Sriracha Lime Veggie Bowl

June 17, 2015


As the temperature heats up I find myself wanting to be in the kitchen less and less.  Sadly this doesn’t correlate with my appetite, and I still have to feed myself throughout the day. Luckily I picked up a copy of The Sprouted Kitchen’s Bowl + Spoon and my outlook on whipping up a quick meal has totally changed.  I often associate quick  meals with unhealthy or unsatisfying options, but this whole “bowl” concept is THE BEST.  While Sprouted Kitchen has so many healthy recipes, I was inspired to create one of my own… I love it so much I’ve been eating it for lunch and dinner multiple times a week (for the last couple of months).  The fact I’m STILL not sick of it just confirms how tasty it is!


Sriracha Lime Veggie Bowl
Print Recipe
Sriracha Lime Veggie Bowl
Print Recipe
  1. 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).
  2. 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!)
  3. Sprinkle shredded coconut into rice/coconut milk mixture and stir. Top with juice of 1/2 a lime.
  4. Portion into a serving bowl and top with assorted veggies (use as much or as little as you like of everything).
  5. Drizzle juice of remaining half of lime and Sriracha, as well as sesame seeds.
  6. Garnish with cilantro (I love cilantro so I use a ton) and enjoy!
  7. Be sure to make a bowl for lunch using the leftovers!
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Do you have any easy weekday meals you like to whip up?!



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