the coconut mango sauce. There may have been two, three, four, five….spoonful’s consumed before I actually surrendered the sauce to be a part of the dish. Just thought I might give you a heads up in case want to make extra! 😉