Tropical Rainbow Vegetable “Rice” with Pineapple Coconut Tahini
Tropical Rainbow Vegetable “Rice” with Pineapple Coconut Tahini is a nutrient-dense recipe perfect for veggie lovers who are looking to take in ALL the vitamins!
Servings: 3 Servings
Calories: 360kcal
Ingredients
Tropical Rainbow “Rice:”
- ½ medium head red cabbage chopped into quarters
- 2 large carrots peeled and chopped
- 1 medium golden beet peeled and chopped
- 1 bunch green onion chopped
- 1 large ripe avocado peeled and diced
- 1 cup fresh pineapple chunks optional
Pineapple Coconut Tahini Sauce:
- 1/3 cup + 1 tablespoon tahini
- 1/3 cup full-fat canned coconut milk
- 1/3 cup pineapple juice
- 1- inch piece fresh ginger peeled and grated
- 2 cloves large garlic roughly chopped
- 1 tablespoon yellow curry powder
- ½ teaspoon sea salt to taste
Instructions
- Add the chopped red cabbage to a food processor and pulse until rice-sized pieces form. Transfer to a large wok or skillet. Repeat this step for the carrots and beet.
- Add all of the ingredients for the Pineapple Coconut Tahini Sauce to a small blender and blend until smooth.
- Pour the sauce over the vegetables, stir well, heat to medium-high and cover with a lid. Once the “rice” is sizzling, reduce the heat to medium, and continue cooking, covered, for 20 to 25 minutes, stirring occasionally, or until vegetables are soft.
- Add the green onion, avocado and pineapple to the vegetable "rice" and continue cooking until everything is hot, another 2 to 3 minutes.
- Serve alongside your favorite entrée and enjoy!
Notes
If the vegetables begin to stick to the skillet during any part of the cooking process, add a small amount of coconut milk. On the other hand, if there is liquid left in the skillet once the rice has finished cooking, increase heat to high and cook uncovered until the liquid evaporates.
Nutrition
Serving: 1Serving | Calories: 360kcal | Carbohydrates: 34g | Protein: 10g | Fat: 22g | Fiber: 14g | Sugar: 15g