Coconut Rice + Charred Veg Bowl

About this recipe

Coconut rice bowls are the taste of tropical breakfasts and casual weeknight dinners combined—jasmine rice cooked in coconut milk becomes subtly sweet and aromatic, while roasted vegetables add textural contrast and depth. This bowl feels restaurant-quality, yet it's built from components that come together quickly. The combination of creamy rice, charred vegetables, and silky peanut sauce creates something balanced and craveable. Jasmine rice cooked in coconut milk absorbs the milk's subtle sweetness and fragrance; each grain becomes slightly perfumed rather than bland. The coconut flavor is present but not overwhelming—you're using just enough milk to flavor the rice without making it heavy. Roasting vegetables separately—broccoli until deeply charred, peppers until tender—preserves their individual characters and prevents the bowl from becoming one-note. Firm tofu cubed and seared hard in a hot wok develops a golden crust while staying tender inside. This takes attention; you want to sear each side until golden, which might take several batches. Don't overcrowd the pan. The peanut sauce—equal parts peanut butter and soy, with lime juice and maple for balance—ties everything together with silky richness and bright acidity. Make it ahead and thin it with warm water until pourable. Assemble your bowl with coconut rice as the base, scattered with charred vegetables and tofu. Drizzle the peanut sauce generously, scatter fresh coriander and mint, and top with crushed peanuts for crunch. This keeps in the fridge for three days (keep the sauce separate so everything stays fresh) and is perfect for meal prep.