Coconut Rice Vegetable Bowl

Adapted from: A house in the Hills


for the rice:

1 1/2 cups Brown (preferably brown)

1 cup coconut milk

1 1/2 cups water

1/4 cup currants

1/8 cup shredded coconut

for the roasted vegetables:

1 medium egg plant

1/2 head of cauliflower

3 carrots




for the spinach:

5 cups spinach

4 cloves of garlic, crushed

1/2- 1 tablespoon coconut oil




For the rice:

– rinse rice and add to rice cooker

– add coconut milk, water, currants

– let the rice cooker do it’s magic.  when cooked, fluff with a fork.


For the roasted vegetables:

– Preheat over to 325 degrees

– Peel the eggplant, chop all vegetables into 1″ pieces and toss in Siracha (adjust amount to your own taste preferences, and you can add a little more after roasting as well.

– Roast for 20-30 minutes, until vegetables are soft!

– Add salt (or not, depending on the brand of Harissa that you used- some have salt added, some do not), and additional Harissa if you’d like

– Give the vegetables a good squeeze of lime juice before serving


For the sauteed spinach:

– Thoroughly rinse and dry the spinach

– Add coconut oil to a non stick pan with crushed garlic, sauté for one minute over medium low heat

– Add spinach, mix with garlic oil and sautee until spinach is wilted.

– Season with fresh cracked pepper, a squeeze of lemon juice


Additional Tips:

The avocado is amazing with a fresh squeeze of lime juice