Jacquiline
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! 😉
- 1/2 cup jasmine rice
- 1 fresh mango
- 1 bunch baby bok choy
- 1 portobello mushroom
- 1/2 large red bell pepper
- 2 teaspoons toasted sesame oil
- 1 teaspoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1/3 cup coconut milk
- 2/3 cup water
- 1 juice of 1 lime
- 1 teaspoon lime zest
- 1/2 fresh mango
- pinch of cayenne pepper
- Cook the Jasmine rice according to package instructions.
- While rice is cooking, on a large cutting board, chop the portabello mushroom, red bell pepper, mango, and bok choy into chunks.
- In a small bowl whisk together the sesame oil, olive oil, honey, grated ginger, and red pepper flakes. Pour over the chopped veggies and mango ans stir until evenly coated in a large bowl. Set aside.
- In a food processor or blender, puree the coconut milk, mango, water, lime juice, lime zest and cayenne pepper. Once pureed, place in a small sauce pan and cook on low heat to keep warm.
- Place your oven rack on the upper third level and preheat oven to 450 degrees. Spray a large broiler pan or baking sheet with cooking spray. Place the veggies and mangos on the sheet in an even layer.
- Bake for 5 minutes and then take out and stir. Turn the broiler on and broil for 2-3 minutes. Be sure to watch your pan carefully, as to not burn them.
- Combine desired amount of rice, veggies, and sauce together and serve immediately.
