Recipe: Avocado Coconut Rice Bowl

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I love the “bowl” phenomenon that is happening right now. Put a bunch of delicious stuff in a bowl, get out some chopsticks, and you are a chef. I also am obsessed with avocados. I used to think they were disgusting until I found out they were fattening, and then I was like, “I’m liiiistening ….” Turns out they are “a nutrient all-star,” plus fat helps you absorb more nutrients. I could go on if you want. I also love rice and any combination of the words “deconstructed,” “sushi” and “salad.” Thus, this recipe.

It’s a funny thing, because it’s almost vegan, but you probably wouldn’t notice that because it tastes a bit sinful. That would be the avocado and coconut milk. (Coconut milk is a great thing to dump into a rice cooker if you want to add a bunch of richness to a recipe.)

Overall, this recipe is full of “superfoods,” spicy garnishes and fresh flavors. Here’s how to make it.


-2 cups jasmine rice

-Lite coconut milk, 1 can (Because I used so much rice, I also added 2 cups of water to help fluff up the rice)

-1 bag broccoli slaw

-Juice of 1 lemon

-1 tbsp tamari

-2 tbsp water

-2 cloves garlic

-1/8 oz ground ginger

-1 tbsp rice wine vinegar

-1.5 avocados

-1 tbsp fresh cilantro

-1 tbsp fresh basil

-1 tsp fresh mint

-Canned pineapple (optional)

-Wasabi (optional)

-Pickled ginger (optional)

-2 tbsp mayo (optional, skip if you’re vegan)

-1 tsp sriracha


Prepare your rice per instructions, subbing the coconut milk for water. I added a couple cups of water too to fluff up the rice. Put your broccoli slaw in a big salad bowl.

Make the dressing. Combine the lemon, tamari, water, garlic, ginger and vinegar together in a bowl. Toss into the slaw, along with your chopped fresh herbs. Place the salad in three bowls and create a well in the center for your rice.

Fluff the rice and taste it to make sure it’s not too al dente. Once it’s done, place it in a ball in the center of each bowl. Top with a half avocado, sliced, a lime wedge, pineapple, ginger and wasabi.

In a small bowl, mix mayo and sriracha to taste. Put it into a ziplock bag and cut off the corner. Pipe it over your dish in a pretty pattern. Voila!

430 calories. 26 grams of fat. 6.4 grams of sugar. 8.7 grams of fiber. 4.2 grams of protein. 15 Weight Watchers points.

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Becky Lang is a writer and creative director in Minneapolis.

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About Me

I'm Becky, a creative director and writer living in Minneapolis.


I'm participating in the Amazon affiliate program, which means I'll occasionally link to Amazon while talking about specific products or books. If you click on the links and purchase something, I'll receive a small percentage.

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