Sriracha Lime Veggie Bowl
red bell pepper
head of purple cabbage
mini Persian cucumbers
(I use frozen packets from Whole Foods)
organic coconut milk
unsweetened shredded coconut
Cook rice according to recipe and stir in 2 tablespoons of coconut milk at the end (keep it covered for an additional minute or so to allow the rice to soak in the coconut milk).
While rice is cooking, dice veggies to desired size (I peel the carrots for long strands and shave the cabbage into thin strands – this could also be a fun dish to bust out the Spiralizer!)
Sprinkle shredded coconut into rice/coconut milk mixture and stir. Top with juice of 1/2 a lime.
Portion into a serving bowl and top with assorted veggies (use as much or as little as you like of everything).
Drizzle juice of remaining half of lime and Sriracha, as well as sesame seeds.
Garnish with cilantro (I love cilantro so I use a ton) and enjoy!
Be sure to make a bowl for lunch using the leftovers!