Pineapple Teriyaki Coconut Rice Bowl
About this Recipe
This bowl has so many ways you can dress it up or down! Add some grilled protein if that's your jam, make it gluten free with tamari, or use maple syrup instead of honey to make it vegan! Options!
Ingredients
For the The Bowl:
Alternative(s):
Alternative(s):
Alternative(s):
For the Coconut Rice:
15m
Prep
30m
Cook
4
Servings
About this Recipe
This bowl has so many ways you can dress it up or down! Add some grilled protein if that's your jam, make it gluten free with tamari, or use maple syrup instead of honey to make it vegan! Options!
Ingredients
For the The Bowl:
Alternative(s):
Alternative(s):
Alternative(s):
For the Coconut Rice:
Preparation
Step 1
Prepare the rice for the bowl. In a 4-quart pan with a tight-fitting lid, heat coconut oil over medium heat. Add the rice to the pan. Cook, stirring constantly to toast the rice until the grains are opaque. Lower the heat, as needed, to prevent rice from burning or browning. Add the coconut milk, water, and salt. Bring to a boil, then lower the heat to a simmer, and cover the pan with the lid. Cook for 15-20 minutes, then remove from the heat. Let stand for 5-10 minutes, then fluff with a fork.
Step 2
While the rice is cooking, preheat the oven broiler to high. Lightly coat a rimmed baking sheet with oil. Set aside.
Step 3
Combine soy sauce or tamari, honey (or maple syrup), ginger, and garlic. Place the broccoli, onion, and bell pepper in a bowl. Toss with half of the sauce, saving the other half to drizzle on the bowl when serving. Place the vegetables on the prepared baking sheet. Broil for 5-7 minutes or until they start to brown on the edges and the broccoli is tender when pierced. Remove from the oven.
Step 4
To serve, divide the rice between four bowls and top with an equal amount of roasted vegetables, 1/2 C fresh pineapple, and a sprinkle of scallions. Drizzle with a little of the remaining sauce and eat while hot.