No no, sadly there isn’t any peanut butter involved today, but there are lightly salted roasted peanuts!
Which are almost as good, but not quite (let’s be real).
And in case you didn’t know, I absolutely love bowls of food.
Bowls > plates
Bowls keep hot things hot and cold things cold, AND they’re cuter (don’t judge now).
Just to add on to that little bit of highly opinionated news, spoons are far superior to forks.
Because you can shovel more food into your mouth at once, duh.
Now sometimes plates and forks are necessary…
Sandwiches and bowls aren’t really friends and spaghetti definitely calls for some fork action.
Otherwise, bowls and spoons please.
This tropical coconut peanut rice with fresh veggies is perfect bowl/spoon material.
Yes.
It’s quick, easy, healthy (vegan and gf of course) and soooo flavorful.
Whoopi Goldberg to that!
Simply saute fragrant minced fresh ginger in unrefined coconut oil, throw in diced red bell pepper and shredded carrots, add a pinch of spicy red pepper flakes (to taste), then stir in cooked brown rice and saute until hot. Flavor your veggie rice mixture up with fresh zesty lime juice, nutty roasted peanuts, toasted unsweetened coconut flakes, salt, and roughly chopped cilantro then you’re good to bowl!
Fill your fave bowl with the mouth-watering rice then top her off with more peanuts, coconut, and cilantro (because flavor) plus a small handful of diced English cukes for a hit of refreshing crispness.
Now grab that spoon of yours and get to work.
P.S. I use refrigerated leftover rice (tends to get less mush mush) but if you have fresh hot rice that will work in a pinch.
P.P.S. Make sure to use unrefined coconut oil because the refined stuff has no coconut flavor and that’s just sad. The coconut flavor is pretty tame in this dish so don’t worry about it tasting like tanning lotion sis.