Golden Turmeric Coconut Rice Bowl (Printable Version)
Vibrant coconut rice infused with turmeric, fresh vegetables, and creamy tahini drizzle.
# Ingredient List:
→ For the Coconut Turmeric Rice
01 - 1 ½ cups jasmine rice, rinsed
02 - 1 ¼ cups unsweetened canned coconut milk
03 - 1 ¼ cups water
04 - 1 tbsp coconut oil
05 - 1 tsp ground turmeric
06 - ½ tsp ground ginger
07 - 1 tsp sea salt
→ For the Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1 cup shredded carrots
11 - 1 cup steamed broccoli florets
12 - ½ cup cooked shelled edamame
→ For the Tahini Drizzle
13 - 3 tbsp tahini
14 - 1 tbsp fresh lemon juice
15 - 1 tbsp maple syrup
16 - 2 tbsp warm water, plus more as needed
17 - ¼ tsp garlic powder
18 - Salt and black pepper to taste
→ For the Garnishes
19 - 2 tbsp toasted coconut flakes
20 - 2 tbsp chopped fresh cilantro
21 - 1 tbsp sesame seeds
22 - Fresh lime wedges
# How to Make It:
01 - Heat coconut oil in a medium saucepan over medium heat. Add rinsed jasmine rice and toast for 1 minute, stirring constantly. Pour in coconut milk, water, ground turmeric, ground ginger, and sea salt. Stir thoroughly to combine and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
02 - While rice simmers, prepare all vegetables. Steam broccoli florets until bright green and tender-crisp, about 3-4 minutes. Halve the cherry tomatoes, dice the cucumber, shred the carrots, and shell the cooked edamame. Arrange each vegetable in separate preparation bowls for easy assembly.
03 - Whisk together tahini, lemon juice, maple syrup, warm water, garlic powder, salt, and pepper in a small bowl until completely smooth and pourable. The consistency should coat the back of a spoon. Add additional warm water 1 teaspoon at a time if the mixture is too thick. Taste and adjust seasonings as needed.
04 - Divide the fluffy coconut turmeric rice evenly among 4 serving bowls. Arrange the prepared vegetables—cherry tomatoes, cucumber, shredded carrots, broccoli, and edamame—artfully on top of the rice in sections. Drizzle generously with the tahini sauce over each bowl. Finish with toasted coconut flakes, chopped fresh cilantro, sesame seeds, and lime wedges on the side. Serve immediately while rice is warm.
# Expert Advice:
01 -
- The coconut rice stays fluffy for days, making it perfect for meal prep lunches that actually taste better on day two
- That tahini drizzle is the kind of sauce you will want to put on everything from roasted vegetables to grain salads
- It comes together in under 45 minutes but looks like something from a restaurant that takes three times as long
02 -
- Let the rice rest off the heat for five minutes before fluffing to prevent it from becoming sticky
- The tahini sauce will thicken as it sits, so add another splash of warm water right before serving
03 -
- Use fresh turmeric root instead of ground for an even more vibrant golden color and brighter flavor
- Add a tablespoon of coconut oil to the tahini sauce for an extra creamy finish and richer mouthfeel