You know how sometimes you see a recipe on Pinterest and you just drool? This wrap from Flora Foodie was one of those recipes. I bought all the ingredients, but at the last minute decided to forgo the wrap (didn’t need the extra calories), and I subbed soy curls for tempeh, but other than that it’s pretty similar. The coconut rice was sticky-sweet and the soy curls had just enough Sriracha to give them some bite. It was a perfect weekend lunch, filling yet light, and the sweetness of the coconut made me feel almost as though I’d eaten dessert too!
Sweet n’ Spicy Coconut Bowl (Serves 2)
Recipe adapted from Flora Foodie
- 1.5 cups dried soy curls
- 1 bag of ‘boil in bag’ rice (the 10-minute kind)
- 2/3 cup light coconut milk
- 3 Tablespoons orange juice
- 2 Tablespoons non-dairy milk of choice (any will work)
- 1-2 Tablespoons maple syrup (how sweet do you want it?)
- 1/2 Tablespoon Sriracha (or more to taste)
- 1/2 cucumber, sliced into matchsticks
- 1 carrot, sliced into matchsticks
Place 1.5 cups of dried soy curls into a bowl full of warm water, and set aside for 10 minutes.
Pour the coconut milk into a measuring cup, then fill with water to 1 1/4 cups total. Bring to a boil (with the bag o’ rice), then reduce heat to medium. Simmer covered until liquid is absorbed (about 10 minutes).
In a medium bowl, mix together OJ, milk, maple syrup and Sriracha. Add soy curls to the bowl and allow to sit for a few minutes. Heat a frying pan over medium heat and add the soy curls and mixture. Cook over medium heat for 4-5 minutes.
For each serving, layer the coconut rice, the veggie matchsticks, and top with the soy curls. Heat lovers might enjoy and extra squirt of Sriracha on top!