Coconut Rice Bowls with Crispy Sesame Broccoli + Tofu and a Spicy Cucumber Salad

A few weeks ago, I posted a very loose version of this meal, which I essentially made up on the spot based on what I had in the fridge, on my Instagram story, and I got quite a few questions about it! I thought I'd write it out for ya, since this is a super delicious, quick and easy vegetarian meal you can throw together any night of the week.

coconut rice bowls with crispy sesame broccoli + spicy cucumber salad

I'm very hungry and to be honest, I am telling myself to finish this blog post before heading into my kitchen to heat up my leftovers of this meal (for real). So I'm gonna make it quick!

coconut rice bowls with crispy sesame broccoli + spicy cucumber salad

You all know already how much I adore my coconut rice, and since I get asked a lot how to do it, I'm reposting the method as part of this recipe. As for the veggies, this is my favourite way to roast them - throw on a bunch of flavourful spices and sauces, then pour onto a tray and into the oven. Cook until super brown and crispy, always, for the best flavour. That's it! The spicy cucumber salad is a new obsession of mine, and it also takes literally 3 minutes to whip together. It's vinegary and salty and spicy, perfect to cut through the richness of the coconut.

The crispy tofu here is optional, but I love it to round out the bowl. You could also use any other protein you like! Hope you love this meal :)

Coconut Rice Bowls with Crispy Sesame Broccoli + Tofu and a Spicy Cucumber Salad

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Ingredients

• 1 block extra-firm tofu, pressed for 20-30 minutes to remove excess moisture

• 1 tbsp arrowroot starch (can sub cornstarch)

• 1 large head of broccoli, chopped into florets

• 2 tbsp tamari, divided

• 2 tbsp sesame oil, divided

• 1 tbsp maple syrup

• 1/2 tsp garlic powder

• 1 tbsp sesame seeds

For the coconut rice:

• 1 cup jasmine rice, rinsed

• 1 ⅓ cup canned coconut milk (can also use light, or do half water)

• ¼ tsp pink salt

• 2 tsp coconut oil

For the spicy cucumber salad:

• 1 cucumber, thinly sliced

• 2 tbsp rice vinegar

• 2 tsp tamari

• 1 tsp maple syrup

• big pinch of chili flakes

• big pinch of sea salt

Method

Preheat your oven to 400 degrees and line 2 baking sheets with parchment.

Cut your pressed tofu into cubes (it should feel pretty dry) and place in a bowl. Add 1 tbsp tamari and 1 tbsp sesame oil and toss to evenly coat. Add 1 tbsp arrowroot starch and toss again, making sure the starch gets on every tofu piece. Spread the cubes on your baking sheet.

In a medium bowl, toss your broccoli florets with 1 tbsp tamari, 1 tbsp sesame oil, the maple syrup, garlic powder and sesame seeds, making sure they get coated. Spread the broccoli out on your other baking sheet.

Place both sheets into the oven and bake for 15 minutes, then flip your tofu cubes and your broccoli pieces and bake for another 15-20 minutes or until both are brown and crispy. The broccoli may need an extra 5-10 minutes longer than the tofu.

Meanwhile, make your rice by combining the jasmine rice with the coconut milk in a saucepan. Bring the mixture to a boil, then reduce heat to the lowest setting and cover with a tight-fitting lid. Let it cook for 15 minutes, then remove from the heat but keep the lid on and let it rest for 5 minutes. Remove the lid, fluff rice with a fork and stir your salt and coconut oil.

Make the cucumber salad by combining all ingredients in a small bowl and mixing.

To serve, divide rice between bowls, then top with the crispy broccoli and tofu and a scoop of the spicy cucumbers. Enjoy!

Serves 3-4