After the yumminess that were the burrito bowls I made, the idea of rice bowls kind of stuck. And I have always loved coconut rice so here goes! I teamed the coconut rice bowl with a super fresh and summery mango relish. And a sweet and sticky tossed paneer. The sticky sauce and juices from the relish really bring it together. You can top it with some dried herbs and sesame seeds for extra crunch. If you are allergic to mangoes, you can substitute them for pineapple. And even though the ingredient list is a long one, it all comes together very quickly.
Turns out I have whipped up quite a few bowl meals apart from burrito bowls over the last few years, linking them below for you to try.
Chicken broth & Rolled Oats Buddha Bowl
Egg Bhurji & Bread Breakfast Bowl
Loaded Mashed Potato Bowl
Healthy Porridge Buddha Bowl
Coconut and Lemongrass Noodle Bowl
Ingredients for the Coconut Rice Bowl – serves 4
For the Coconut Rice
- Soaked rice – 1-1/2 cups
- Garlic, minced – 1 tsp
- Salt – to taste
- Fresh coconut milk – 3 cups
- Oil – 1 tbsp
For the Mango Relish
- Mangoes, chopped – 2, medium-sized
- Red onion, chopped – 2, medium-sized
- Green pepper, chopped – 1
- Fresh coriander leaves – a handful
- Apple cider vinegar – 1 tsp
- Salt – 1/4 tsp
- Pepper – 1/4 tsp
For the sticky Paneer
- Paneer – 200g (You can substitute with tofu as well)
- Salt – 1/4 tsp
- Cornflour – 2-1/2 tbsp
- Bread crumbs – 2 tbsp
- Honey/ Maple syrup – 1/4 cup
- Soy sauce – 1 tbsp
- Lemon juice – 1 tbsp
- Oil to pan fry – 2 tbsp
To garnish
- White sesame seeds – 1 tbsp
- Black sesame seeds – 1 tbsp
- Dried herbs – 2 tbsp
Method
- We will start by cooking the rice so that while they cook we can work on the other elements. Heat oil in a pan and add the minced garlic, cook for 2 minutes.
- Add the rice, salt and coconut milk and mix well. Bring to a boil, cover and cook on medium-low heat for about 15 minutes. Check them half way through to ensure the bottom isn’t burning.
- To make the mango relish, mix the chopped onion, mangoes and pepper in a bowl. Add the apple cider vinegar, salt and pepper, mix well and refrigerate until we plate.
- Cut the paneer into cubes, and coat them well in 2 tablespoons of cornflour, bread crumbs and salt.
- Heat the oil in a pan, add the coated paneer cubes and pan-fry them until golden brown and crispy on all sides. Remove on blotting paper as each cube cooks.
- In a bowl, mix the soy sauce, honey, lemon juice and the remaining 1/2 tablespoon of cornflour and whisk well.
- Add this mixture to the same pan you cooked your paneer in and cook on high heat for 2 minutes. It will start to bubble and slightly caramelize due to the honey and cornflour. Add the cooked paneer and toss well.
- To plate up, fluff up the rice and add to a bowl, generously put some chilled mango relish and the saucy paneer. Top with sesame seeds and dried herbs.
You can amp up the coconut flavour in the rice by adding 1/2 cup of finely grated coconut with the coconut milk.
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